Classic Chicken Chop Suey Stir-Fry

Heat a large wok or wide skillet over medium heat. Add the vegetable oil and swirl to coat the pan.

Add the sliced chicken in a single layer and stir-fry for 3–4 minutes, until the meat turns opaque and is about 70% cooked. Avoid overcrowding to keep the chicken tender.

Add the onion and garlic, stirring for about 30 seconds until aromatic.

Add the red and green bell peppers and cook for 2–3 minutes, just until slightly softened while still crisp.

Stir in the bean sprouts and snow peas. Toss gently and cook for 1 minute to preserve their crunch.

Add the soy sauce and oyster sauce, stirring so all ingredients are evenly coated.

Stir the cornstarch slurry, then pour it into the pan. Cook for 30–60 seconds, stirring gently, until the sauce thickens and lightly coats the chicken and vegetables.

Season with salt and black pepper to taste. Remove from heat and serve immediately, ideally with steamed rice or noodles.