Chop Suey is a delightful stir-fry dish brimming with colorful vegetables and tender protein. While its origins may be debated, there’s no denying that this combination of fresh ingredients mingled with a savory sauce creates a symphony of flavors in every bite. The way the vibrant colors of broccoli, sweet bell peppers, and crisp bok choy come together not only makes it a feast for the eyes but also a wholesome meal that satisfies hunger and cravings alike.
I first discovered the joy of making chop suey in my early culinary adventures—an inviting aroma wafting through the kitchen while I stirred the sizzling chicken and veggies, the sounds of a lively family dinner filling the air. This Chicken Chop Suey recipe captures that same excitement, making it easy to replicate at home. It’s perfect for busy weeknights or cozy gatherings, proving that wholesome home-cooked meals can be both delicious and simple. Trust me, once you try this, you’ll want to serve it again and again.
Why You’ll Love This Recipe
- Simple & Quick: With just 30 minutes of prep time, you can whip up this vibrant meal in no time, perfect for hectic evenings.
- Irresistible Flavor: The combination of soy sauce, oyster sauce, and ginger creates a flavor profile that’s savory and slightly sweet.
- Eye-Catching Appeal: This dish not only tastes fantastic but also looks stunning with its brilliant colors and textures, making it perfect for entertaining.
- Flexible Serving: Enjoy it as a complete meal, or pair it with rice or noodles for a delightful feast.
- Diet-Friendly Options: Easily adaptable for dietary preferences—swap the chicken for tofu for a delightful vegetarian version.
Ingredients You’ll Need
- 12 ounces chicken breasts: Sliced into thin (¼ inch) strips; this provides a tender protein base.
- 2 tablespoons peanut or vegetable oil: Essential for sautéing; peanut oil adds a slight nutty flavor.
- 1 tablespoon cornstarch: Helps to tenderize and create a velvety texture for the chicken.
- 1 tablespoon soy sauce: Provides the signature salty and umami flavor.
- 1 teaspoon toasted sesame seed oil: Enriches the dish with a distinct, aromatic flavor.
- 1 teaspoon rice wine: Adds depth to the sauce (or substitute with sherry).
- 1 teaspoon baking soda: A unique ingredient to help tenderize the chicken.
- 1/3 cup low sodium chicken broth: Keeps everything moist and flavorful.
- 3 tablespoons reduced sodium soy sauce: For seasoning without the excessive saltiness.
- 2 tablespoons oyster sauce: Adds a rich, savory component.
- 2 tablespoons brown sugar: Balances out the flavors with a hint of sweetness.
- 1 tablespoon additional rice wine: Enhances the overall flavor profile.
- 1-3 teaspoons Asian chili sauce or sriracha: Control the heat level to your liking.
- 1 teaspoon toasted sesame seed oil: Enhances richness and aroma.
- 1/4 teaspoon white pepper: For a subtle kick of spice.
- 1 tablespoon cornstarch: Thickens the sauce.
- 1/2 large white onion: Sliced for sweetness and crunch.
- 2 baby bok choy (about 15 oz.): Adds freshness and texture—separate stems and leaves.
- 2 cups broccoli florets: Provides crunch and nutritional benefits.
- 1 carrot: Thinly sliced; adds color and natural sweetness.
- 1 red bell pepper: Cut into 1” pieces for vibrant color.
- 1 5-oz can (¾ cup) baby corn: For a fun crunch and unique flavor.
- 3-4 garlic cloves: Minced, adding aromatic depth.
- 2 teaspoons minced ginger: Provides warmth and enhances flavor.
- 1 cup mung bean sprouts: Perfect for topping and adds a delightful crunch.
How to Make Chop Suey
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Velvet the Chicken: Combine 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 teaspoon toasted sesame seed oil, 1 teaspoon rice wine, and 1 teaspoon baking soda in a large freezer bag or bowl. Add the sliced chicken, making sure to turn and coat well. Allow marinating at room temperature while you prepare your sauce and veggies, ideally for about 20-30 minutes.
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Prepare the Bok Choy: Separate the bok choy stems and leaves. For any large stems, cut them in half lengthwise. Slice the leaves into thick ribbons to encourage even cooking.
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Make the Sauce: In a medium bowl, whisk together the remaining sauce ingredients: 1/3 cup low sodium chicken broth, 3 tablespoons reduced sodium soy sauce, 2 tablespoons oyster sauce, 2 tablespoons brown sugar, 1 tablespoon rice wine, and 1-3 teaspoons Asian chili sauce or sriracha depending on your heat preference. Set this gloopy delight aside for now.
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Cook the Chicken: Preheat a large, well-seasoned cast iron skillet or nonstick skillet over medium-high heat until lightly smoking. Add 2 tablespoons of peanut or vegetable oil, swirling to coat the pan. Spread the marinated chicken in a single layer and sear each side for about 1-2 minutes until it’s approximately 90% cooked. Transfer the chicken to a plate and set aside.
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Stir Fry Vegetables Part 1: In the same skillet, heat an extra tablespoon of oil over medium-high heat. Toss in the sliced onions, broccoli florets, and bok choy stems, stir-frying for about 1 minute to allow them to soften slightly.
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Stir Fry Vegetables Part 2: Now, add the carrots, bell peppers, and baby corn. Stir-fry for 1-2 minutes. Be careful not to overcook, as they will continue to cook once the sauce is added. Add the minced garlic and ginger, sautéing for another 30 seconds until fragrant.
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Combine Everything: Give the sauce a quick whisk to recombine everything, then pour it over the stir-fried chicken and veggies, including the bok choy leaves and mung bean sprouts. Bring everything to a simmer and let it bubble together for 1-2 minutes until the sauce thickens.
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Serve: Dish out your Chicken Chop Suey, and feel free to garnish with extra chili sauce, chopped green onions, and sesame seeds if desired.
Storing & Reheating
To best preserve your Chicken Chop Suey, let it cool completely, then store it in an airtight container in the refrigerator for up to three days. If you’d like to freeze it for longer-term storage, make sure it is well-sealed and can be kept for up to three months. When you’re ready to enjoy it again, simply reheat it in a skillet over medium heat for about 5-7 minutes. Expect slight changes in texture and flavor, but feel free to refresh it with a splash of soy sauce or a drizzle of sesame oil for extra flair.
Chef’s Helpful Tips
- Avoid Overcooking: Make sure your chicken is just about fully cooked before setting it aside; it will continue cooking when you mix it back in.
- Prep Ingredients Ahead: Chop all your veggies and marinate the chicken beforehand to make the cooking process even quicker during busy nights.
- Add More Veggies: This recipe is versatile; feel free to toss in mushrooms or snap peas based on seasonality.
- Flavor Boost: Can’t get enough flavor? Add a sprinkle of crushed red pepper for an additional spicy kick.
- Make Ahead: The sauce can be prepped a day in advance to deepen its flavors.
Chicken Chop Suey is not just a meal; it’s a canvas for your culinary creativity. Whether you go for the traditional route or make it your own, you’ll find there’s magic in its simplicity.
Recipe FAQs
Can I use tofu instead of chicken?
Absolutely! Tofu is a fantastic protein option for this dish. Use firm tofu, and make sure to press it well to remove excess moisture. Cut it into cubes and cook it similarly to the chicken for delicious crispness.
How do I adjust the heat level?
To manage the spiciness of your chop suey, start with a smaller amount of chili sauce and taste as you cook. You can always add more at the end for a fiery kick.
Can I add different vegetables?
Definitely! Chop Suey is incredibly adaptable. Feel free to experiment with vegetables like snap peas, zucchini, or even green beans. Just remember that cooking time may vary based on the veggies you choose.
How do I know if my chicken is cooked through?
To ensure your chicken is perfectly cooked, look for pieces that are no longer pink in the center and have a firm texture. Using a meat thermometer, it should reach an internal temperature of 165°F (75°C).
This Chicken Chop Suey recipe is a flavorful blend of colors and textures that come together in a hearty meal. I hope it becomes a staple in your kitchen like it has in mine. Enjoy the process, and relish every delectable bite!
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Chop Suey
This Chicken Chop Suey features tender chicken strips combined with vibrant vegetables and a savory sauce. It’s an easy, flavorful option for a quick dinner or healthy meal that will satisfy the whole family!
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 12 ounces chicken breasts, sliced into thin (¼ inch) strips
- 2 tablespoons peanut or vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame seed oil
- 1 teaspoon rice wine
- 1 teaspoon baking soda
- 1/3 cup low sodium chicken broth
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice wine
- 1–3 teaspoons asian chili sauce or sriracha
- 1 teaspoon toasted sesame seed oil
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch
- 1/2 large white onion, sliced
- 2 baby bok choy (about 15 oz.)
- 2 cups broccoli florets (bite size)
- 1 carrot, thinly sliced
- 1 red bell pepper cut into 1” pieces
- 1 5-oz can (¾ cup) baby corn
- 3–4 garlic cloves, minced
- 2 teaspoons minced ginger
- 1 cup mung bean sprouts
Instructions
- Prepare the chicken by whisking the velveting ingredients in a large freezer bag or bowl. Add the chicken strips and toss to coat. Let it marinate at room temperature for 20-30 minutes while you prepare the sauce and vegetables.
- Separate the bok choy leaves and stems, cutting any large stems in half lengthwise and slicing the leaves into ribbons.
- In a medium bowl, whisk together all stir-fry sauce ingredients and set aside.
- Heat a well-seasoned cast iron or nonstick skillet over medium-high heat. Once hot, add 2 tablespoons of oil and swirl to coat. Spread the chicken in a single layer, searing both sides for 1-2 minutes until about 90% cooked. Transfer the chicken to a plate.
- In the same skillet, add one tablespoon of oil and sauté the onions, broccoli, and bok choy stems for 1 minute.
- Next, add the sliced carrots, red bell pepper, and baby corn, stirring for 1-2 minutes without overcooking. Add garlic and ginger, sautéing for an additional 30 seconds.
- Recombine the sauce mixture and add it to the skillet, along with the chicken, bok choy leaves, and bean sprouts. Bring the sauce to a simmer and let it thicken for 1-2 minutes.
- Serve the dish garnished with extra chili sauce, green onions, and sesame seeds as preferred.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For extra flavor, marinate chicken for the full 30 minutes if possible.
Ensure not to overcook the vegetables so they retain their crunch.
Adjust the amount of chili sauce according to your spice preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 80mg
