Ingredients
Scale
Here’s what you’ll need to make this delicious Chicken Chop Suey with Baby Corn:
- 2 chicken breasts, thinly sliced into strips
- 1 tablespoon vegetable oil (or sesame oil for extra flavor)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 cup snow peas, trimmed
- 1 cup baby corn, halved (fresh or canned)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce (optional, or use a vegetarian oyster sauce for halal)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar (or honey)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to create a slurry)
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish (optional)
Ingredient Highlights
- Chicken Breasts: Chicken breasts are lean and provide high protein content while keeping the dish light and nutritious.
- Baby Corn: Baby corn adds an incredible crunch and texture, which contrasts beautifully with the tender chicken and vegetables.
- Soy Sauce: Soy sauce gives the dish its salty umami flavor. Low-sodium soy sauce is recommended to control the amount of salt in the dish.
- Oyster Sauce: While optional, oyster sauce adds a deep, savory richness to the dish. You can find halal-certified oyster sauce or use mushroom-based alternatives if preferred.
- Ginger and Garlic: These aromatics are the base of the stir-fry sauce and provide a fragrant, fresh flavor that complements the other ingredients.
Instructions
Step 1: Prepare the Ingredients
- Slice the Chicken: Thinly slice the chicken breasts into strips against the grain. This will help them cook quickly and stay tender.
- Chop the Vegetables: Slice the bell peppers into thin strips, julienne the carrot, trim the snow peas, and cut the baby corn into halves. Prepare the onion by slicing it into thin rings or wedges.
- Make the Sauce: In a small bowl, mix the soy sauce, oyster sauce (if using), rice vinegar, and sugar. In another small bowl, create a slurry by mixing the cornstarch and water.
Step 2: Stir-Fry the Chicken
- Heat the Oil: Heat 1 tablespoon of vegetable oil or sesame oil in a large pan or wok over medium-high heat.
- Cook the Chicken: Add the sliced chicken to the pan. Season it lightly with salt and pepper. Stir-fry the chicken for 3-5 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
Step 3: Cook the Vegetables
- Sauté Aromatics: In the same pan, add a little more oil if needed. Add the sliced onion and stir-fry for 2-3 minutes until softened.
- Add Garlic and Ginger: Add the minced garlic and grated ginger, and stir-fry for another minute until fragrant.
- Add the Vegetables: Add the bell peppers, carrot, snow peas, and baby corn. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
Step 4: Combine Chicken and Sauce
- Add the Chicken Back In: Return the cooked chicken to the pan with the vegetables.
- Pour the Sauce: Pour the prepared sauce over the chicken and vegetables, stirring to combine everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
- Add the Cornstarch Slurry: Pour in the cornstarch slurry, stirring to ensure it thickens the sauce. Continue cooking for another 1-2 minutes until the sauce reaches the desired consistency.
Step 5: Serve
- Garnish and Serve: Garnish the dish with fresh cilantro or sliced green onions for a pop of color and freshness. Serve the Chicken Chop Suey with Baby Corn over steamed rice, noodles, or enjoy it on its own as a low-carb meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 250-300
- Fat: 10g
- Carbohydrates: 15g
- Protein: 30g