Classic Chop Suey with Shrimp and Chicken: A Flavorful Asian-Inspired Stir-Fry

A popular meal that highlights the art of stir-frying—a rapid cooking method that retains the flavours and colours of each ingredient—is chop suey. In this variation, a savoury and somewhat sweet sauce brings together delicate chicken, delicious prawns, and a vibrant assortment of veggies. This dish’s combination of flavours and textures makes it a filling supper that comes together in less than 30 minutes. This Stir-Fried Chop Suey with Shrimp and Chicken is a delicious meal to add to your repertoire, regardless of your level of experience.

Ingredients:

For the Stir-Fry:

1. 1 tablespoon vegetable oil
2. 2 cloves garlic, minced
3. 1 tablespoon ginger, minced
4. 1/2 pound (225g) chicken breast, thinly sliced
5. 1/2 pound (225g) of shrimp, cleaned and shells removed
6. 1 cup broccoli florets
7. 1 cup bell peppers, sliced (any color)
8. 1 cup carrots, sliced
9. 1 cup snap peas
10. 1/2 cup water chestnuts, sliced
11. 1/2 cup mushrooms, sliced (optional)
12. 1 cup bean sprouts

For the Sauce:

1. 2 tablespoons soy sauce
2. 2 tablespoons oyster sauce
3. 1 tablespoon hoisin sauce
4. 1 tablespoon cornstarch
5. 1/2 cup chicken broth or water
6. 1 teaspoon sesame oil
7. 1/2 teaspoon sugar

Method:

Guidelines:
1. Get the sauce ready:

Mix 1 tablespoon each of hoisin sauce, oyster sauce, and soy sauce, 1 tablespoon of cornflour, ½ cup of chicken broth or water, 1 teaspoon each of sesame oil, and ½ teaspoon each of sugar in a small bowl. Once the sauce is smooth and the cornflour has completely dissolved, stir. Put aside.
2. Add the Proteins and Aromatics and Stir-Fry:

1. In a big wok or pan, warm up 1 tablespoon of vegetable oil over medium-high heat.
2. Add the chopped ginger and garlic, and stir-fry for about 30 seconds, or until fragrant.
3. When the chicken is just beginning to turn brown but is still not entirely cooked, add the thinly sliced chicken breast to the pan and cook it for three to four minutes.
4. When the prawns are opaque and pink, add them to the pan and cook for an additional two to three minutes. After the prawns are done, combine them with the chicken and take out the pan’s proteins. Place them aside on a dish.

3. Give the Veggies a Stir-Fry:

Add the bell peppers, carrots, snap peas, broccoli florets, water chestnuts, and mushrooms (if using) to the same pan. The veggies should be stir-fried for four to five minutes, or until they are crisp-tender.
4. Mix and Heat:

1. Return the prawns and chicken to the pan along with the veggies. Pour the sauce over everything and stir everything well to ensure that everything is coated.
2. Cook for a further two to three minutes, or until the food is heated through and the sauce has thickened.
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5. Present:

1. Take the pan off of the heat as soon as everything is cooked to your taste and well covered with sauce. If preferred, top the chop suey with more sesame oil or soy sauce and serve it over noodles or steaming rice.

In conclusion, this recipe for chop suey with prawns and chicken is a great way to have a well-balanced, wholesome supper that is full of different flavours and textures. This dish’s thick, savoury sauce coats crisp veggies, juicy prawns and delicate chicken, creating an appealing combination. This stir-fry is likely to become a kitchen mainstay, ideal for hectic weeknights or when you want to wow visitors with a handmade Asian-inspired dinner. Serve it over your preferred rice or noodles for a filling and delicious supper that the whole family will enjoy.