Ingredients
1 lb boneless chicken breast
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
2 tbsp vegetable oil
2 cloves garlic, minced
1 onion, sliced
1 cup broccoli florets
1 cup sliced carrots
1 cup sliced bell pepper (red or green)
1 cup sliced celery
1 cup sliced mushrooms
1 cup bamboo shoots (optional)
1 cup water chestnuts (optional)
1 tbsp ginger, finely chopped
1 cup chicken broth
1 tbsp hoisin sauce (optional)
1 tsp sesame oil
2 tbsp cornstarch (for sauce thickening)
3 tbsp water (for cornstarch slurry)
Salt and pepper to taste
Cooked rice or noodles for serving
Directions
1. **Prepare the chicken:** Cut the boneless chicken breast into thin, bite-sized strips. In a mixing bowl, combine the chicken strips, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon cornstarch. Mix well to coat the chicken. Set aside to marinate for at least 15 minutes.
2. **Prepare the vegetables:** Slice the onion, carrots, bell pepper, and celery. Cut the broccoli into florets. Slice the mushrooms and mince the garlic. If using, prepare the bamboo shoots and water chestnuts.
3. **Cook the chicken:** Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and slightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
4. **Stir-fry the aromatics:** In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and finely chopped ginger. Stir-fry for about 30 seconds until fragrant.
5. **Add the vegetables:** Add the sliced onion, broccoli florets, sliced carrots, bell pepper, and celery to the wok. Stir-fry for 3-5 minutes until the vegetables begin to soften but remain crisp.
6. **Mix in the mushrooms and optional ingredients:** Add the sliced mushrooms, bamboo shoots, and water chestnuts (if using). Continue to stir-fry for another 2-3 minutes until the mushrooms are tender.
7. **Combine with chicken:** Return the cooked chicken to the wok with the vegetables. Stir well to combine.
8. **Prepare the sauce:** In a bowl, mix 1 cup chicken broth, 1 tablespoon hoisin sauce (if using), and 1 teaspoon sesame oil. Pour the sauce mixture into the wok, stirring to combine with the chicken and vegetables.
9. **Thicken the sauce:** In a small bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water to make a slurry. Pour the slurry into the wok, stirring continuously until the sauce thickens.
10. **Season and serve:** Add salt and pepper to taste. Stir everything together until well-coated. Remove from heat.
11. **Serve:** Serve the chop suey chicken hot over cooked rice or noodles.