📝 About This Recipe
Born from the bustling kitchens of early 20th-century San Francisco, this modern American-Chinese classic is a nostalgic masterpiece of textures and umami. It features velveted chicken, crisp seasonal vegetables, and a glossy, savory gravy that bridges the gap between East and West. This recipe elevates the humble 'odds and ends' dish into a sophisticated stir-fry that is both comforting and vibrantly fresh.
🥗 Ingredients
The Protein & Velvet Marinade
- 1 lb Chicken Breast (thinly sliced against the grain)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Cornstarch
- 1/4 teaspoon Baking Soda (the secret to tender 'velveted' meat)
The Chop Suey Sauce
- 1.5 cups Chicken Stock (low sodium preferred)
- 2 tablespoons Oyster Sauce (adds deep savory notes)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 1.5 tablespoons Cornstarch (for thickening)
The Vegetable Medley
- 2 cups Bok Choy (roughly chopped)
- 2 cups Bean Sprouts (fresh, rinsed and drained)
- 2 stalks Celery (sliced on a bias)
- 1 medium Carrots (peeled and sliced into matchsticks)
- 1 cup Snow Peas (strings removed)
- 1/2 cup Canned Water Chestnuts (sliced, for crunch)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 3 tablespoons Neutral Oil (grapeseed or vegetable oil)
👨🍳 Instructions
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1
In a medium bowl, toss the sliced chicken with the Shaoxing wine, 1 teaspoon cornstarch, and baking soda. Let it marinate for 15-20 minutes; this 'velveting' process ensures the chicken remains incredibly tender during high-heat frying.
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2
While the chicken marinates, whisk together the chicken stock, oyster sauce, light soy sauce, sesame oil, white pepper, and 1.5 tablespoons of cornstarch in a small jug. Set this sauce mixture aside.
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3
Prepare all your vegetables. Ensure they are dry after washing, as excess water will steam the vegetables rather than sear them.
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4
Heat a large wok or heavy-bottomed skillet over high heat until it begins to smoke slightly. Add 1 tablespoon of oil and swirl to coat.
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5
Add the chicken to the wok in a single layer. Let it sear undisturbed for 1 minute to get a golden crust, then stir-fry for another 2 minutes until just cooked through. Remove chicken from the wok and set aside.
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6
Wipe out the wok and add the remaining 2 tablespoons of oil. Toss in the garlic and ginger, stir-frying for 30 seconds until fragrant but not burnt.
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7
Add the carrots and celery to the wok first, as they take the longest to cook. Stir-fry for 1-2 minutes until they begin to soften slightly.
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8
Add the bok choy, snow peas, and water chestnuts. Toss vigorously over high heat for 2 minutes. The vegetables should remain bright and crisp-tender.
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9
Give the sauce mixture a quick whisk to incorporate any settled cornstarch, then pour it into the center of the wok.
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10
Stir constantly as the sauce bubbles and thickens into a clear, glossy glaze, which should take about 1 minute.
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11
Add the cooked chicken and the fresh bean sprouts back into the wok. Toss everything together for 30-45 seconds just to warm through and coat every piece in the savory gravy.
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12
Remove from heat immediately to prevent the bean sprouts from losing their crunch. Transfer to a large platter and serve steaming hot.
💡 Chef's Tips
Always use high heat; the goal is to sear the ingredients quickly to maintain their individual textures. Don't skip the baking soda in the marinade—it breaks down the meat fibers for that signature silky Chinese restaurant texture. Feel free to swap chicken for shrimp or thinly sliced pork loin depending on your preference. If the sauce becomes too thick, add a splash of water or extra stock to reach your desired consistency. Ensure your bean sprouts are added at the very end; they should be barely warmed through to keep their snap.
🍽️ Serving Suggestions
Serve over a bed of fluffy long-grain white rice or jasmine rice to soak up the delicious gravy. For an authentic American-Chinese touch, serve with a side of crispy fried chow mein noodles. Pair with a crisp, dry Riesling or a chilled Lager to balance the savory umami flavors. Serve alongside a simple egg drop soup for a complete multi-course meal experience.