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Chop Suey Recipe

This savory homemade Chop Suey surpasses takeout with its rich, velvety sauce that ties together tender chicken and crisp vegetables. The secret lies in a well-balanced blend of oyster sauce and Shaoxing wine, lending an authentic depth that defines this classic dish.
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Prep Time: 7 minutes
Cook Time: 10 minutes
Total Time: 17 minutes

Ingredients

  • 3 medium carrots thinly sliced
  • 1 tsp sesame oil
  • 1/2 tsp baking soda
  • 2 tbsp garlic minced
  • 1 cup bean sprouts
  • 1 tbsp shaoxing wine
  • 2 tbsp soy sauce
  • 2 1/2 tbsp oyster sauce
  • 3-4 boneless skinless chicken breasts, thinly sliced
  • 1 small white onion sliced
  • 1 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1 tsp white pepper
  • 1 cup water
  • 3 stems bok choy
  • 1 cup mushrooms sliced

Instructions

  • Begin by tenderizing the chicken: coat the sliced pieces in baking soda and allow them to rest for 20 to 30 minutes. Meanwhile, prepare the sauce by combining cornstarch and soy sauce in a bowl, whisking thoroughly. Stir in the oyster sauce, Shaoxing wine, sesame oil, white pepper, and water until the mixture is smooth. Heat vegetable oil over high heat in a wok, then add minced garlic and sliced onion, sautéing briefly for one minute. Introduce the chicken to the wok and cook until the exterior turns white. Mix in the bok choy, carrots, and mushrooms, stir-frying for an additional minute. Incorporate the bean sprouts and pour in the prepared sauce. Continue stir-frying until the sauce thickens and the vegetables remain crisp yet tender. Serve hot over rice.

Notes

The velveting technique with baking soda ensures a remarkably tender chicken texture. For best results, avoid overcooking the vegetables to preserve their crunch.