Hühnerfleisch Chop Suey
Recipe Summary
- This recipe guides you through making a classic Sino-American Chicken Chop Suey. Featuring velveted chicken and a colorful array of stir-fried vegetables in a savory sauce, it's a quick and flavorful dish perfect for a weeknight meal.
All Ingredients - For Chicken Velveting
- Chicken breast 300 g
- Salt 1/4 teaspoon
- Egg white 1
- White pepper 1/4 teaspoon
- Potato starch 1 tablespoon
All Ingredients - For Vegetables
- Red onion 1/2, cut into wedges
- Green paprika 1/2, cut into pieces
- Orange paprika 1/2, cut into pieces
- Carrot 1/2, sliced
- Sugar snap peas 50 g
- Bamboo shoots 50 g, sliced
- Shiitake mushrooms 3-4, sliced
- Broccoli florets 50 g, pre-cooked
- Mung bean sprouts 50 g
- Spring onions 2, chopped
All Ingredients - For Sauce
- Salt 1/2 teaspoon
- Sugar 1 teaspoon
- Chicken powder 1 teaspoon
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Potato starch 1 tablespoon
- Water 50 ml
- Rice wine 2 tablespoons
- Chicken broth 100 ml
All Ingredients - Other
- Cooking oil approx. 1/2 cup for frying, 1 tablespoon for stir-frying
Tools You'll Need
- Wok
- Bowl
Don't have an ingredient? Try these swaps
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chicken
Cut 300g of chicken breast into even strips.
Step 2: Velvet Chicken
In a bowl, combine the chicken strips with 1/4 teaspoon salt, 1 egg white, 1/4 teaspoon white pepper, and 1 tablespoon potato starch. Mix well until all chicken pieces are thoroughly coated.
Step 3: Prepare Vegetables
Cut 1/2 red onion, 1/2 green paprika, 1/2 orange paprika, 1/2 carrot, 50g sugar snap peas, 50g bamboo shoots, and 3-4 shiitake mushrooms into appropriate stir-fry pieces. Ensure 50g broccoli florets are pre-cooked. Have 50g mung bean sprouts and 2 chopped spring onions ready.
Step 4: Prepare Sauce
In a separate bowl, combine 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon chicken powder, 2 tablespoons light soy sauce, and 1 tablespoon dark soy sauce. Mix well. Prepare a slurry by mixing 1 tablespoon potato starch with 50ml water.
Step 5: Fry Chicken
Heat a wok until it is very hot. Add approximately 1/2 cup of cooking oil. Carefully add the velveted chicken strips and deep-fry until they are lightly golden and cooked through, which should take about . Remove the chicken from the wok and drain any excess oil.
Step 6: Stir-fry Onions
Pour out most of the oil from the wok, leaving about 1 tablespoon. Add the red onions and stir-fry for until slightly softened.
Step 7: Add Remaining Vegetables
Add the paprika, carrots, sugar snap peas, bamboo shoots, and shiitake mushrooms to the wok. Stir-fry for until the vegetables are slightly tender-crisp.
Step 8: Season Vegetables
Add the pre-cooked broccoli florets, a pinch of salt, and a pinch of sugar to the vegetables. Stir-fry for another to combine the flavors.
Step 9: Combine Chicken and Vegetables
Add the fried chicken back into the wok with the stir-fried vegetables.
Step 10: Deglaze and Add Broth
Pour in 2 tablespoons of rice wine and allow it to evaporate quickly, deglazing the wok. Then, add 100ml of chicken broth.
Step 11: Add Sprouts and Spring Onions
Add the mung bean sprouts and chopped spring onions to the wok. Stir-fry briefly for about to incorporate them.
Step 12: Thicken with Sauce
Give the prepared sauce mixture a quick stir to ensure the potato starch is well mixed, then pour it into the wok. Stir continuously until the sauce thickens and evenly coats all the ingredients, which should take about .
Step 13: Serve
Transfer the freshly prepared Chicken Chop Suey to a serving plate and enjoy your meal.
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