Chicken Chop Suey

Ingredients

• 250g/8.8oz chicken breast, thinly sliced
• 2 tablespoons oil (vegetable or canola)
• 2 cloves garlic, minced
• 2 tsp minced ginger
• 1 cup bean sprouts
• 1 carrot
• 4 to 5 baby corn
• 8 to 10 snow peas
• 2 spring onions
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 1 teaspoon cornstarch
• ¼ teaspoon baking soda (for tenderising)
• 2 tbsp light soy sauce
• 2 tsp dark soy sauce (for colour and depth)
• 2 tbsp oyster sauce
• 1 teaspoon sugar
• 2 tbsp water
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch (mix with 3 tbsp water)

Method

1. Combine sliced chicken with soy sauce, sesame oil, cornstarch, and baking soda; let it sit while prepping vegetables.
2. Slice the carrot, trim the baby corn and snow peas, and chop the spring onions.
3. Mix the stir-fry sauce ingredients (light soy sauce, dark soy sauce, oyster sauce, sugar, and water) in a small bowl.
4. Heat oil in a wok or large pan over high heat and sear the marinated chicken until just cooked; remove and set aside.
5. Add a bit more oil, then stir-fry garlic and ginger until fragrant.
6. Add carrot, baby corn, and snow peas, stir-frying briefly to keep them crisp.
7. Return the chicken to the pan, add bean sprouts and spring onions, then pour in the stir-fry sauce.
8. Stir in the cornstarch-water slurry and toss everything until the sauce thickens and coats the ingredients.
9. Drizzle with sesame oil, give a final toss, and serve hot.