Empty My Fridge
25-Min Chicken Chop Suey | How to Get Velvety Chicken Every Single Time!
Ingredients
- Chicken thigh1 lb
- Salt
- White pepper
- Sugar
- Soy sauce4 tsp
- Dark soy sauce4 tsp
- Cornstarch4 tsp
- Vegetable oil3 tbsp
- Garlic3 cloves
- Ginger½ tsp
- Oyster sauce1 tbsp
- Hoisin sauce1 tbsp
- Sesame oil1 tsp
- Chicken stock½ cups
- Broccoli1 cup
- Carrot½
- Snap pea1 cup
- Bean sprout½ cups
Instructions
- Combine the chicken with salt, then add white pepper, sugar, soy sauce and dark soy sauce and mix again.
- Mix cornstarch with water to make a slurry, add it to the chicken and mix until evenly coated.
- Add the cooking oil, mix again and let the chicken marinate while you prepare the rest.
- In a bowl, mix cornstarch and water into a slurry, then add soy sauce, dark soy sauce, oyster sauce, hoisin sauce and chicken stock and mix well.
- In a wok over high heat, add 1 tablespoon of cooking oil, then add the chicken in a single layer and let it sear briefly before stirring.
- Stir-fry for about 3 minutes until the chicken is just cooked through.
Summarized from CiCi Li's video. Watch it for the details.
More recipes with
GarlicGingerCarrotChicken thighBroccoliBean sproutSnap pea
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.