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Chicken Stir Fry Chop Suey

A quick, glossy chicken-and-vegetable stir-fry with tender, velvety chicken and crisp veggies in a savory soy-garlic sauce. Fully halal (no wine)—perfect over rice or noodles for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese-American
Servings 4 people
Calories 260 kcal

Ingredients
  

  • 2 boneless skinless chicken breasts, thinly sliced
  • 2 tablespoons low-sodium soy sauce (for marinade)
  • 1 tablespoon halal-certified oyster sauce (or mushroom stir-fry sauce), for marinade
  • 1 teaspoon cornstarch, for marinade
  • 1/2 teaspoon baking soda (optional, for velveting; rinse off before cooking)
  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 carrot, thinly sliced
  • 1 cup snow peas, trimmed
  • 1 cup bean sprouts (optional, add at the end)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce (for sauce)
  • 1 tablespoon white grape juice (non-alcoholic Shaoxing substitute)
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch (for sauce slurry)
  • 1–2 teaspoons water (to mix with cornstarch)
  • 1 teaspoon toasted sesame oil (optional)
  • 1/2 teaspoon sugar
  • white or black pepper, to taste
  • salt, to taste
  • 2 scallions, thinly sliced, for garnish
  • 1 teaspoon toasted sesame seeds, for garnish

Instructions
 

  • Optional velveting: Toss sliced chicken with baking soda and set 20 minutes; rinse well and pat dry.
  • Marinate chicken with 2 tbsp soy sauce, 1 tbsp halal-certified oyster (or mushroom) sauce, and 1 tsp cornstarch for 10 minutes.
  • Whisk sauce in a bowl: broth, 1 tbsp soy sauce, white grape juice, rice vinegar, sugar, pepper, sesame oil (optional). Stir cornstarch with water, then whisk into the sauce.
  • Heat a wok or large skillet over high heat. Add 1 tbsp oil and swirl to coat.
  • Stir-fry chicken in a single layer until just cooked through and lightly browned, 3–4 minutes. Transfer to a plate.
  • Add remaining 1 tbsp oil. Stir-fry onion, carrot, and broccoli 1–2 minutes until crisp-tender.
  • Add garlic and ginger; stir-fry 30 seconds until fragrant. Add bell pepper and snow peas; cook 1–2 minutes more.
  • Return chicken and any juices to the pan. If using bean sprouts, add them now.
  • Pour in the sauce and stir constantly until glossy and thick, 1–2 minutes. Taste and adjust salt, pepper, or a splash of broth as needed.
  • Serve immediately over rice or noodles. Garnish with scallions and sesame seeds.

Nutrition

Serving: 1peopleCalories: 260kcalCarbohydrates: 18gProtein: 22gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 5g
Keyword Chicken Chop Suey, Chicken Stir Fry, Halal, Meal Prep, Weeknight Dinner
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