Chicken Chop Suey

Chop Suey Is a saucy chicken stir fry with soft chunks of chicken, veggies, and coated in Chinese brown sauce, exactly like the greatest Chinese restaurants! In this quick and simple stir fry, you may use any veggies you choose. Chinese cabbage, carrots, onions, bean sprouts, capsicum, and any vegetable that can be stir-fried in a wok or, more usually, a frying pan make up the majority of the Fijian version. It's all mixed in the simplest sauce imaginable and served over rice or noodles! This chicken chop suey recipe transforms ordinary vegetables into a family favorite!

Ingredients:

• 12 ounces boneless skinless chicken breast,3 tablespoons water,1 tablespoon oyster sauce,1 teaspoon Shaoxing wine,1 teaspoon vegetable oil,2 teaspoons cornstarch,2/3 cup low sodium chicken stock,1/4 teaspoon granulated sugar,1 1/2 tablespoons soy sauce,1 teaspoon dark soy sauce,1 1/2 tablespoons oyster sauce,1/2 teaspoon toasted sesame oil,1/8 teaspoon white pepper,3 tablespoons vegetable oil,2 cloves garlic,4 mushrooms,1/2 small carrot, 2/3 cup celery,6 ounces bok choy,1 tablespoon Shaoxing wine,3/4 cup mung bean sprouts,1 cup snow peas,1/2 tablespoons cornstarch

Instructions:

• Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.
• In a small bowl, mix together all the sauce ingredients, and set aside.
• Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.
• Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set it aside. (It should be about 80% cooked at this point.)
• Turn the heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.
• Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.
• Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also, add the chicken back to the wok.
• When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!