Chicken chop suey
Serves 1
Directions
- 1Marinate the sliced chicken with soy sauce, sesame oil, cornstarch, and baking soda.
- 2Combine light soy sauce, dark soy sauce, oyster sauce, sugar, and water to make the stir-fry sauce.
- 3Mix cornstarch with 3 tablespoons of water.
- 4Heat oil in a pan and stir-fry the marinated chicken until cooked through.
- 5Add minced garlic, ginger, and vegetables, stirring to cook.
- 6Pour in the prepared stir-fry sauce and the cornstarch slurry, tossing until thickened.
- 7Finish with a final teaspoon of sesame oil.
Ingredients
- 250 g chicken breast, thinly sliced
- 2 tbsp oil (vegetable or canola)
- 2 clove garlic, minced
- 2 tsp ginger, minced
- 1 cup bean sprouts
- 1 whole carrot
- 4 to 5 whole baby corn
- 8 to 10 whole snow peas
- 2 whole spring onion
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp baking soda
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 2 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp water
- 1 tsp sesame oil
- 1 tsp cornstarch
- 3 tbsp water
Tips
- Use baking soda to tenderise the chicken.
- Use dark soy sauce specifically for colour and depth.
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