Chop Suey is a satisfying, healthy dish that’s packed with protein and colorful vegetables. It’s quick to cook, highly customizable, and a great way to clean out your fridge. With a simple, flavorful sauce and tender bites of chicken, this stir fry is delicious over rice or noodles, and it tastes just as good the next day.
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
Onion, sliced
Garlic, minced
Carrots, julienned or sliced
Celery, sliced
Bell pepper, sliced
Cabbage or bok choy, shredded
Bean sprouts
Green onions, chopped
Vegetable oil or sesame oil
For the sauce:
Soy sauce
Oyster sauce
Chicken broth or water
Cornstarch
Sugar
Rice vinegar or white vinegar
Ground white pepper or black pepper
Directions
In a small bowl, mix soy sauce, oyster sauce, broth, vinegar, sugar, pepper, and cornstarch. Stir well and set aside.
Heat oil in a large wok or skillet over medium-high heat.
Add sliced chicken and cook until browned and cooked through. Remove and set aside.
In the same pan, add more oil if needed. Stir-fry garlic and onion until fragrant.
Add carrots, celery, and bell pepper. Cook for 2–3 minutes until they begin to soften.
Add cabbage (or bok choy) and continue stir-frying until slightly wilted.
Return the cooked chicken to the pan. Stir in the sauce and toss to coat evenly.
Add bean sprouts and green onions, and stir-fry for another 1–2 minutes until everything is heated through and sauce thickens.
Protein swap: Use shrimp, beef, or tofu instead of chicken.
Low-sodium: Use low-sodium soy sauce and broth.
Spicy version: Add chili paste or crushed red pepper flakes.
Extra veggies: Try mushrooms, snap peas, zucchini, or water chestnuts.
Sauce-free option: Keep it light by skipping the sauce and seasoning with just soy sauce and garlic.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in short intervals, stirring in between. Add a splash of water or broth if the sauce thickens too much.
FAQs
What is chop suey made of?
Chop Suey typically includes meat (like chicken), mixed vegetables, and a soy-based sauce served over rice or noodles.
Is chop suey the same as chow mein?
No, chop suey is a stir fry served with rice or separately cooked noodles, while chow mein is usually stir-fried with the noodles.
Can I make this dish vegetarian?
Yes, just skip the chicken and use tofu or extra vegetables instead. Use vegetable broth in the sauce.
What vegetables are best for chop suey?
A mix of crunchy vegetables like carrots, celery, bell peppers, cabbage, and bean sprouts works great.
How do I keep the vegetables crisp?
Cook the vegetables over high heat for a short time, stirring constantly to avoid overcooking.
Can I make chop suey ahead of time?
Yes, prep all ingredients and sauce in advance, then cook fresh for the best texture.
What kind of chicken should I use?
Chicken breasts or thighs both work well—just slice them thinly for quick, even cooking.
Is the sauce thick or thin?
It’s a light, slightly thickened sauce that coats the ingredients without being too heavy.
Can I freeze chop suey?
It’s best eaten fresh, but you can freeze it. Be aware that the vegetables may become softer when thawed.
What’s the best side for chop suey?
Steamed white rice, jasmine rice, or cooked noodles are all great options.
Conclusion
Chop Suey (Chicken Stir Fry) is a quick, nutritious, and flavorful dish that makes a perfect weeknight dinner. Loaded with tender chicken and crunchy vegetables in a savory sauce, it’s easy to make and even easier to love. Serve it with rice or noodles for a complete, comforting meal that never goes out of style.
Chop Suey is a classic Chinese-American stir fry made with tender chicken, crisp vegetables, and a savory sauce. It’s a fast, healthy, and flavorful dish perfect for busy weeknights, served over rice or noodles.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stir-Fry
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp vegetable or sesame oil
1 small onion, sliced
2 garlic cloves, minced
1 carrot, julienned or thinly sliced
2 celery stalks, sliced
1 bell pepper, sliced
1 cup cabbage or bok choy, shredded
1 cup bean sprouts
2 green onions, chopped
For the sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1/2 cup chicken broth or water
1 tsp cornstarch
1 tsp sugar
1 tsp rice vinegar or white vinegar
1/4 tsp ground white pepper or black pepper
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, vinegar, sugar, pepper, and cornstarch. Set aside.
Heat oil in a large wok or skillet over medium-high heat.
Add sliced chicken and stir-fry until browned and fully cooked. Remove from pan and set aside.
In the same pan, add more oil if needed. Add garlic and onion, stir-fry until fragrant (about 30 seconds).
Add carrots, celery, and bell pepper. Cook for 2–3 minutes, stirring frequently.
Add shredded cabbage or bok choy and stir-fry until slightly wilted.
Return chicken to the pan. Stir in the prepared sauce and toss to coat everything evenly.
Add bean sprouts and green onions. Stir-fry for another 1–2 minutes until heated through and the sauce thickens.
Serve hot over steamed rice or noodles.
Notes
Use shrimp, beef, or tofu instead of chicken for a different protein option.For a spicy kick, add chili paste or crushed red pepper flakes to the sauce.Make it low-sodium by using low-sodium soy sauce and broth.Prep sauce and veggies ahead to save time on busy nights.Don’t overcook the veggies—stir-fry quickly for a crisp texture.
