Chop Suey – Chicken Stir Fry

There’s something incredibly comforting about a hot plate of Chop Suey straight from the wok. Crisp-tender vegetables, juicy chicken, and that glossy, savory sauce come together in minutes, making this dish perfect for busy weeknights, relaxed family dinners, or anytime you’re craving classic American-Chinese takeout at home. This chicken Chop Suey recipe is light yet satisfying, veggie-packed, and flexible enough to adapt to whatever you have in your fridge. Simple, fast, and full of flavor, it’s a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

• Ready in under 15 minutes, perfect for quick dinners
• Loaded with fresh vegetables for a balanced, healthy meal
• Classic Chinese restaurant flavors made at home
• Easy to customize with different proteins or veggies
• Light, glossy sauce that coats every bite without being heavy

Ingredients

Optional Tenderised Chicken

• Chicken breast (180g / 6 oz): Lean protein, thinly sliced for quick cooking
• Baking soda (½ tsp, optional): Used for velveting, making the chicken ultra-tender

Chop Suey Sauce

• Cornflour / cornstarch (1 tbsp): Thickens the sauce to a silky consistency
• Light soy sauce (1½ tbsp): Provides savory depth without darkening the sauce
• Oyster sauce (1 tbsp): Adds umami richness and mild sweetness
• Chinese cooking wine or mirin (1 tbsp): Essential for authentic restaurant flavor
• Sesame oil (½ tsp, optional): Adds a subtle nutty aroma
• White or black pepper (dash): Gentle warmth and seasoning
• Water (¾ cup / 185 ml): Forms the base of the sauce

Stir Fry

• Vegetable oil (1½ tbsp): High-heat cooking oil for stir frying
• Garlic cloves (2): Aromatic base for the dish
• Onion (½): Adds sweetness and texture
• Choy sum (5–6 stems): Fresh, slightly bitter greens for balance
• Carrot (1 medium): Crunch and natural sweetness
• Mushrooms (½ cup, sliced): Earthy flavor, shiitake if possible
• Bean sprouts (1 cup): Light, fresh crunch at the end

How to Make Chop Suey – Chicken Stir Fry

Step 1: Velvet the Chicken (Optional)

Place the sliced chicken in a bowl and sprinkle with baking soda. Gently mix using your fingers and set aside for 20 minutes, no longer than 30 minutes. Rinse thoroughly under cold water, then pat dry with paper towels. This step gives you tender, restaurant-style chicken, but it can be skipped if using chicken thighs.

Step 2: Prepare the Sauce

In a bowl, mix the cornflour and soy sauce until smooth and lump-free. Add the oyster sauce, Chinese cooking wine, sesame oil, pepper, and water. Stir well and set aside.

Step 3: Prep the Vegetables

Trim the ends of the choy sum and cut into 7 cm (3-inch) pieces, separating stems from leaves. Peel the carrot, cut into short pieces, then slice thinly. Slice the onion and mushrooms, and keep the bean sprouts ready.

Step 4: Stir Fry

Heat the oil in a wok or large skillet over high heat. Add the garlic and stir quickly, then add the onion. Stir fry for about 1 minute until the onion starts to soften. Add the chicken and cook for 1 minute, just until it turns white on the outside. Add choy sum stems, carrots, and mushrooms, and stir fry for another minute. Finally, add the choy sum leaves, bean sprouts, and the sauce. Stir fry for 1–2 minutes until the sauce thickens to a glossy syrup and the vegetables are tender-crisp.

Step 5: Serve

Serve immediately with steamed rice. For a low-carb option, cauliflower rice works beautifully.

Tips for Success

• Keep the heat high to avoid soggy vegetables
• Prep all ingredients before cooking, as stir frying moves fast
• Slice chicken thinly for quick, even cooking
• Don’t overcook the vegetables; Chop Suey should stay crisp

Equipment Needed

• Wok or large skillet
• Sharp knife
• Cutting board
• Mixing bowls
• Wooden spoon or spatula

Recipe Variations

• Vegetarian Chop Suey: Skip the chicken and add tofu or extra mushrooms
• Spicy Chop Suey: Add chili flakes, chili oil, or fresh sliced chili
• Low-Carb Chop Suey: Serve with cauliflower rice or enjoy on its own
• Seafood Chop Suey: Replace chicken with shrimp or a mix of seafood

Serving Suggestions

• Steamed jasmine or basmati rice
• Cauliflower rice for a lighter option
• Garnish with sliced green onions or a drizzle of sesame oil
• Serve alongside spring rolls or a light soup for a full meal

FAQs

Can I make Chop Suey ahead of time?
It’s best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.

Can I use chicken thighs instead of breast?
Yes, chicken thighs are juicier and don’t need the velveting step.

What can I substitute for Chinese cooking wine?
Dry sherry, mirin, or sake work well. For non-alcoholic, use chicken broth.

Can I add other vegetables?
Absolutely. Cabbage, snow peas, or bell peppers all work well.

Is Chop Suey healthy?
Yes, it’s packed with vegetables and uses a light sauce, making it a balanced meal.

Final Thoughts

This easy Chop Suey – Chicken Stir Fry is proof that homemade Chinese-style food can be quick, healthy, and incredibly satisfying. With crisp vegetables, tender chicken, and a glossy savory sauce, it’s a dish that fits perfectly into everyday cooking while still feeling special. Try it tonight, make it your own, and don’t forget to share your experience in the kitchen. Homemade Chop Suey might just become your new favorite dinner.

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