Chicken Chop Suey

Why You’ll Love This Recipe

Chicken Chop Suey is a quick, one-pan meal that’s full of protein, fiber, and vibrant veggies. It’s easy to prepare and cook in under 30 minutes, making it perfect for busy weeknights. You can adjust the sauce and vegetables to your liking, and the result is always a satisfying, better-than-takeout dinner that the whole family will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, thinly sliced
• Olive oil or vegetable oil
• Onion, sliced
• Celery, chopped
• Bell pepper, sliced
• Cabbage, shredded
• Carrots, julienned or thinly sliced
• Bean sprouts
• Garlic, minced
• Ginger, grated or minced
• Low-sodium soy sauce
• Oyster sauce (optional, for added depth)
• Chicken broth
• Cornstarch
• Water
• Salt and pepper
• Cooked rice or noodles (for serving)

Directions

1. In a small bowl, whisk together soy sauce, oyster sauce (if using), chicken broth, cornstarch, and water. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add sliced chicken and season lightly with salt and pepper. Stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.
4. In the same pan, add a little more oil if needed. Stir-fry onions, celery, bell pepper, cabbage, and carrots for about 3–4 minutes until just tender-crisp.
5. Add garlic and ginger and cook for 30 seconds until fragrant.
6. Return chicken to the pan and pour in the sauce.
7. Stir well and cook for 2–3 minutes, until the sauce thickens and everything is coated.
8. Add bean sprouts last and toss to heat through.
9. Serve hot over steamed rice or noodles.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Make it spicy with chili flakes or a splash of sriracha.
• Add mushrooms, snap peas, or baby corn for variety.
• Use tofu or shrimp as a protein alternative.
• Serve over cauliflower rice for a low-carb option.
• Swap the soy sauce for tamari to make it gluten-free.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet or microwave until heated through.
This dish is best enjoyed fresh but can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

What is chop suey?

Chop suey is a Chinese-American stir-fry dish made with meat, vegetables, and a thick sauce, typically served over rice or noodles.

Is this dish authentic Chinese cuisine?

Chop suey is a Chinese-American creation, inspired by Chinese cooking but adapted for American palates.

Can I make it vegetarian?

Yes, simply replace the chicken with tofu or extra vegetables.

What’s the difference between chop suey and chow mein?

Chop suey is usually served over rice, while chow mein is made with stir-fried noodles.

Do I have to use oyster sauce?

No, it adds richness but can be omitted or replaced with hoisin sauce or extra soy sauce.

Can I use pre-cooked chicken?

Yes, just add it toward the end to warm through without overcooking.

How do I keep the vegetables crisp?

Stir-fry quickly over high heat and avoid overcooking. Add bean sprouts at the very end.

Is cornstarch necessary for the sauce?

Cornstarch thickens the sauce. You can substitute with arrowroot powder or leave it out for a thinner sauce.

Can I use frozen vegetables?

Yes, but thaw and drain them well before stir-frying to avoid excess moisture.

What sides go well with chop suey?

Steamed rice, fried rice, or lo mein noodles are traditional pairings.

Conclusion

Chicken Chop Suey is a quick, healthy, and delicious stir-fry that brings bold flavor and crisp veggies to your dinner table in just 30 minutes. It’s perfect for busy nights and easy to customize with your favorite ingredients. Skip the takeout and make this satisfying homemade version that’s fresh, flavorful, and family-friendly.

Chicken Chop Suey

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Chicken Chop Suey is a fast and flavorful Chinese-American stir-fry made with tender chicken, crisp vegetables, and a savory sauce. Served over rice or noodles, it’s a healthier, customizable takeout favorite made at home in just 30 minutes.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Chinese-American
• Diet: Low Fat

Ingredients

• 1 lb boneless, skinless chicken breast or thighs, thinly sliced
• 2 tbsp olive oil or vegetable oil
• 1 small onion, sliced
• 2 celery stalks, chopped
• 1 bell pepper, sliced
• 2 cups cabbage, shredded
• 1 carrot, julienned or thinly sliced
• 1 cup bean sprouts
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated or minced
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce (optional)
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 2 tbsp water
• Salt and pepper to taste
• Cooked rice or noodles, for serving

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Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce (if using), chicken broth, cornstarch, and water. Set aside.
2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
3. Add sliced chicken, season with salt and pepper, and stir-fry for 4–5 minutes until cooked through. Remove and set aside.
4. Add remaining oil to the pan. Stir-fry onion, celery, bell pepper, cabbage, and carrots for 3–4 minutes until just tender-crisp.
5. Add garlic and ginger; cook for 30 seconds until fragrant.
6. Return chicken to the pan and pour in the sauce.
7. Stir everything together and cook for 2–3 minutes until the sauce thickens and coats the ingredients.
8. Add bean sprouts, toss to combine, and heat through.
9. Serve hot over cooked rice or noodles.

Notes

• Stir-fry over high heat to keep vegetables crisp.
• Oyster sauce adds richness but is optional.
• Add chili flakes or sriracha for a spicy version.
• Use tamari instead of soy sauce to make it gluten-free.
• Use tofu, shrimp, or beef as alternative proteins.

Nutrition

• Serving Size: 1.5 cups (without rice)
• Calories: 280
• Sugar: 5g
• Sodium: 720mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 75mg