Name: Chop Suey
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Chinese, American
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces; 1/2 white onion, chopped; 2 medium carrots, cut into 1/4-inch coins; 1/3 cup low-sodium chicken broth; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 2 teaspoons sugar; 2 teaspoons sesame oil; 8 to 10 shiitake mushrooms, stemmed; 1 red bell pepper, cut into 1-inch pieces; 2 ribs celery, cut into 1-inch pieces; 4 ounces snow peas, trimmed; 2 green onions, sliced into 1 1/2-inch pieces; 3 ounces mung bean sprouts; 1 1/2 teaspoons cornstarch; 1 1/2 teaspoons water, to dissolve cornstarch; Salt, to taste; 3 cups steamed rice

Chop Suey

Chop suey is a colorful and quick Chinese American stir fry that can be prepared with ingredients you already have lying around.

35 min total 15 min prep 20 min cook 4 353 cal

Instructions

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1 Add the oil to a wok or a large, deep non-stick skillet over medium-high heat. Heat the oil just until it starts to smoke, about 1 minute. Add the chicken thighs. Stir fry until the chicken is no longer pink, about 5 minutes.
2 Add the onion, carrots, chicken broth, oyster sauce, soy sauce, sugar, and sesame oil. Stir fry over high heat for 5 minutes. The sauce should be bubbling.
3 Add mushrooms, bell pepper, and celery. Stir fry until the celery has softened to crisp-tender, about 5 minutes.
4 Add the peas, green onions, and bean sprouts. Stir fry until well-mixed and heated through, about 2 minutes.
5 Add the cornstarch and water to a small bowl and stir to dissolve. Add the cornstarch slurry to the pan and stir fry until the sauce has thickened to your liking, 1 to 2 minutes. Taste and add salt, if needed. Serve with rice. Love the recipe? Let us know with a rating and review!