Chop Suey

I first tasted a simple chicken chop suey at a neighborhood diner and was surprised by how quickly it came together and how satisfying it felt — bright vegetables, tender chicken, and a glossy savory sauce. This homemade version keeps that weeknight ease while letting you control the produce, seasoning, and texture so it’s exactly how your family likes it.

Why You’ll Love This Dish

Chop suey is a fast, flexible stir-fry built for busy nights and picky eaters. It’s ready in about 20–30 minutes, stretches a pound of chicken into multiple servings, and uses common pantry staples. The contrast of crisp-tender vegetables with succulent chicken and a light, glossy sauce makes it both comforting and fresh.

“Fast, fresh, and everyone asked for seconds. I always double the veggies — it reheats perfectly for lunches.” — a happy home cook

The Cooking Process Explained

This recipe is straightforward: you heat oil, aromatics go in first, then the chicken to brown. Toss in mixed vegetables to cook quickly so they stay bright. Add soy and oyster sauces for umami, finish with a cornstarch slurry to thicken, then season and serve over rice. Expect a quick high-heat sauté with fast transitions — prep everything before you start.

What You’ll Need

1 pound boneless chicken, sliced, 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots), 1 onion, sliced, 2 cloves garlic, minced, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon cornstarch mixed with 2 tablespoons water, 2 tablespoons vegetable oil, Salt and pepper to taste, Cooked rice, for serving

Notes and swaps:

• For gluten-free, use tamari instead of soy sauce and a gluten-free oyster substitute (or mushroom stir-fry sauce).
• Swap chicken for thinly sliced pork, beef, shrimp, or firm tofu (press and pat dry).
• Use any quick-cooking mixed veg: snap peas, zucchini, baby corn, or cabbage all work.

How to Prepare It

1. Prep first: slice the chicken and onion, mince the garlic, and have the cornstarch slurry mixed.
2. Heat a large skillet or wok over medium-high heat with the vegetable oil.
3. Sauté garlic and onion briefly to release their aroma.
4. Add the sliced chicken and cook until nicely browned and fully cooked.
5. Toss in the mixed vegetables and cook just until they’re tender-crisp.
6. Pour in the soy sauce and oyster sauce and stir to combine.
7. Stir in the cornstarch mixture and cook until the sauce thickens and coats everything.
8. Season with salt and pepper, then serve hot over cooked rice.

Step-by-Step Instructions

1. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Let the pan get hot but not smoking.
2. Add the minced garlic and sliced onion. Stir for 30–60 seconds until fragrant and translucent.
3. Add the sliced chicken in a single layer. Cook without moving for 1–2 minutes, then stir and continue until the chicken is browned and cooked through (about 4–6 minutes total).
4. Add the 2 cups mixed vegetables. Stir-fry 3–4 minutes until veggies are bright and tender-crisp. If using denser vegetables (broccoli), give them an extra minute.
5. Pour in 2 tablespoons soy sauce and 1 tablespoon oyster sauce. Stir to coat the chicken and vegetables evenly.
6. Give the cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons water) a quick stir, then pour it into the pan. Stir constantly until the sauce thickens and becomes glossy.
7. Taste and adjust with salt and pepper as needed. Remove from heat.
8. Serve the chop suey hot over cooked rice.

How to Plate and Pair

Best served over steamed jasmine or long-grain rice so the sauce soaks in. For a lower-carb option, mound the chop suey over cauliflower rice. Garnish with sliced scallions, toasted sesame seeds, or a squeeze of lime for brightness. Serve with simple sides like steamed bao, a cucumber salad, or crunchy scallion pancakes. For drinks, try a light lager, jasmine tea, or a crisp white wine (Sauvignon Blanc).

How to Store and Reheat

• Refrigerate: Cool within two hours and store in an airtight container for 3–4 days.
• Freeze: Freeze in a shallow container for up to 2–3 months. Texture of some vegetables may change after freezing.
• Reheat on stovetop: Best method — add a splash of water or broth to a skillet and reheat over medium until steaming. This revives the sauce and keeps chicken tender.
• Reheat in microwave: Cover loosely, heat in 30–45 second bursts, stirring between intervals to ensure even heating. Add a little water if the dish seems dry.

Pro Chef Tips

• Cut chicken into uniform thin slices for even, fast cooking.
• Use high heat and a roomy pan so ingredients sear rather than steam. Work quickly — overcooking makes vegetables limp.
• Pat chicken dry before cooking to help it brown.
• Add denser vegetables (broccoli, carrots) first, quicker-cooking ones (bell pepper, snap peas) later.
• Mix the cornstarch slurry just before using; cornstarch settles quickly.
• Taste before adding salt — soy and oyster sauces are already salty and savory.

Creative Twists

• Vegetarian: Replace chicken with firm tofu (pan-fry until golden) or tempeh. Use mushroom oyster sauce or extra soy.
• Spicy: Add 1 tsp chili garlic sauce or sliced fresh chiles with the garlic.
• Nutty crunch: Toss in roasted cashews or toasted peanuts at the end.
• Citrus boost: Finish with a teaspoon of rice vinegar or a splash of orange juice for brightness.
• Noodle version: Serve over lo mein or rice noodles instead of rice.

Helpful Answers

Q: Can I use frozen vegetables?
A: Yes. Thaw and drain excess water first or add them straight to the pan but expect slightly softer texture and a bit more liquid. Cook a bit longer to evaporate excess moisture.

Q: Is chop suey authentic Chinese food?
A: Chop suey originated as a Chinese-American stir-fry: quick, flexible, and adapted to local ingredients. Its exact origins are debated, but it’s become a classic in American Chinese cooking.

Q: How can I tell when the chicken is cooked?
A: Cut a piece to check for no pink center or use an instant-read thermometer — 165°F (74°C) is safe for poultry.

Q: Can I make this ahead for meal prep?
A: Yes — store in individual portions. Reheat gently on the stovetop to preserve texture, and pack rice separately if possible.

Conclusion

If you want background on the dish’s history and cultural context, this overview on Chop suey – Wikipedia is a useful starting point. For more variations and resources related to chop suey preparations, check out the community and recipe ideas at Chop Suey: Home.

Chicken Chop Suey

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A quick and satisfying stir-fry featuring tender chicken and crisp vegetables in a glossy, savory sauce.

• Author: tastysavvy_admin
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Chinese-American
• Diet: Gluten-Free, Dairy-Free

Ingredients

Scale 1x2x3x

• 1 pound boneless chicken, sliced
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Cooked rice, for serving

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Instructions

1. Prep first: slice the chicken and onion, mince the garlic, and have the cornstarch slurry mixed.
2. Heat a large skillet or wok over medium-high heat with the vegetable oil.
3. Sauté garlic and onion briefly to release their aroma.
4. Add the sliced chicken and cook until nicely browned and fully cooked.
5. Toss in the mixed vegetables and cook just until they’re tender-crisp.
6. Pour in the soy sauce and oyster sauce and stir to combine.
7. Stir in the cornstarch mixture and cook until the sauce thickens and coats everything.
8. Season with salt and pepper, then serve hot over cooked rice.

Notes

For gluten-free, use tamari instead of soy sauce and a gluten-free oyster substitute. You can also swap chicken for thinly sliced pork, beef, shrimp, or firm tofu.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 60mg