Chicken Chop Suey Recipe brings tender chicken, crisp veggies, and a glossy soy-ginger sauce that tastes savory, lightly sweet, and super satisfying. It suits busy weeknights and takeout fans, and it lands on the table in about 30 minutes. I learned this one while cooking on a very loud wok station that doubled as my cardio.
Why Chicken Chop Suey Recipe Is Worth It
Chicken Chop Suey Recipe gives you takeout flavor with fresh crunch and a cleaner ingredient list. You choose the veggies, control the sodium, and cook everything hot and fast for bright color and snap.
You also get a budget-friendly dinner that stretches a pound of chicken into four hearty servings. Leftovers reheat well, so lunch tomorrow basically cooks itself.
Ingredients You Need
- Chicken
- 1.25 to 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced across the grain
- 1 teaspoon soy sauce (low-sodium; Kikkoman or San-J)
- 1 teaspoon Shaoxing wine or dry sherry (rice vinegar works in a pinch; add 1/2 teaspoon sugar with it)
- 1 teaspoon cornstarch
- Pinch of baking soda for extra tenderness, optional
- Vegetables
- 1 medium yellow onion, sliced
- 2 ribs celery, sliced on a bias
- 1 cup carrots, thinly sliced or matchsticks
- 1 cup cabbage or coleslaw mix, shredded (bagged mix speeds prep)
- 1 cup bean sprouts, rinsed and well dried
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup snow peas or sugar snap peas, trimmed
- 3 scallions, cut into 1-inch pieces
- Aromatics
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated (frozen ginger cubes work)
- Sauce
- 3/4 cup low-sodium chicken broth (Better Than Bouillon works great)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (Lee Kum Kee for solid flavor)
- 1 teaspoon toasted sesame oil
- 1 to 2 teaspoons sugar or honey
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water for slurry
- White pepper to taste
- Oil and seasoning
- 2 tablespoons neutral oil, divided (canola, avocado, or peanut oil)
- Kosher salt and black pepper
- To serve
- Steamed jasmine rice, brown rice, or pan-fried noodles
Equipment: Large wok or 12-inch skillet, tongs, spatula, small bowl for marinade, small bowl for slurry, measuring spoons, cutting board, sharp knife, and a rice cooker or pot for rice.
Quick Tips & substitutions
- Slice chicken thin so it cooks fast and stays juicy.
- Add a tiny pinch of baking soda to the marinade for velvety texture.
- Dry your bean sprouts well so they keep their crunch.
- Stir-fry in batches to avoid crowding and steaming.
- Keep heat medium-high to high for good sear and bright veggies.
- Mix the cornstarch slurry right before you add it so it stays smooth.
- Swap Shaoxing wine with dry sherry, or use rice vinegar plus a touch of sugar.
- Use tamari and a gluten-free oyster sauce for a gluten-free version.
- Substitute coleslaw mix for cabbage, and frozen sliced peppers for fresh in a pinch.
- Use rotisserie chicken and add it at the end to cut the cook time.
How to Make Chicken Chop Suey
Step 1: Marinate the chicken
Toss sliced chicken with soy sauce, Shaoxing wine, cornstarch, and the baking soda if using. Let it sit 10 to 15 minutes while you prep veggies. This quick marinade seasons and protects the meat so it stays tender.
Step 2: Mix the sauce
Whisk broth, soy sauce, oyster sauce, sesame oil, sugar, and white pepper in a small bowl. Stir the cornstarch with cold water in a separate bowl and set near the stove. You will add the slurry at the end to thicken the sauce.
Step 3: Stir-fry the chicken
Heat 1 tablespoon oil in a hot wok over medium-high heat. Add the chicken in a single layer and cook until browned and just cooked through, 3 to 4 minutes, flipping once. Transfer to a plate and keep nearby.
Step 4: Sauté veggies and aromatics
Add the remaining 1 tablespoon oil. Toss in onion, celery, and carrots; cook 2 to 3 minutes until they begin to soften. Add mushrooms and bell pepper; cook 2 minutes. Stir in garlic and ginger; cook 30 seconds until very fragrant.
Step 5: Add greens and sauce
Stir in cabbage, snow peas, and scallions; cook 1 to 2 minutes to keep crisp-tender. Return the chicken and any juices to the wok. Pour in the sauce mixture, bring it to a lively simmer, then drizzle in the cornstarch slurry while stirring. Cook 30 to 60 seconds until the sauce turns glossy and coats everything.
Step 6: Finish with sprouts and serve
Fold in bean sprouts and cook 30 seconds so they stay crunchy. Taste and adjust salt, pepper, or a pinch more sugar if needed. Serve hot over rice or noodles.
Variations
- Spicy chicken chop suey: Add 1 to 2 teaspoons chili-garlic sauce or a sliced red chili with the aromatics.
- Shrimp chop suey: Swap chicken for 1 pound medium shrimp; cook 90 seconds per side in Step 3.
- Tofu version: Use extra-firm tofu, pressed and cubed; dust with cornstarch and pan-sear until golden.
- Low-carb: Serve over cauliflower rice and cut the sugar in the sauce to 1/2 teaspoon.
- Extra veggie: Add bamboo shoots or water chestnuts for crunch.
Ways to Serve
- Steamed jasmine rice or brown rice
- Chow mein or pan-fried noodles
- Cauliflower rice for a lighter bowl
- With egg drop soup or hot and sour soup
- With spring rolls and a quick cucumber salad
Storage
Cool leftovers within 1 hour, then store them in airtight containers for up to 4 days. Reheat in a hot skillet with a splash of water, or use the microwave in short bursts until hot. The sauce thickens in the fridge, so add a bit of broth or water to loosen it. Keep bean sprouts separate if you want max crunch on day two.
Nutrition Information
Per serving, about 4 servings: 320 to 360 calories, 30 to 35 grams protein, 20 to 25 grams carbohydrates, and 10 to 14 grams fat. Sodium varies widely by soy and oyster sauce brands. Fiber lands around 3 to 4 grams, depending on vegetable mix. Use your preferred nutrition calculator for precise numbers based on your brands.
Easy Chicken Chop Suey Recipe
Ingredients
Instructions
- In a bowl, toss the sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch until evenly coated. Set aside while you prepare the vegetables.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry until just cooked through, about 4–5 minutes. Transfer the chicken to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the pan. Stir-fry the onion and garlic for 30–60 seconds until fragrant.
- Add celery, carrots, and mushrooms. Stir-fry for 3–4 minutes until the vegetables start to soften but are still crisp-tender.
- Pour in the chicken broth, oyster sauce, and 1 tablespoon soy sauce. Stir to combine and bring to a simmer.
- Stir the cornstarch and water mixture, then slowly pour it into the simmering sauce while stirring. Cook for 1–2 minutes until the sauce thickens slightly.
- Return the cooked chicken and any accumulated juices to the pan. Add the bean sprouts and black pepper, then toss everything together and cook for another 1–2 minutes until heated through.
- Taste and adjust seasoning if needed. Serve hot over cooked white rice, if desired.
Notes
Approximate per serving (without rice): 260 calories; fat 11 g; saturated fat 2 g; carbohydrates 17 g; fiber 3 g; sugars 6 g; protein 24 g; sodium 820 mg. Values will vary based on specific ingredients, brands, and portion size.