Chop Suey (Chicken Stir Fry) Recipe
If you’ve ever craved a vibrant, saucy stir fry loaded with tender chicken, crisp veggies, and that irresistible takeout energy, Chop Suey (Chicken Stir Fry) is your new go-to comfort dish. This recipe brings together silky slices of chicken breast, a rainbow of vegetables, and a savory-sweet sauce for a meal that’s as nourishing as it is delicious. It hits every requirement of a weeknight win: quick to make, packed with color and crunch, and infinitely customizable. When you need something truly satisfying yet healthy, this classic Chinese-American favorite absolutely fits the bill!
Ingredients You’ll Need
The beauty of Chop Suey (Chicken Stir Fry) lies in its simplicity—just a handful of staples come together for maximum flavor and texture. Each ingredient has a starring role, from adding a savory punch to providing that signature crunch.
- Chicken breast: Lean, tender, and perfect for soaking up all those gorgeous stir fry flavors.
- Soy sauce: This gives the chicken that deep umami base and acts as part of your delicious sauce.
- Cornstarch: Helps seal in the chicken’s juices and makes your sauce irresistibly silky.
- Vegetable oil: Essential for high-heat cooking, giving everything a light, non-greasy sheen.
- Onion: Adds natural sweetness and a subtle bite to the mix.
- Garlic: Brings warmth and a little zing—fresh is best for maximum aroma.
- Celery: Offers a signature snap and freshness you expect from classic chop suey.
- Carrots: Their natural sweetness and pop of color make every bite more appealing.
- Cabbage: Softens just enough to absorb the sauce while keeping the dish light.
- Bean sprouts: Add that crave-worthy crunch and a touch of earthiness.
- Red bell pepper: For vivid color and a subtle sweetness that balances savory notes.
- Chicken broth: Deepens the sauce without making it heavy.
- Oyster sauce: A little goes a long way—think umami bomb with a whisper of sweetness.
- Sesame oil: Just a teaspoon brings out a nutty, aromatic finish that lifts the whole dish.
- Salt and pepper: Season to taste and bring all the flavors together.
- Cooked rice: The essential sidekick, perfect for soaking up every drop of sauce and texture.
How to Make Chop Suey (Chicken Stir Fry)
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken breast in a bowl with the soy sauce and cornstarch. This step is quick but crucial: the soy sauce seasons the meat from within, while the cornstarch locks in moisture and helps create that velvety chicken texture you get at your favorite Chinese spot. Give it at least 10 minutes; this little pause makes a world of difference.
Step 2: Sear the Chicken
Heat up one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Slide in your marinated chicken and stir-fry for about three to four minutes. You don’t want to overcook it—just enough so it’s no longer pink and looks juicy. Scoop it out onto a plate and keep it close by for the next round.
Step 3: Stir Fry the Vegetables
Add the remaining tablespoon of oil to your now-empty pan. In go the onions and garlic first; a quick minute is all they need to turn fragrant. Next, pile in the celery, carrots, cabbage, and red bell pepper. Stir-fry everything together for three to four minutes. You want the veggies just starting to soften but still holding onto their crispness—think lively, not soggy!
Step 4: Bring Everything Together
Return the cooked chicken to your pan, then add the bean sprouts for that signature crunch. Pour in the chicken broth, oyster sauce, and finally, the sesame oil. Stir well to combine, and let everything cook for another two to three minutes. Watch as the sauce thickens slightly and the flavors meld. Give it a taste, then adjust with salt and pepper as needed.
Step 5: Serve While Hot
Spoon your gorgeous Chop Suey (Chicken Stir Fry) over fluffy bowls of steaming rice. The savory sauce seeps into every grain, and a riot of colors beckons with each serving. Serve right away for the freshest textures!
How to Serve Chop Suey (Chicken Stir Fry)
Garnishes
To take your Chop Suey (Chicken Stir Fry) to new heights, finish with a sprinkle of sliced green onions or a handful of toasted sesame seeds. A touch of fresh cilantro or a drizzle more of sesame oil adds another layer of fragrance and color. Don’t forget a crack of black pepper if you like a bit more bite.
Side Dishes
This stir fry already shines alongside steamed jasmine rice or brown rice, but you can also serve it with silky egg noodles, fried rice, or even a simple cucumber salad for bursts of refreshment. Try a side of crispy spring rolls or pan-fried dumplings to round out a classic Chinese-inspired meal.
Creative Ways to Present
For a fun, modern twist, serve Chop Suey (Chicken Stir Fry) in individual rice bowls, takeout-style boxes, or even lettuce cups for a fresh and hand-held spin. If you’re making this for a party, arrange it on a big platter so everyone can help themselves, buffet-style—guaranteed crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Leftover Chop Suey (Chicken Stir Fry) keeps well in an airtight container in the refrigerator for up to three days. The sauce continues to marinate and the veggies maintain a pleasantly crisp-tender bite, making it perfect for next-day lunches.
Freezing
While fresh is always best, you can freeze Chop Suey (Chicken Stir Fry) if needed. Transfer cooled portions to freezer-safe containers and freeze for two to three months. The veggies may soften some after thawing, but the flavors will still be delicious.
Reheating
To reheat, place leftovers in a skillet over medium heat with a splash of water or chicken broth, stirring occasionally until heated through. Avoid the microwave if possible, as stovetop reheating helps maintain that signature stir fry texture.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Chop Suey (Chicken Stir Fry) works beautifully with sliced pork, shrimp, beef, or even cubes of tofu. Just adjust the cooking time as needed so your protein stays tender and juicy.
What vegetables can I swap or add?
Feel free to get creative—snow peas, baby corn, mushrooms, water chestnuts, and even broccoli fit right in. Use up whatever fresh veggies are on hand for a dish that’s never quite the same twice!
How can I make this dish gluten-free?
Switch out the soy sauce for a gluten-free tamari and ensure your oyster sauce is gluten-free as well. All other ingredients in Chop Suey (Chicken Stir Fry) are naturally gluten-free, so it’s an easy swap.
Is this recipe spicy?
Chop Suey (Chicken Stir Fry) isn’t traditionally spicy, but you can easily spice it up with sliced chilies, a drizzle of chili oil, or a dash of Sriracha if you like some heat.
Can I prepare this ahead for meal prep?
Yes! You can chop all your veggies and marinate the chicken in advance. When it’s time to eat, the whole dish comes together in about 15 minutes, making it ideal for efficient meal prep or busy nights.
Final Thoughts
There’s something inherently cheerful about a big wok of Chop Suey (Chicken Stir Fry) steaming away on the stove, promising comfort, color, and a little adventure in every bite. It’s truly a dish worth sharing and savoring. Give this recipe a try—you’ll soon see why it’s a perennial favorite in so many kitchens!
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Chop Suey (Chicken Stir Fry) Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and colorful Chicken Stir Fry, also known as Chop Suey, made with tender chicken and a variety of fresh vegetables in a savory sauce. This easy-to-make Chinese-American dish is perfect for a quick and delicious weeknight dinner.
Ingredients
Marinated Chicken:
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir Fry:
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 cup chopped cabbage
- 1 cup bean sprouts
- 1/2 red bell pepper, sliced
- 1/2 cup chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Marinate the Chicken: In a bowl, toss the chicken slices with soy sauce and cornstarch. Let it marinate for 10 minutes.
- Stir Fry: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until just cooked through. Remove the chicken from the pan and set aside. Add the remaining tablespoon of oil to the skillet. Stir-fry the onion and garlic for 1 minute, then add the celery, carrots, cabbage, and bell pepper. Cook for 3–4 minutes until the vegetables are slightly tender but still crisp. Return the chicken to the pan, add bean sprouts, chicken broth, oyster sauce, and sesame oil. Stir well and cook for another 2–3 minutes until everything is heated through and the sauce thickens slightly. Adjust seasoning with salt and pepper. Serve hot over cooked rice.
Notes
- You can substitute chicken with pork, shrimp, or tofu.
- Add water chestnuts or bamboo shoots for extra crunch.
- For a low-carb version, serve over cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 550mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
