Chicken Chop Suey


Serves 1/4

Chicken Chop Suey

You can substitute any of the vegetables for ones you prefer and you can use beef or pork instead of the chicken.

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  • 1 pound chicken, cut in strips
  • 1 tsp soy sauce
  • 1 1/2 tsp oyster sauce
  • 1 tsp salt
  • pinch of pepper
  • 1/2 tsp cornstarch
  • 4 tbsp chicken broth
  • 2 tsp oyster sauce
  • 1 teaspoon cornstarch
  • 2 small bunches bok choy, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1 large green pepper, cut in chunks
  • 1 carrot, sliced
  • 2 stalks celery, sliced
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1/2 pound snow peas
  • 2 cups bean sprouts
  • Oil for stir-frying


  1. In a bowl add the chicken, 1 tsp soy sauce, 1 1/2 tsp oyster sauce, salt, pepper and cornstarch. Marinate for 10 - 15 minutes.
  2. In another small bowl whisk together the broth, 2 tsp oyster sauce and cornstarch.
  3. Heat 2 tbsp oil in wok or large fry pan. Add the chicken. Stir-fry till no longer pink then remove and set aside.
  4. Add 2 tbsp of oil to pan and stir fry the vegetables except the bean sprouts until tender crisp.
  5. Add the chicken and bean sprouts and stir in the oyster sauce mixture cooking until thickened.
Recipe Type: Main Dishes


With just a little prep work you have a super healthy dinner.  So here goes.

Wash the bok choy well and chop into large pieces.



Slice the mushrooms.


Cut the green pepper into large pieces.

Peel the carrot and slice.

Slice the celery.

Slice the onions.

You can leave the snow peas as they are.

Place all your vegetables in a big bowl except the bean sprouts.

Slice your chicken into strips.

In  a medium bowl combine 1 tsp soy sauce, 1 1/2 tsp oyster sauce, salt, pepper and 1/2 tsp cornstarch.

Add the chicken and toss to coat.  Let marinade 10-15 minutes.

In another bowl combine the chicken broth, 2 tsp oyster sauce and 1 tsp cornstarch.  Whisk together well.

In a fry pan heat the oil over medium high.  To make this healthier I used cooking spray instead.  Stir fry the chicken until no longer pink.

Remove the chicken from the pan to a plate and add more oil (or spray).

Add the vegetables from the large bowl.  Cook until tender crisp.

Stir in the chicken.

Then add your bean sprouts.  You are basically just heating them up so they stay crisp.

Pour in your sauce.

Cook until the sauce is thickened and everything is heated through.  Serve with rice or noodles on the side if your wish.


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