Chicken Chop Suey Recipe – Easy Chinese-Style Stir-Fry

Vegetables

For this version, use:

• Cabbage
• Carrot
• Bean sprouts
• Bell pepper
• Onion
• Mushrooms
• Celery
• Garlic
• Fresh ginger
• Green onions

You do not need every vegetable listed. Chop suey is particularly suitable for using a combination of fresh vegetables already available in your kitchen.

Chop Suey Sauce Ingredients

For a balanced savory sauce, combine:

• Light soy sauce
• Oyster sauce
• Sesame oil
• Chicken broth or water
• Cornstarch
• A small amount of sugar
• Black or white pepper
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  How to Make Chicken Chop Suey

  Step 1. Prepare the Chicken

  Slice the chicken into thin strips or small pieces. Season lightly with soy sauce, pepper, and a small amount of cornstarch.

  Allow it to sit for about 10 to 15 minutes while you prepare the vegetables and sauce.

  Step 2. Prepare the Vegetables

  Wash and cut all vegetables before turning on the stove. Stir-frying moves quickly, so having everything ready prevents the chicken or garlic from overcooking.

  Keep harder vegetables such as carrots and celery separate from softer ingredients such as bean sprouts and leafy greens.

  Step 3. Make the Chop Suey Sauce

  Whisk the soy sauce, oyster sauce, sesame oil, broth or water, sugar, pepper, and cornstarch together in a small bowl.

  Mix the cornstarch thoroughly so there are no lumps. Keep the sauce nearby because it will be added toward the end of cooking.

  Step 4. Stir-Fry the Chicken

  Heat a wok or large skillet over medium-high to high heat. Add a small amount of cooking oil, then add the chicken in a single layer.

  Stir-fry until the chicken is browned on the outside and cooked through. For food safety, poultry should reach an internal temperature of 165°F (73.9°C) when measured with a food thermometer.

  Remove the chicken temporarily if necessary. This helps prevent overcooking while the vegetables cook.

  Step 5. Add the Vegetables

  Add garlic and ginger to the hot pan and stir briefly until fragrant. Add onions, carrots, celery, and other firm vegetables first.

  Stir-fry for a few minutes, then add cabbage, mushrooms, bell peppers, and finally bean sprouts or leafy vegetables.

  The goal is crisp-tender vegetables, not completely soft vegetables.

  Step 6. Add and Thicken the Sauce

  Return the cooked chicken to the wok. Give the sauce another stir because cornstarch can settle at the bottom.

  Pour the sauce into the wok and toss everything together. Let it simmer briefly until the sauce becomes glossy and thick enough to coat the chicken and vegetables.

  Do not cook the sauce for much longer than necessary. Overcooking can make the vegetables soft and the chicken less tender.

  Step 7. Finish and Serve

  Turn off the heat and garnish with sliced green onions. A small drizzle of sesame oil can add extra aroma.

  Serve the chicken chop suey immediately with steamed white rice, brown rice, fried rice, or noodles.

   

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  How to Make the Best Chicken Chop Suey

  The biggest difference between an average stir-fry and a great one is preparation and heat management.

  Cut everything before cooking. Use a sufficiently large wok or skillet, and avoid adding too many ingredients at once. Overcrowding lowers the pan temperature and can cause vegetables to steam rather than stir-fry.

  Keep the chicken pieces relatively uniform in size. Cook the chicken until done, but avoid unnecessarily prolonged cooking.

  Another important technique is adding vegetables according to their cooking time. Firm carrots and celery need more time than bean sprouts or leafy vegetables.

  Finally, always stir the cornstarch sauce immediately before adding it. This ensures the thickening agent is evenly distributed.

  What to Serve With Chicken Chop Suey

  Chicken chop suey is filling on its own, but it pairs particularly well with:

  • Steamed jasmine rice
  • Brown rice
  • Fried rice
  • Chow mein-style noodles
  • Steamed dumplings
  • Spring rolls
  • Simple cucumber salad
  • Steamed Asian greens

  For a lighter meal, serve the chop suey on its own or with a small portion of rice. For a more substantial dinner, combine it with noodles or steamed rice.

  Ingredient Substitutions for U.S. and UAE Grocery Stores

  You don’t need to visit a specialty Asian market to make chicken chop suey. Most of the ingredients can be found in large supermarkets, and several easy substitutions work when a specific ingredient isn’t available.

  Original Ingredient	Easy Substitute	U.S. Grocery Option	UAE Grocery Option
  Oyster sauce	Hoisin sauce + a little soy sauce	Hoisin sauce, mushroom sauce	Hoisin sauce, vegetarian mushroom sauce
  Light soy sauce	Regular soy sauce	Kikkoman or other regular soy sauce	Regular soy sauce available in major supermarkets
  Tamari	Regular soy sauce	Use regular soy sauce unless gluten-free is required	Use regular soy sauce unless gluten-free is required
  Bean sprouts	Shredded cabbage	Bagged coleslaw mix	Fresh cabbage or packaged coleslaw mix
  Chinese cabbage	Green cabbage	Standard green cabbage	White/green cabbage
  Bok choy	Celery or cabbage	Celery, napa cabbage	Pak choi, celery or cabbage
  Snow peas	Green beans	Fresh or frozen green beans	Fresh or frozen green beans
  Fresh ginger	Ground ginger	Ground ginger from spice aisle	Ground ginger from spice aisle
  Fresh garlic	Jarred minced garlic	Pre-minced garlic	Pre-minced garlic
  Sesame oil	Neutral cooking oil + sesame seeds	Canola or vegetable oil	Sunflower, canola or vegetable oil
  Cornstarch	Arrowroot powder	Arrowroot or potato starch	Potato starch or arrowroot powder
  Fresh mushrooms	Canned mushrooms	Button or canned mushrooms	Button, canned or frozen mushrooms
  Chicken breast	Boneless chicken thighs	Boneless skinless thighs	Boneless skinless thighs

  How to Store Chicken Chop Suey

  Allow leftovers to cool promptly and refrigerate them in a covered container.

  For best food-safety practice, cooked poultry leftovers should be refrigerated at 40°F (4.4°C) or below, and USDA guidance indicates cooked poultry can generally be refrigerated for up to four days.

  How to Reheat Chicken Chop Suey

  Reheat leftovers in a skillet over medium heat, adding a small splash of water if the sauce has thickened.

  You can also use a microwave, stirring halfway through heating. Reheated poultry should reach 165°F (73.9°C) for food safety.

  Tip: Bean sprouts and other high-water vegetables can lose their crisp texture after freezing. If you’re making chicken chop suey specifically for the freezer, slightly undercook the vegetables so they retain better texture when reheated.

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  Frequently Asked Questions About Chicken Chop Suey

  What Is Chicken Chop Suey Made Of?

  Chicken chop suey is made with sliced chicken, mixed vegetables, and a savory sauce commonly based on soy sauce and other Asian seasonings. Cabbage, carrots, bean sprouts, celery, mushrooms, and bell peppers are popular choices.

  What Vegetables Go in Chicken Chop Suey?

  Cabbage, carrots, bean sprouts, celery, onions, mushrooms, and bell peppers are excellent choices. You can also use bok choy, snow peas, water chestnuts, or other quick-cooking vegetables.

  Is Chicken Chop Suey Healthy?

  It can be part of a balanced meal, particularly when prepared with plenty of vegetables and a reasonable amount of oil and sauce. The nutritional profile depends on the ingredients, portion size, and what you serve alongside it.

  Can I Use Frozen Vegetables?

  Yes. Frozen vegetables can be convenient, but avoid adding excessive amounts at once because they can release water and reduce the pan temperature. Cook them until hot and crisp-tender.

  Final Thoughts on Chicken Chop Suey Recipes

  This easy chicken chop suey recipe is a flexible way to turn simple chicken and vegetables into a flavorful homemade meal. The key is to prepare all the ingredients before cooking, use a hot wok or skillet, cook the chicken properly, keep the vegetables crisp-tender, and add the thickened sauce near the end.

  Once you understand the basic method, you can easily create your own variations with different vegetables, noodles, sauces, and levels of spice. Whether you’re preparing a quick weeknight dinner, using leftover vegetables, or making meals ahead of time, chicken chop suey is a practical and adaptable addition to your Asian-inspired recipe collection.