Easy Chicken Chop Suey
A delightful stir-fry combining tender chicken, vibrant vegetables, and a savory sauce, perfect for quick weeknight meals.
Ingredients
Main Ingredients
- 1 lb boneless chicken breast, sliced into strips
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (any color)
- 1 cup snap peas or snow peas
- 1 cup bok choy, chopped
- 1 cup carrots, julienned
- 3 units green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons soy sauce (use low-sodium if preferred)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- to taste salt and pepper
- for serving Cooked rice or noodles
Instructions
Preparation
- Begin by slicing the chicken breast into thin strips and chopping your vegetables. It’s important to have everything ready, as this dish comes together quite quickly.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the sliced chicken breast to the pan and stir-fry for about 5-7 minutes, or until fully cooked and golden brown. Remove the chicken from the pan and set aside.
- In the same pan, add a little more oil if necessary, then toss in the garlic, bell peppers, carrots, and snap peas. Stir-fry for about 3-4 minutes until the veggies are crisp-tender.
- Return the cooked chicken to the pan and add bok choy and green onions. Stir to combine.
- Pour in the soy sauce and mix well. Then, add the cornstarch slurry to thicken the sauce, stirring continuously for 1-2 minutes. Season with salt and pepper to taste.
- Serve your delicious Easy Chicken Chop Suey over cooked rice or noodles for a satisfying meal.
Notes
Feel free to customize the vegetables based on what you have at home. If you find yourself with leftovers, allow the dish to cool and transfer it to an airtight container. It can keep in the refrigerator for up to 3 days.