Chicken Chop Suey Chicken and Vegetable Stir-Fry

Chicken Chop Suey

Step 1: Prep the Aromatics [00:29]

• Finely mince the 4 cloves of garlic and 2 of the ginger slices.
• Slice the green onions and separate the leafy parts from the stem parts.
• Diagonally slice the celery into thin strips.

Step 2: Marinate the Chicken [01:21]

• Slice the chicken and place in a bowl.
• Add 2 tsp of soy sauce, 1 tsp of oyster sauce, 4 tsp of water, 1/4 tsp of baking soda, 5 tsp of cornstarch, and 1/8 tsp of white pepper powder. Mix well.
• Stir in 2 tsp of sesame oil.

Step 3: Prepare the Sauce [01:53]

• Mix 1/2 cup of water with 1 tsp of cornstarch in a measuring cup until smooth.

Step 4: Stir-Fry the Vegetables [02:11]

• Heat oil in a pan over medium-high heat. Add a pinch of salt and sugar.
• Stir-fry the celery for 20 seconds, add 1/2 tsp of rice wine, then remove from the pan.
• In the same pan, add more oil, 2 slices of ginger, salt, and sugar. Sauté the bean sprouts for 15 seconds, add 1 tsp of rice wine, then remove from the pan.

Step 5: Cook the Chicken [03:35]

• Heat more oil in the pan and add the marinated chicken. Pan-fry until golden on both sides.
• Add minced garlic, minced ginger, and the stem parts of the green onion. Stir.
• Season with 2 tsp of soy sauce, 1 tsp of dark soy sauce, and 1/4 tsp of sugar. Mix well.
• Pour in the cornstarch and water mixture. Stir until the sauce thickens.

Step 6: Final Mix [04:58]

• Add the cooked celery, bean sprouts, leafy green onions, and 1/8 tsp of black pepper back to the pan.
• Give it a quick toss to combine everything.