Chicken Chop Suey

Method8 steps · about 30 min

1. 1

   Step 1: Mix the 1 lb thinly sliced chicken with the 1 tbsp marinade Shaoxing wine, ½ tsp marinade salt and 1 tbsp marinade cornstarch until evenly coated. Refrigerate while preparing the sauce and vegetables.

   Uses 1 lb boneless skinless chicken thigh, thinly sliced across the grain · 1 tbsp Shaoxing wine, for the marinade · ½ tsp salt, for the marinade · 1 tbsp cornstarch, for the marinade

2. 2

   Step 2: Mix the ½ cup chicken broth, 2 tbsp oyster sauce, 1 tsp Chinkiang vinegar, 1 tsp sauce Shaoxing wine, 1 tsp sesame oil, optional 1 tsp dark soy sauce, 1 tsp brown sugar, ¼ tsp sauce salt, ¼ tsp white pepper and 2 tsp sauce cornstarch. Stir until the sugar dissolves and the cornstarch is evenly suspended. Set aside.

   Uses ½ cup chicken broth · 2 tbsp oyster sauce · 1 tsp Chinkiang vinegar · 1 tsp Shaoxing wine, for the sauce · 1 tsp sesame oil · 1 tsp dark soy sauce (optional) · 1 tsp brown sugar · ¼ tsp salt, for the sauce

3. 3

   Step 3: Heat 1 tbsp of the peanut oil in a large nonstick or carbon-steel skillet over medium-high heat. Spread the marinated chicken from step 1 in a single layer, separating the pieces. Cook the first side for about 1 minute until lightly browned, then turn and cook the second side for about 30 seconds. Continue until the actual chicken centers reach 74°C/165°F; thin slices and these short timing guides alone do not establish doneness. Transfer all the fully cooked chicken and juices to a separate plate.

   Uses 1 tbsp peanut oil for the chicken · All the marinated chicken from step 1

   
4. 4

   Step 4: Add the remaining 1 tbsp peanut oil and the ½ sliced onion to the skillet. Stir-fry for about 30 seconds, until the onion begins to brown. Add the 3 minced garlic cloves and stir for a few seconds until fragrant.

   Begin browning the onion · 1 minUses Remaining 1 tbsp peanut oil · ½ onion, sliced · 3 garlic cloves, minced

   
5. 5

   Step 5: Add the sliced celery (1), carrot (1), ⅓ cup drained baby corn and ⅓ cup drained bamboo shoots to the onion and garlic from step 4. Stir-fry for about 30 seconds to drive off excess moisture.

   Stir-fry the crunchy vegetables · 1 minUses All the onion and garlic from step 4 · 1 celery stalk, sliced on the bias · 1 carrot, sliced into thin bite-size pieces · ⅓ cup canned baby corn, drained and sliced · ⅓ cup canned bamboo shoots, drained and sliced

   
6. 6

   Step 6: Add the broccoli rabe (5 stalks) to the vegetables from step 5. Stir-fry until the stems are just tender and the leaves wilt.

   Uses All the vegetables from step 5 · 5 stalks broccoli rabe, stems sliced on the bias and leaves cut into thick strips

   
7. 7

   Step 7: Stir the sauce from step 2 to resuspend its cornstarch, then pour all of it over the vegetables from step 6. Return all the fully cooked chicken and its juices from step 3. Toss and cook until the sauce thickens and everything is hot. Transfer promptly to a clean serving dish.

   Uses All the sauce from step 2 · All the vegetables from step 6 · All the fully cooked chicken and juices from step 3

   
8. 8

   Step 8: Serve the chop suey from step 7 hot, with ready cooked rice or noodles if desired.

   Uses All the finished chop suey from step 7 · Ready cooked rice, to serve (optional; amount as desired) · Ready cooked noodles, to serve instead of rice (optional; amount as desired)