Classic Chicken Chop Suey

Experience the ultimate comfort of Asian-inspired cuisine with this Classic Chicken Chop Suey, a vibrant stir-fry brimming with tender chicken, crisp vegetables, and a flavorful savory sauce. Featuring a colorful medley of carrots, celery, mushrooms, bean sprouts, and aromatic ginger and garlic, this dish delivers a delightful balance of texture and taste in every bite. The easy-to-make sauce, combining soy sauce, chicken broth, and oyster sauce, perfectly coats the stir-fried chicken and vegetables, making it a mouthwatering centerpiece for any meal. Ready in just 35 minutes, this quick and healthy recipe is perfect for weeknight dinners and pairs beautifully with steamed rice or noodles. Whether you're a stir-fry enthusiast or new to making takeout-style dishes at home, this Chicken Chop Suey is guaranteed to impress.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound chicken breast
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 medium onion
• 3 medium celery stalks
• 2 medium carrots
• 1 cup bean sprouts
• 8 ounces mushrooms
• 3 medium garlic cloves
• 1 inch piece ginger
• 1 cup chicken broth
• 2 tablespoons oyster sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Slice the chicken breast into thin strips and mix in a bowl with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch.

Step 2

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir fry until cooked through, about 5-6 minutes. Remove from the pan and set aside.

Step 3

Thinly slice the onion, celery, and carrots. Slice the mushrooms and mince the garlic cloves. Peel and grate the ginger.

Step 4

In the same pan, add the remaining 2 tablespoons of vegetable oil. Add the onion, garlic, and ginger and stir fry for 1 minute until fragrant.

Step 5

Add the celery and carrots to the pan and continue to stir fry for 3-4 minutes or until slightly tender.

Step 6

Add the mushrooms and cook for an additional 2 minutes, then add the bean sprouts and stir until all vegetables are tender-crisp.

Step 7

In a small bowl, combine chicken broth, remaining 2 tablespoons of soy sauce, oyster sauce, and 1 tablespoon of cornstarch. Mix well.

Step 8

Return the cooked chicken to the pan. Pour the sauce over the chicken and vegetables, then stir to coat everything evenly.

Step 9

Cook for another 2 minutes or until the sauce thickens. Season with salt and black pepper to taste.

Step 10

Serve hot over steamed rice or noodles as desired.

Nutrition Facts

Serving size	1583 grams (1583.0g)

Amount per serving	% Daily Value*
Calories	1468

Total Fat 66.00g	85%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 31.50g
Cholesterol 390mg	130%
Sodium 7542mg	328%
Total Carbohydrate 77.20g	28%
Dietary Fiber 13.60g	49%
Total Sugars 25.60g
Protein 151.10g	302%

Vitamin D 0IU	0%
Calcium 282mg	22%
Iron 7mg	37%
Potassium 3933mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 40.1%

Carbs: 20.5%