Chop Suey like Sing High Downtown Phoenix Chop Suey

 Ever since the Sing High closed down, we've yet to find a replacement. This is the first recipe I have found that is almost exactly like theirs. Even better as leftovers over rice and fried noodle. Lots of steps to this one but worth it in the end. 

 Here we go. 

Props and nods go to Bill at thewoksoflife.com website. Finding this recipe is a treasure and they get all the credit. I've got it here for my own personal file. Head over there for pictures and better instructions for sure. 

Chicken Chop Suey

chicken marinade:

12 ounce thin sliced boneless chicken breast

3 TBS water

1 TBS oyster sauce

1 TBS Shaoxing wine or dry sherry (I use sake)

1 tsp veg oil

2 tsp cornstarch

Suey Sauce:

1/2 cup chicken stock

1/4 cup sugar

1 1/2 tsp shoyu

1 tsp dark shoyu (I use a Korean shoyu)

1 1/2 TBS oyster sauce

1/2 tsp sesame oil

1/8 tsp white pepper

For the stir fry:

3 TBS veg oil

2 chopped cloves garlic

4 sliced mushrooms

1/2 small carrot sliced

2/3 cup sliced celery

6 oz bok choy or pak choy

1 TBS wine or sake

3/4 cup bean sprouts

1 cup snow peas

1 1/2 TBS cornstarch mixed with 2 TBS water slurry

Mix chicken and marinade ingredients in one bowl.

In another mix together all the sauce ingredients. 

Heat up your wok or large frying pan,  until hot, add 2 TBS veg oil around perimeter. Spread chicken in single layer around wok. 

Sear for a few seconds then stir fry around until golden. Remove chicken.

Turn heat up to high then add another TBS veg oil along with garlic. Then add mushrooms, carrots and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir, add wine to deglaze. Add chop suey sauce and spread around. Add bean sprouts and snow peas and then add the chicken. 

When everything is stir fried up and is boiling add the cornstarch slurry. Drizzle it in and stir constantly for 30 seconds until thick and everything coated with sauce. Enjoy with hot rice.