Cousin June's Trinidad Chop Suey

Experience a vibrant fusion of bold Caribbean flair and Asian-inspired flavors with Cousin June's Trinidad Chop Suey! This quick and easy stir-fry recipe features tender marinated chicken thighs, crisp vegetables like bell peppers, carrots, and celery, and savory umami notes from oyster and hoisin sauces. Aromatics of garlic and ginger elevate the dish, while a drizzle of sesame oil adds a nutty finish. Perfectly balanced between tender meats and crunchy textures, this colorful Trinidadian twist on a classic delivers a symphony of flavor in just 40 minutes. Serve over steamed rice or noodles for a comforting and wholesome meal that’s perfect for weeknight dinners or entertaining guests.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless chicken thighs
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 3 garlic cloves, minced
• 1 teaspoon ginger, minced
• 3 tablespoons vegetable oil
• 1 large onion, sliced
• 2 medium bell peppers (red, green, or yellow), sliced
• 2 medium carrots, julienned
• 1 cup baby corn
• 1 cup bean sprouts
• 2 stalks celery, diagonally sliced
• 3 green onions, chopped
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 cup chicken broth
• 1 teaspoon sesame oil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Cut the boneless chicken thighs into bite-sized pieces. In a bowl, marinate the chicken with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and half of the minced garlic. Set aside for 15 minutes.

Step 2

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until fully cooked. Remove from the wok and set aside.

Step 3

In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, bell peppers, julienned carrots, and celery. Stir-fry for 3-4 minutes, allowing the vegetables to retain a slight crunch.

Step 4

Add the remaining garlic and the minced ginger. Stir for 1 minute until fragrant.

Step 5

Add the baby corn, bean sprouts, and cooked chicken back into the wok. Stir to combine.

Step 6

In a small bowl, mix the oyster sauce, hoisin sauce, and chicken broth. Pour the mixture into the wok and stir well, ensuring everything is evenly coated.

Step 7

Reduce the heat to medium-low and let the Chop Suey simmer for 3-4 minutes, allowing the flavors to meld together.

Step 8

Drizzle with sesame oil and season with salt and black pepper to taste. Toss in the chopped green onions.

Step 9

Serve hot over steamed rice or noodles, and enjoy!

Nutrition Facts

Serving size	(2055.5g)

Amount per serving	% Daily Value*
Calories	1744.9

Total Fat 102.1g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 31.4g
Cholesterol 393.6mg	0%
Sodium 4566.9mg	0%
Total Carbohydrate 110.0g	0%
Dietary Fiber 27.8g	0%
Total Sugars 48.3g
Protein 115.0g	0%

Vitamin D 0IU	0%
Calcium 505.2mg	0%
Iron 14.2mg	0%
Potassium 4039.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.5%

Protein: 25.3%

Carbs: 24.2%