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Chicken Chop Suey (Chinese Takeaway Style)

Recreate a Chinese takeaway menu favourite at home using this chicken chop suey recipe. Packed with vegetables, it's perfect for a quick midweek dinner with egg fried rice and prawn crackers.
Course Main Course
Cuisine Chinese, British Chinese, American Chinese, Scottish Chinese, Chinese Takeaway Style
Keyword chinese takeaway, chinese chicken stir fry, chop suey, chicken chop suey
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

Sauce

  • 1 tablespoon oyster sauce
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 2 teaspoons tomato ketchup
  • Pinch white pepper

Stir Fry

  • 1 tablespoon sunflower oil
  • 1/2 onion, sliced
  • 2 button mushrooms, quartered
  • 1/4 carrot, thinly sliced
  • 1 small handful tinned bamboo shoots, rinsed and drained (about 25 grams)
  • 1 small handful tinned water chestnuts, rinsed and drained (about 25 grams)
  • 1 small handful beansprouts (about 50 grams)
  • 1 portion chicken for Chinese takeaway style stir fry dishes
  • 1/4 teaspoon MSG
  • 200 millilitres light chicken stock
  • 1 tablespoon potato starch, mixed with 2 tablespoons water
  • 1 teaspoon rice wine
  • Dash sesame oil

Instructions

Sauce

  • In a bowl, add 1 tablespoon oyster sauce, 1/2 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce, 2 teaspoons tomato ketchup and Pinch white pepper. Mix briefly and set aside.

Stir Fry

  • Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil, 1/2 onion, sliced, 2 button mushrooms, quartered, 1/4 carrot, thinly sliced, 1 small handful tinned bamboo shoots, rinsed and drained (about 25 grams), 1 small handful tinned water chestnuts, rinsed and drained (about 25 grams) and stir fry for 1 minute. Add 1 small handful beansprouts (about 50 grams) and stir fry for another 30-40 seconds. Add 1 portion chicken for Chinese takeaway style stir fry dishes and 1/4 teaspoon MSG and mix well. Add the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
  • Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 teaspoon rice wine and Dash sesame oil, mix well once more and serve.