Asian

Chop Suey

Name: Chop Suey
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 100 g boneless chicken thigh; 2 tsp light soy sauce; 1 tsp Shaoxing wine; 2 tsp cornflour; 1 tbsp groundnut oil; 1 clove garlic; 1 tsp fresh ginger; 50 g onion; 1 stick celery; 40 g carrot; 40 g chestnut mushrooms; 50 g Chinese leaf cabbage; 80 ml chicken stock; 2 tsp oyster sauce; 70 g bean sprouts; 0.5 tsp sesame oil; white pepper; salt

The classic Chinese-American stir-fry: slivers of marinated chicken tossed at high heat with celery, onion, cabbage and bean sprouts, bound in a glossy soy and oyster sauce gravy. Fast, crunchy and savoury.

Lunch & dinner 25g+ protein Under 30 min

25 min15 prep · 10 cookEasy411 kcalper serving

Method

Slice 100 g of chicken thigh across the grain into strips about 5 mm thick. In a bowl, mix them with 1 tsp of light soy sauce, 1 tsp of Shaoxing wine, 1 tsp of cornflour and a pinch of white pepper until each strip is slicked. Leave to marinate 10 minutes at room temperature.
While it marinates, prepare the sauce: whisk 80 ml of chicken stock with 2 tsp of oyster sauce, 1 tsp of light soy sauce and 1 tsp of cornflour in a small bowl until no lumps remain. Have all the vegetables cut and lined up beside the hob — once the wok is hot there is no time to chop.
Set a wok over the highest heat until a wisp of smoke rises, then swirl in 1 tbsp of groundnut oil. Spread the chicken in a single layer, let it sit 30 seconds to colour, then stir-fry 1–2 minutes until the outside is white and just firm. Lift it out onto a plate; it will finish cooking later.