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chicken stir fry chop suey in a wok with glossy Chinese brown sauce Close-up of chicken stir fry chop suey cooking in a wok over high heat, showing the thick brown sauce coating the chicken and vegetables. Betty Harper recipe tested in a Midwest home kitchen.

Chop Suey - Chicken Stir Fry

A saucy chicken stir fry loaded with tender chicken and vegetables smothered in Chinese brown sauce. Ready in 14 minutes using two Chinese restaurant secrets for authentic takeout flavor at home.
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Prep Time 9 minutes
Cook Time 5 minutes
Total Time 14 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American Chinese
Calories: 298
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz chicken breast thinly sliced
  • 0.5 tsp baking soda optional, for velveting
  • 1 tbsp cornstarch
  • 1.5 tbsp light soy sauce or all-purpose soy sauce
  • 1 tbsp oyster sauce use vegetarian oyster sauce for shellfish-free version
  • 1 tbsp Chinese Cooking Wine (Shaoxing Wine) or Mirin or dry sherry
  • 0.5 tsp sesame oil optional
  • 1 dash white pepper or black pepper
  • 0.75 cup water replace with chicken broth for non-alcoholic version
  • 1.5 tbsp vegetable oil
  • 2 garlic cloves finely chopped
  • 0.5 onion sliced, white brown or yellow
  • 5 stems choy sum or other Asian greens, stems and leaves separated
  • 1 medium carrot peeled and thinly sliced
  • 0.5 cup mushrooms sliced, shiitake preferred but any variety works
  • 1 cup bean sprouts

Equipment

  • Wok or large skillet
  • Large mixing bowl

Method
 

  1. Optional velveting: Place sliced chicken in a bowl, sprinkle over baking soda, and toss with fingers to coat. Set aside for 20 minutes. Do not exceed 30 minutes. Rinse thoroughly under cold water and pat completely dry with paper towels.
  2. Make the sauce: Whisk cornstarch and light soy sauce together in a bowl until completely lump-free. Add oyster sauce, Chinese Cooking Wine, sesame oil, white pepper, and water. Stir to combine and set aside.
  3. Prep vegetables: Trim choy sum and cut into 3-inch pieces, separating stems from leaves. Peel carrot and slice thinly.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add garlic and stir quickly for a few seconds, then add onion. Cook for 1 minute, moving constantly, until onion starts to wilt.
  5. Add chicken and cook for 1 minute, stirring constantly, until the surface changes from pink to white. Do not fully cook through at this stage.
  6. Add choy sum stems, sliced carrot, and mushrooms. Stir fry for 1 minute, keeping everything moving.
  7. Add choy sum leaves, bean sprouts, and pour the sauce over everything. Stir fry for 1 to 2 minutes until the sauce thickens to a syrup-like consistency and clings to the ingredients. Vegetables should remain tender-crisp.
  8. Serve immediately over steamed white rice or cauliflower rice for a low-carb option.

Notes

Do not velvet chicken longer than 30 minutes or texture becomes too soft. Shaoxing wine is key for authentic flavor. Best substitutes are dry sherry or Mirin. For non-alcoholic, replace water with chicken broth. Serve immediately as sauce thickens more as it sits. Not recommended for freezing due to delicate vegetables.
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