Chop Suey is a delightful fusion dish with roots in Chinese-American cooking, embodying the best of both worlds. This recipe is all about simplicity and flavor, making it a perfect choice for a quick weeknight dinner or a casual gathering with friends.
Chicken breast is lean, tender, and cooks quickly, making it a great protein choice for this dish. Vegetable oil is used for its neutral flavor and high smoke point, perfect for stir-frying. Celery adds a crisp texture and a subtle earthiness. Bell peppers bring sweetness and vibrant color. Bean sprouts contribute a fresh crunch, while mushrooms offer an umami depth. Onion and garlic form the aromatic base of the dish. Soy sauce and oyster sauce provide salty and savory notes, enhancing the overall flavor. The cornstarch mixture is key for achieving that glossy, thickened sauce that coats all the ingredients beautifully. Don't forget salt and black pepper to taste for seasoning.
Chop Suey pairs wonderfully with steamed jasmine rice or warm lo mein noodles. For a more complete meal, consider serving it alongside a simple soup or a light salad. If you're feeling adventurous, try it with a side of pickled vegetables for a refreshing contrast.
Start by heating a tablespoon of vegetable oil in a large skillet over medium-high heat. Once it's shimmering, add the thinly sliced chicken breast. Stir-fry the chicken, keeping it moving to ensure even cooking, until it's no longer pink in the center, about 5 to 7 minutes. Once cooked, remove it from the skillet and set it aside for later.
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and sliced onion. Sauté them together until they're fragrant and the onion becomes translucent. This should only take a couple of minutes.
Next, add the sliced celery, bell peppers, and mushrooms to the skillet. Stir-fry these vegetables for 3 to 4 minutes, just until they begin to soften but still retain a bit of crunch. The goal here is to keep the vegetables vibrant and slightly tender.
Return the cooked chicken to the skillet and add the bean sprouts, soy sauce, and oyster sauce. Stir everything together, making sure the sauce evenly coats all the ingredients. Now, pour in the cornstarch mixture while stirring continuously. You'll notice the sauce thickening and becoming glossy. This is your cue to season with salt and black pepper to taste. Once everything is well combined, serve your chop suey hot.