Chop Suey Recipe

Chicken breast: Thinly sliced for quick cooking and tenderness.

Mixed vegetables: A colorful blend of carrots, bell peppers, and broccoli for a variety of textures and flavors.

Soy sauce: Adds a salty, umami flavor to the dish.

Oyster sauce: Provides a rich, savory depth to the sauce.

Cornstarch: Mixed with water to thicken the sauce.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced to add a fragrant, aromatic element to the dish.

When stir-frying the chicken, make sure to slice it thinly and evenly. This ensures that the meat cooks quickly and uniformly, preventing any pieces from being overcooked or undercooked. Additionally, when adding the mixed vegetables, cut them into similar-sized pieces to promote even cooking. This technique helps maintain the crispness and vibrant colors of the vegetables.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken.

• mixed vegetables - Substitute with snap peas, baby corn, and water chestnuts: These vegetables provide a similar crunch and variety, maintaining the texture and flavor profile of the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and savory flavor, similar to oyster sauce, but is vegetarian-friendly.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder works similarly to cornstarch as a thickening agent and is also gluten-free.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for stir-frying.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish similarly to garlic.

• Allow the chop suey to cool down to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the chop suey into airtight containers. Use containers that are appropriately sized to minimize air space, which can lead to freezer burn.
• Label the containers with the date of preparation. This ensures you keep track of how long the chop suey has been stored.
• For short-term storage, place the containers in the refrigerator. Chop suey can be safely stored in the fridge for up to 3-4 days.
• For long-term storage, place the containers in the freezer. Chop suey can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the chop suey in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the chop suey in a wok or skillet over medium heat. Add a splash of water or broth to prevent drying out and to help reconstitute the sauce.
• Stir occasionally to ensure even heating. The chop suey should be heated until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
• Avoid reheating chop suey multiple times, as this can degrade the texture and flavor of the vegetables and chicken. Reheat only the portion you plan to consume.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or chicken broth to prevent sticking.
  3. Add the leftover chop suey and stir occasionally.
  4. Cook for about 5-7 minutes until heated through, ensuring the chicken and vegetables are evenly warmed.

• Microwave Method:

  1. Place the chop suey in a microwave-safe container.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. If not hot enough, continue heating in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chop suey in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Check to ensure the chicken and vegetables are thoroughly heated.

• Steaming Method:

  1. Set up a steamer basket over boiling water.
  2. Place the chop suey in a heatproof dish inside the steamer.
  3. Cover and steam for about 5-7 minutes.
  4. Ensure the chicken and vegetables are heated through before serving.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: A sharp tool for slicing the chicken breast and chopping the mixed vegetables.

• Cutting board: A sturdy surface to safely chop and slice the ingredients.

• Measuring spoons: Tools used to measure out the soy sauce, oyster sauce, and cornstarch accurately.

• Mixing bowl: A bowl to mix the cornstarch with water before adding it to the wok.

• Garlic press: A tool to mince the garlic cloves quickly and efficiently.

• Tongs: Handy for turning and handling the chicken slices while stir-frying.

• Serving dish: A plate or bowl to serve the finished chop suey hot.

Prep ingredients in advance: Slice the chicken breast and chop the vegetables the night before to save time.

Use pre-cut vegetables: Purchase mixed vegetables that are already cut to reduce prep time.

Cook in batches: Stir-fry the chicken and vegetables separately to ensure even cooking.

Make extra sauce: Double the soy sauce and oyster sauce mixture and store it for future use.

Use a non-stick wok: A non-stick wok heats up quickly and requires less oil, speeding up the cooking process.