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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.

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

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

Find it online: https://thefamilycooking.com/chicken-chop-suey/