Stir fry the chicken slices and follow with garlic and vegetables. First, start with the chicken marinade and mix all the chop suey sauce in a bowl. Quick cooking processĪs this dish is a fast stir fry dish, gather all the ingredients, and prepare before you start frying. You can also substitute vegetable stock instead of chicken stock. In the Chop Suey sauce, you can use vegetarian oyster sauce or mushroom sauce instead of oyster sauce. First, saute` the tofu cubes 2-3 minutes until light brown, then you can add in stir fry. Vegetarian:įor the vegetarian option, you can use firm tofu instead of meat. You can add a tablespoon of Chinese Shaoxing wine in the sauce mix to taste more flavour to the dish but it's optional in this recipe. Make sure to mix all the sauce ingredients in one bowl before you start your stir fry. If you don't have chicken stock in hand, you can add vegetable stock or water to the sauce. You can use corn starch or potato starch(flour) or tapioca starch to thicken the gravy. Add chicken stock to bring more umami flour to the sauce. You will need a few simple seasonings sauces, I usually add light soy sauce, oyster sauce, sesame oil, and white pepper. Thick starchy delicious stir fry sauce is the key part of the dish.
#Easy chicken chop suey recipe without oyster sauce free
Feel free to add any of your favourite stir fry vegetables. If you can't find all vegetables, don't worry. In most restaurants button mushrooms, baby corn, carrot, snap peas, pak choy, bok choy, bean sprouts are mostly added. To keep the meat moist and tender, use Chinese velveting method by marinating with light soy sauce, sesame oil, corn starch and baking soda. You can use chicken thigh, prawns, squid, or any of your favourite meat. I used chicken breast meat in this recipe. I usually like to make this dish with chicken and prawns.
You will be amazed by how easy and tasty the result come out! What goes in the dish: Protein: This dish is so satisfying and filling and if you haven't tried it at home, I highly recommend trying it at least once. When I was a kid I didn't eat many vegetables but when my dad make chop suey at home, I can eat up every bit of it. I've learned this recipe from my dad, and he usually made it with loads of prawns, vegetables, and boiled quail eggs for us. That is one of the best way to use up all the leftover vegetables from the fridge.Ĭhop Suey is one of our family's go-to Chinese stir fry recipes that everyone loves. Serve immediately.What I love about this dish is, I can put any of my favourite vegetables and protein. Spoon out onto a serving plate and garnish with more spring onions. Toss in the egg noodles, bean sprouts and spring onions. Add the cornstarch slurry to thicken the sauce.Īdd the chicken back into the wok. Pour hot stock, soy sauce and sesame oil into the wok, and bring to a boil. Add water to help create some steam to cook the leaves. Spoon out the chicken.Īdd another tablespoon of rapeseed oil, the shiitake mushrooms and Chinese leaf, and cook, stirring for 1 minute. Cook for another 2 minutes until the chicken is cooked through. Season with Shaoxing rice wine and deglaze the wok. Wok-fry the chicken for 2 minutes until it starts to caramelize and starts to turn opaque. Add the garlic, ginger and chile, and stir-fry for a few seconds, then add the chicken. Heat a wok over high heat until smoking and add 1 tablespoon of rapeseed oil. In a bowl, add the chicken and marinade with salt, ground white pepper, oyster sauce and cornstarch.
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