Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon (15ml) soy sauce, low sodium
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) ground white pepper
  • 1 cup (240ml) chicken broth, low sodium
  • 2 tablespoons (30ml) soy sauce, low sodium
  • 1 tablespoon (15ml) oyster sauce (optional, but recommended)
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sugar
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) ground white pepper
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup (approximately 115g) sliced mushrooms (button, shiitake, or cremini)
  • 1 cup (approximately 85g) sliced celery
  • 1 cup (approximately 100g) bean sprouts, rinsed
  • 1 cup (approximately 85g) shredded cabbage (green or napa)
  • 1/2 cup (approximately 50g) water chestnuts, sliced
  • 1/4 cup (approximately 20g) bamboo shoots, sliced
  • Optional garnish: chopped green onions, sesame seeds

Instructions:

  1. Combine chicken with soy sauce, cornstarch, sesame oil, ginger, and white pepper. Marinate for at least 15 minutes (longer is better).
  2. Whisk together chicken broth, soy sauce, oyster sauce (if using), cornstarch, sugar, ginger, and white pepper in a small bowl. Set aside.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add onion and garlic and stir-fry until fragrant and softened, about 2 minutes.
  4. Add the marinated chicken to the wok and stir-fry until cooked through and lightly browned. Remove chicken from the wok and set aside.
  5. Add mushrooms and celery to the wok and stir-fry for about 3 minutes, until slightly softened. Add bean sprouts, cabbage, water chestnuts, and bamboo shoots. Stir-fry for another 2-3 minutes until the cabbage is slightly wilted but the vegetables remain crisp-tender.
  6. Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
  7. Serve immediately over rice or noodles. Garnish with chopped green onions and sesame seeds, if desired. For a delicious homemade chicken chop suey.