Chicken Chop Suey
A vibrant stir-fry where crunchy vegetables meet tender chicken in a silky, savory glaze.
35 min
Easy
Chino-Americana
4 servings
The story behind
I’ve always loved how Chop Suey is a true cultural mashup; while it has Chinese roots, it really came to life through Chinese immigrants in the States using whatever they had on hand. To me, it’s the ultimate 'kitchen sink' recipe—versatile and always delicious. I usually whip this up for a chill weeknight dinner when I want something fresh and fast. It’s amazing served over a bed of steamed jasmine rice or some crispy noodles. For a drink, a warm green tea or a crisp lager is the way to go. It’s one of those meals that leaves you feeling energized and totally satisfied.
Instructions
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1Get a wok or a large skillet screaming hot, then stir-fry the chicken in sesame oil until golden.
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2Toss in the onion, bell pepper, and carrots; keep them moving so they sear but stay snappy.
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3Whisk the soy sauce and cornstarch with a splash of water and pour it over the mixture.
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4Add the bean sprouts at the very end, give it a quick toss until the sauce is glossy and thick, and serve immediately.
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