Chop Suey Recipe

Chicken breast: Sliced thinly for quick cooking and tender texture.

Mixed vegetables: A colorful blend of carrots, bell peppers, and broccoli for a variety of flavors and nutrients.

Bean sprouts: Adds a fresh, crunchy element to the dish.

Soy sauce: Provides a salty, umami flavor that enhances the overall taste.

Oyster sauce: Adds a rich, savory depth to the stir-fry.

Cornstarch: Mixed with water to thicken the sauce and give it a glossy finish.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced to infuse the dish with aromatic flavor.

When stir-frying, ensure the wok is properly heated before adding vegetable oil. This helps to achieve a quick sear on the chicken breast and vegetables, locking in their flavors and maintaining their crisp texture. Additionally, when adding the cornstarch mixture, make sure to stir continuously to prevent lumps and achieve a smooth, glossy sauce.

• Chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well and provides a similar texture.

• Mixed vegetables (carrots, bell peppers, broccoli) - Substitute with snap peas, zucchini, and mushrooms: These vegetables offer a similar crunch and variety of flavors, maintaining the dish's balance.

• Bean sprouts - Substitute with shredded cabbage: Shredded cabbage provides a similar crunch and mild flavor, making it a good alternative.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• Oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor, though it is slightly thicker.

• Cornstarch mixed with water - Substitute with arrowroot powder mixed with water: Arrowroot powder is a great thickening agent that works similarly to cornstarch.

• Vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for stir-frying.

• Garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish well.

• Allow the chop suey to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled chop suey into airtight containers. Divide into meal-sized portions for convenience.
• Label the containers with the date to keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the chop suey within 3-4 days.
• For longer storage, place the containers in the freezer. Chop suey can be frozen for up to 2-3 months.
• When ready to reheat, thaw the chop suey in the refrigerator overnight if frozen.
• Reheat in a wok or skillet over medium heat until heated through. You can add a splash of soy sauce or water if the dish appears dry.
• Alternatively, reheat in the microwave. Place the chop suey in a microwave-safe dish, cover loosely, and heat on high in 1-minute intervals, stirring in between, until hot.
• Avoid reheating multiple times as this can affect the texture and flavor of the vegetables and chicken.
• Enjoy your chop suey as a quick and delicious meal anytime!

• For stovetop reheating:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a few tablespoons of chicken broth to prevent sticking.
  3. Add the leftover chop suey and stir occasionally until heated through, about 5-7 minutes.

• For microwave reheating:

  1. Place the chop suey in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until thoroughly warmed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chop suey to an oven-safe dish and cover with aluminum foil.
  3. Bake for 15-20 minutes, or until heated through, stirring halfway to ensure even heating.

• For steaming reheating:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the chop suey in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through, stirring once or twice to ensure even heating.

• Wok: A large, round-bottomed cooking pot essential for stir-frying the ingredients quickly and evenly.

• Spatula: Used to stir and toss the ingredients in the wok to ensure even cooking.

• Cutting board: Provides a stable surface for slicing the chicken breast and chopping the vegetables.

• Chef's knife: A sharp knife for efficiently slicing the chicken and cutting the vegetables into uniform pieces.

• Measuring spoons: Used to measure out the soy sauce, oyster sauce, and cornstarch accurately.

• Mixing bowl: For combining the cornstarch with water to create a slurry.

• Garlic press: Handy for mincing the garlic quickly and efficiently.

• Tongs: Useful for handling the chicken pieces while stir-frying.

• Serving dish: To present the finished chop suey attractively.

• Measuring cup: For measuring the mixed vegetables and bean sprouts accurately.

Prep ingredients in advance: Slice the chicken breast and chop the mixed vegetables ahead of time to streamline the cooking process.

Use pre-cut vegetables: Save time by purchasing pre-cut mixed vegetables from the store.

Quick marination: Marinate the chicken breast in soy sauce and oyster sauce for 15 minutes before cooking to enhance flavor.

Batch cooking: Double the recipe and store leftovers for quick meals later in the week.

One-pan method: Use a large wok to cook everything in one go, reducing cleanup time.