Classic Chop Suey with Tender Chicken and Crunchy Vegetables

1In a medium bowl, combine the sliced chicken breast with soy sauce (2 tablespoons) and cornstarch (1 tablespoon). Mix well to coat the chicken evenly and let it marinate for 15 minutes.

2Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.

3In the same wok, add the remaining tablespoon of vegetable oil (2 tablespoons). Add the sliced onion (1) and minced garlic (2 cloves), and stir-fry for about 1 minute until fragrant.

4Add the bell peppers, celery, and carrots to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

5Add the bean sprouts (1 cup) and mushrooms to the wok. Stir-fry for another 2 minutes until the mushrooms are tender.

6Return the cooked chicken to the wok. Pour in the chicken broth (¼ cup), oyster sauce (2 tablespoons), and hoisin sauce (1 tablespoon). Stir everything together to combine and heat through.

7Drizzle the sesame oil (1 teaspoon) over the stir-fry and season with salt and black pepper to taste. Stir well to ensure the flavors are evenly distributed.

8Serve the chop suey hot over a bed of cooked white rice.