Chicken Chop Suey
This Chop Suey recipe is a quick, flavor-packed, saucy stir-fry elevated with super-tender chicken (thanks to a restaurant technique!), loads of crisp-tender veggies, and a multidimensional sauce that's one of my all-time favorites! See the post for step-by-step photos, expert tips, and variations.
Ingredients
Instructions
Velvet Chicken: Whisk the velveting ingredients in a large freezer bag or bowl. Add the sliced chicken and turn to coat. Marinate at room temperature while you prep your sauce and veggies; ideally 20-30 minutes, but no more, or it can become mushy.
Bok Choy: Separate the stems and leaves. Cut any large stems in half lengthwise. Slice the leaves into thick ribbons.
Sauce: Whisk the Stir Fry Sauce ingredients together in a medium bowl; set aside.
Cook Chicken: Heat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat until lightly smoking, then add 2 tablespoons vegetable or peanut oil and swirl to coat. Spread the chicken in a single layer and sear each side for 1-2 minutes. (It should be about 90% cooked at this point.) Transfer the chicken to a plate.
Stir Fry Veggies Part 1: Heat one tablespoon of oil in the same skillet over medium-high heat. Add the onions, broccoli, and bok choy stems, and stir-fry for 1 minute.
Stir Fry Veggies Part 2: Add the carrots, bell peppers, and baby corn, and stir-fry for 1-2 minutes. (Don’t over-cook because they will continue to cook in the sauce). Add the garlic and ginger and sauté for 30 seconds.
Add Sauce: Whisk the sauce (to recombine) and add it to the pan with the chicken, bok choy leaves, and bean sprouts. Bring the sauce to a simmer and let it thicken for 1-2 minutes.
Serve: Garnish with additional chili sauce, green onions, and sesame seeds if desired.
