Chicken Chop Suey
This easy chicken chop suey tastes like takeout, but comes together right at home with tender chicken, crisp-tender vegetables, and a savory, glossy brown sauce. Serve it over hot white rice for a cozy 30-minute dinner that feels classic, comforting, and so good.
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Ingredients
For the Chicken
- 1 pound boneless skinless chicken thighs, thinly sliced against the grain
- 1 tablespoon Mirin
- 1/2 teaspoon kosher salt
- 1 tablespoon cornstarch
For the Sauce
- 3/4 cup chicken broth
- 1 tablespoons oyster sauce
- 1 tbsp soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon dark soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon white pepper
- 2 teaspoons cornstarch
- 1/2 teaspoon chicken bouillon powder
For the Stir Fry
- 2 tablespoons neutral oil
- 1 medium yellow onion sliced
- 3 cloves garlic minced
- 2 celery stalks sliced on the bias
- 1 medium carrot thinly sliced
For Serving
- Cooked white rice
Instructions
- In a medium bowl, combine the chicken, mirin, salt, and cornstarch. Toss until evenly coated and let sit for 15 minutes while you prepare the remaining ingredients.
- In a measuring cup or bowl, whisk together the sauce ingredients. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until mostly cooked through. Transfer to a plate.
- Add the remaining tablespoon of oil to the skillet. Add the onion, celery, and carrots. Stir fry for 4-5 minutes until the vegetables begin to soften but still have a little bite.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Give the sauce a quick whisk and pour it into the skillet. Bring to a simmer.
- Return the chicken to the skillet. Cook for 2-3 minutes, stirring frequently, until the sauce thickens and the chicken is fully cooked.
- Serve immediately over hot white rice.
Servings: 4