Chicken chop suey is a stalwart of almost every Chinese takeaway menu, my homemade version is loaded with veggies & a gloriously simple sauce.
There is plenty of chopping involved in preparing for this recipe, but once that is out of the way cooking this dish takes a blisteringly quick 10 minutes!
Chinese Fakeaway Chicken and Vegetable Stir Fry
I love a good Chinese fakeaway and you can get close to working your way through an entire takeaway menu from recipes on my site.
I have everything from chicken egg foo yung to pork yuk sung and beef chow mein to sweet and sour pork balls to name but a few.
The latest addition is a chicken chop suey, another Westernised takeaway dish of mixed origin.
My version, as ever is inspired by the Chinese takeaway dishes I grew up loving.
This is a hearty old dish and it is a serious takeaway portion, however, it is mainly veggies!
Naturally, it features super soft velveted chicken as all Chinese fakeaways should and it’s all finished in a delicious sauce.
Chopping all of those vegetables can take a little time if you are not the quickest in the kitchen, but cooking takes just 10 minutes and it tastes magic!
Frequently Asked Questions
What does the bicarbonate of soda do to the chicken?
There are two methods commonly used for velveting meat for a stir fry. The first involves cornflour (cornstarch) and sometimes egg white, and the second is simpler and just uses baking soda.
Both tenderise the meat’s fibres and using baking soda changes the PH of the meat and alters the protein structures (apparently).
Either way, you end up with the most incredibly soft and tender slices of meat.
Can I use a different combination of vegetables?
Yes absolutely! Use whatever you have knocking around, but make sure they can be cooked quickly.
Add them early in the cooking process if they are firm like carrots. If they can be cooked quickly and eaten with a little crunch like peppers or cabbage add them later in the cooking process.
Can I cook this in advance?
Unlike many stir fry recipes chop suey reheats fairly well. It will store in the fridge for up to 3 days in an air-tight container.
However, some of the veggies like the beansprouts will soften considerably. I would not freeze any leftovers, because they will become very soft.
Do I have to use MSG?
No, this recipe tastes great without it, however omitting it does rob the dish of a boatload of flavour!
Serving Suggestions
The classic side for a chicken chop suey would be rice and I have served mine here with some egg fried rice.
If you want to go to town, add special fried rice which would turn this into a real meat feast.
Noodles are also a popular option, which would give this a very “chow mein” vibe. I would probably choose a simple plain chow mein if I were to go down this route.
Don’t forget the starters, they are always an essential part of a Chinese fakeaway night.
I’d be kicking off with some prawn crackers and sesame prawn toast, then follow on with either Chinese spare ribs or hot and sour soup.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Large wok.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Mixing and prep bowls.
- A combination of weighing scales, measuring jug, cups and spoons.
Chicken Chop Suey Fakeaway Recipe
A chicken chop suey is one of the archetypal Western additions to Chinese takeaway menus, my version is packed to the gunnels with vegetables and beautifully velveted soft and tender meat in a delicious and simple sauce.
Ingredients
- 300g (10oz) Chicken Breast
- ½ Tsp Bicarbonate of Soda
- 100g (1 Small-Medium) Onion
- 75g (1 Small-Medium) Carrot
- 100g (5-6) Baby Sweetcorn
- 100g (1 Small) Pak Choi
- 50g (½-⅔ Cup) Mangetout
- 225g (8oz) Tin Water Chestnuts (140g Net)
- 125g (8-10) Shiitake Mushrooms
- 3 Garlic Cloves
- 100g (1 Cup) Beansprouts
- 2 Tbsp Cooking Oil
For the Sauce:
- 2 Tbsp Oyster Sauce
- 1 Tsp Dark Soy Sauce
- 1 Tbsp Light Soy Sauce
- ½ Tsp Sugar
- ¼ Tsp White Pepper
- Pinch of MSG
- 175ml (¾ Cup) Chicken Stock
- 1 Tbsp Cornflour
Instructions
- Thinly slice the chicken breast across the grain and add it to a bowl.
- Sprinkle over the bicarbonate of soda and allow the chicken to sit for 10 minutes, whilst you prepare the vegetables. Then rinse the chicken in cold water and dry it on kitchen paper.
- Top and tail the onion, peel it and then cut it into 8 wedges.
- Cut the carrot into thin rounds.
- Cut the baby sweetcorn into similar-sized pieces as the pak choi.
- Trim the bottom of the pak choi, then cut it into bite-sized (25mm or 1") pieces.
- Cut the mangetout into bite-sized pieces.
- Remove the stems from the shiitake mushrooms and discard them, then cut the caps into 3-4mm (⅛") thick slices.
- Peel and thinly slice the garlic cloves.
- Add all of the ingredients for the sauce, except the cornflour, to a bowl and mix to combine.
- Drop the cornflour for the sauce into a small mixing bowl, add a couple of tablespoons of the sauce, mix to combine and then, return it to the sauce, then you are ready to cook!
- Place a wok on a very high heat and when it begins to shimmer add the oil.
- Throw in the onion, carrot and baby sweetcorn and stir for 1 minute.
- Add the shiitake mushrooms and sliced garlic and stir for 45 seconds.
- Add the chicken and stir fry for 90 seconds.
- Throw in the mangetout and pak choi and stir fry for another minute.
- Add the water chestnuts and bean sprouts, cook for 30 seconds, and finally stir the sauce, pour it into the wok and cook for a couple of minutes before serving.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 644Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 130mgSodium: 1792mgCarbohydrates: 56gFiber: 9gSugar: 15gProtein: 57g
Calorific details are provided by a third-party application and are to be used as indicative figures only.