1lbchicken breastsliced, or meat of choice, see notes
1tsptoasted sesame oil
Chop Suey Sauce
1cupchicken stockno sodium preferred
1/2tsptoasted sesame oil
1tspshaoxing wineoptional but highly recommended
1tspdark soy saucevery optional, for color
1/2tspground white pepperoptional, if you can find
1cupbroccolicut into bite sized pieces
7ozbaby corn1/2 can
1bell peppercut into squares
Combine all ingredients to marinate and velvet the meat (or tofu) and set aside.
Combine all the ingredients of your sauce. Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. Transfer to another container and set aside.
Prepare your fluffy white rice or crispy chow mein if needed. Then, heat up 1 tbsp of oil in the same nonstick skillet over medium-high heat. When hot, add your protein and quickly stir fry until cooked through, about 3-4 minutes, then remove.
Add all the vegetables except the beansprouts to the now empty skillet and give them a very quick toss, 1-2 minutes (or to your preference).
Add the meats, bean sprouts, and sauce to the skillet and allow the sauce to come to a boil, 1-2 minutes. Serve immediately, with green onions and sesame seeds and chili flakes.
You can use any protein you like, such as pork chops, chicken thighs, tofu, etc. If using tofu or ground meats, omit the corn starch.