Chop Suey the Chilean way.
- 2 half boneless chicken breasts
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 1/2 tablespoon of soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon of mirin or rice wine or chicken broth
- 1 teaspoon of sesame oil, optional
- pepper and 3/4 cup of water
- 1 tablespoon of oil
- 2 cloves of finely chopped garlic
- 2 bundles of scallions (8-10)
- 1 large carrot or 2 medium carrots
- 1 medium broccoli
- 2 cups of bean sprouts
- peeled almonds and toast, optional (I forgot to buy them)
- Cut the chicken into horizontal slices and bite-sized pieces as seen in the photo. Sprinkle with the baking soda and mix with your hands, let stand for 15 minutes, no more because it loses texture. After the 15 minutes, wash well and pat dry the chicken with paper towels.
- Prepare the sauce, mix the cornstarch with the soy sauce, stir. Add the oyster sauce, mirin, sesame oil, pepper, and water. Stir well.
- Cut the broccoli into pieces and cook al dente: 2 minutes at high in the microwave. Cut the scallions into 4-5 cm long pieces. Cut the carrot into thin sticks.
- In a large skillet or wok over medium-high heat, heat the oil, add the garlic cook 1-minute stirring. Add the onions and cook 2 minutes. Add the chicken and cook stirring for 3-5 minutes, until the chicken isn’t pink. Add the vegetables and the sauce.
- Cook stirring 2-4 minutes. Taste, adjust the seasoning, and serve with rice.
Recipe adapted from Recipe Tin Eats.
Keywords: Chicken chop suey