Citrus Choy Sum Chicken Stir-Fry is my quick, weeknight take on chop suey – bright vegetables, tender chicken, and a glossy sauce that comes together in about half an hour. I reach for this when I want something comforting but light, and when the fridge needs using up fast.
Why You’ll Love This Recipe
- Ready in around 30 minutes for fast dinners
- Crisp-tender vegetables with a shiny, clingy sauce
- Simple pantry sauces create big flavor
- Easy to swap veggies for what you have on hand
I grew up watching this made with whatever vegetables were available, and the choy sum adds a citrusy green note that I always look forward to.
Ingredients
- 180g (6oz) chicken breast (thinly sliced) – quick-cooking and lean, slice across the grain for tenderness
- 1/2 tsp baking soda / bi-carb (optional) – tenderizes quickly if you have time
- 1 tbsp cornflour / corn starch – thickens sauce to a glossy finish
- 1 1/2 tbsp light soy sauce – salt and umami backbone, use low sodium if preferred
- 1 tbsp Oyster Sauce – adds depth and a touch of sweetness
- 1 tbsp Chinese Cooking Wine or Mirin – brightens and layers flavor
- 1/2 tsp sesame oil (optional) – finishing oil for nuttiness, use sparingly
- Dash of white pepper (or black) – warm spice without overwhelming
- 3/4 cup (185 ml) water – thin the sauce so it reduces to a syrup
- 1 1/2 tbsp vegetable oil – neutral oil that tolerates high heat
- 2 garlic cloves (finely chopped) – fragrant base, watch so it does not burn
- 1/2 onion (sliced) – softens and sweetens the dish
- 5 – 6 stems choy sum – stems for crunch, leaves for quick wilting
- 1 medium carrot – color and bite, slice thinly for fast cooking
- 1/2 cup sliced mushrooms – soak up sauce, shiitake is most authentic
- 1 cup bean sprouts – add crunch and freshness when added last
Step-by-Step Instructions
Citrus Choy Sum Chicken Stir-Fry
- Total Time: 45 mins
- Yield: 2 servings 1x
Description
Stir-fried chicken with choy sum, carrots, mushrooms and a savory, cornflour-thickened sauce.
Ingredients
- 180g (6oz) chicken breast, thinly sliced
- 1/2 tsp baking soda / bi-carb (optional)
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce (or all purpose soy)
- 1 tbsp Oyster Sauce
- 1 tbsp Chinese Cooking Wine (or Mirin)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup (185 ml) water
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic cloves, finely chopped
- 1/2 onion, sliced (white, brown or yellow)
- 5–6 stems choy sum (or other Asian greens)
- 1 medium carrot
- 1/2 cup sliced mushrooms (shiitake is authentic, but any will do)
- 1 cup bean sprouts
Instructions
- Place chicken in a bowl and sprinkle over baking soda; use your fingers to mix and set aside for 20 minutes (no longer than 30 minutes), then rinse well and pat excess water with paper towels.
- Make the sauce: place cornflour and soy sauce in a bowl and mix until lump free, then add the remaining sauce ingredients and stir.
- Trim the end off the choy sum, cut into 7cm (3″) pieces and separate stems from leaves.
- Peel the carrot, cut into 3cm (1.3″) pieces and slice the pieces thinly.
- Heat oil in a wok or skillet over high heat, add garlic and stir quickly, then add onion and cook for 1 minute while moving constantly until the onion starts to wilt.
- Add the chicken and cook for 1 minute until the surface changes from pink to white.
- Add the choy sum stems, carrot and mushrooms and stir-fry for 1 minute.
- Add the choy sum leaves, bean sprouts and the sauce, then stir-fry for 1?2 minutes until the sauce thickens to a syrupy consistency and the vegetables remain tender-crisp.
- Serve immediately with rice or cauliflower rice for a low-carb option.
- Prep Time: 15 mins (plus 20 mins resting)
- Cook Time: 10 mins
- Marinate the chicken: sprinkle baking soda over the sliced chicken and massage with your fingers. Rest 20 minutes max, then rinse thoroughly and pat dry. This brief alcaline bath makes the chicken velvet-soft but overdoing it makes texture mushy.
- Make the sauce: whisk cornflour and soy until lump free, then add oyster sauce, cooking wine or mirin, sesame oil if using, white pepper and water. Keep it smooth so it thickens evenly on heat.
- Prep vegetables: trim choy sum and separate stems and leaves. Cut stems to 7cm (3 in). Peel and thinly slice carrot pieces so they cook in a minute. Slice mushrooms and rinse bean sprouts, drain well.
- Heat the wok: get the pan very hot until just smoking, then add 1 1/2 tbsp oil. High heat is key for searing and quick stir fry texture. Add garlic and stir 8-12 seconds until aromatic, then add onion and toss for 1 minute until it softens.
- Cook chicken: add chicken and spread it so pieces contact the hot pan. Stir for about 1 minute until surface changes from pink to white. Avoid overcrowding or lowering heat or the chicken will steam and lose texture.
- Add firm veg: toss in choy sum stems, carrot and mushrooms. Stir fry on high for 1 minute. You want the carrot still to have a bite and vegetables to remain crisp.
- Finish with leaves and sauce: add choy sum leaves, bean sprouts and the sauce. Stir constantly for 1 to 2 minutes until the sauce reduces to a thick syrup that clings to chicken and veg. If sauce is too thin, cook another 30-60 seconds on high while stirring.
- Serve immediately: plate with steamed rice or cauliflower rice for a lighter option. Serve straight from the wok for best texture.
You Must Know
- High heat and quick cooking keep vegetables crisp and chicken tender
- The small amount of cornflour in the sauce gives that signature clingy, glossy finish
- This dish stores well in the fridge for 2 days but vegetables soften over time
My favorite part is the choy sum leaves wilting into the sauce, that leafy citrus note makes this feel like spring even on a rainy night. I still remember my first time watching a relative stir fry at furious pace and how the whole kitchen smelled alive.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce and avoid overcooking the vegetables.
Ingredient Substitutions
If you cannot find choy sum use bok choy, gai lan or even baby spinach for the leaves and celery for the stems. Swap oyster sauce for hoisin plus a dash of soy if needed.
Serving Suggestions
Serve over steamed jasmine rice or brown rice for fiber. For a lower carb plate try cauliflower rice or a simple bed of mixed greens for a warm salad.
Seasonal Adaptations
In winter use root vegetables like thinly sliced parsnip or turnip alongside carrot. In summer add sugar snap peas and bell pepper for color and crunch.
Pro Tips
- Dry your chicken thoroughly after rinsing so it sears instead of steams
- Keep all ingredients prepped and within reach because stir frying moves fast
- Use a carbon steel or cast iron wok for best high heat results
- If the sauce thickens too quickly, add a tablespoon of water and stir
I hope this Chop Suey – Chicken Stir Fry becomes one of your reliable weeknight go-to meals. It is quick, flexible and always satisfying.
External references: https://en.wikipedia.org/wiki/Chop_suey and https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry
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