Chicken Chop Suey Dish (Print Version)
A simple, flavorful chicken dish with fresh veggies and savory sauces.
# Ingredients:
→ Chicken
01 -
6 oz chicken breast, cubed or sliced
02 -
½ tablespoon cornstarch
03 -
1 pinch salt
04 -
½ tablespoon lemon juice
05 -
1 tablespoon vegetable oil
→ Sauce
06 -
1 ½ tablespoons light soy sauce
07 -
2 tablespoons oyster sauce
08 -
½ teaspoon sesame oil
09 -
1 tablespoon cornstarch
10 -
1 pinch salt
11 -
¼ teaspoon ground black pepper
12 -
4 tablespoons water
→ Vegetables
13 -
½ onion, sliced
14 -
2 garlic cloves, sliced
15 -
1 small carrot, thinly sliced
16 -
1 cup cabbage leaves, chopped
17 -
1 handful bean sprouts
18 -
2 tablespoons green onions, sliced
# Steps:
01 -
To a medium bowl, add the chicken along with cornstarch, salt, lemon juice, and 1 tablespoon of oil to marinate.
02 -
Prepare the sauce by mixing the ingredients in a medium bowl (soy sauce, oyster sauce, sesame oil, cornstarch, salt, black pepper, and water).
03 -
Heat up a wok or skillet over medium heat, drizzle some oil, and add the chicken. Cook for 3 minutes until gently browned but not overcooked. Reserve.
04 -
Pour a drizzle of oil into the skillet. Add the onions and garlic, cook for 1 minute, followed by the carrots and cabbage leaves. Sauté for an extra minute.
05 -
Transfer the chicken to the skillet along with the bean sprouts. Cook for 30 seconds.
06 -
Stir the sauce with a spoon to mix the cornstarch well and pour over the chicken and vegetables. Mix well until it thickens and remove from heat.
07 -
Sprinkle sliced green onions. Serve with sesame seeds and rice.
# Notes and Tips:
01 -
Use fresh vegetables. While frozen vegetables may seem easy, fresh vegetables add more flavor and texture.
02 -
Marinate the chicken. To ensure that your chicken is juicy and flavorful, marinate it for at least 30 minutes before cooking.
03 -
Don't overcook the vegetables. Overcooked vegetables can become mushy and lose their nutrients. Cook them until they are just tender but still retain their crunchiness.