Chop Suey
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Chop Suey is a staple of Chinese-American cuisine, featuring a hearty mix of juicy chicken and vibrant vegetables, all coated in a rich, flavorful sauce perfect for a quick weeknight dinner.
The Best Chop Suey Recipe
Let’s talk about why this is the best Chop Suey recipe you’ll ever try. Firstly, it’s all about the perfect balance of flavors – the chicken is juicy and tender, and the vegetables are just the right amount of crunchy, all swimming in a sauce that’s rich, yet not overpowering.
But here’s the real kicker: it’s so easy to make! You’re literally just minutes away from a dish that’s not only incredibly satisfying but also packs a nutritious punch. Trust me, one bite, and you’ll be scooping up seconds before you know it!
Pro Tip
Get everything in place before you turn on the stove. Prepping your chicken, chopping the veggies, and mixing the sauces ahead of time is your secret weapon for perfect Chop Suey.
- Chicken Breast: You can also use chicken thighs, just make sure they’re skinless and boneless.
- Egg White: Helps to tenderize the chicken.
- Cornstarch: This coats the chicken, giving it a silky texture once cooked.
- Soy Sauce: For a little salty and umami flavor.
- Vegetable Oil: Any neutral oil, like canola or peanut oil can also be used.
- Garlic: Fresh is best! Use as much or as little as you like.
- Vegetables: I like to use onion, bell peppers and a bunch of mixed veggies like carrots, snow peas, and broccoli. Feel free to sub with your favorite veggies like baby corn, zucchini, green beans or mushrooms.
- Soy Sauce: Opt for a low sodium soy sauce.
- Oyster Sauce: I love adding oyster sauce for that deep, savory flavor. You can substitute with some hoisin sauce, though it’s a bit sweeter.
- Sugar: Just a touch balances the flavors. You can substitute with honey or brown sugar.
- Salt and Pepper: Adjust to taste, careful with the taste because the soy sauce itself can be pretty salty.
- Chicken Broth (low sodium): You can substitute with a vegetable broth if you wish.
- Cornstarch and Water Mixture: To thicken our sauce.
In a medium bowl, add the egg white, cornstarch, soy sauce and whisk well. Add the chicken pieces and toss everything together, making sure each piece is nicely coated in the marinade. Let it chill out in the refrigerator for 30 minutes
Next, it’s time to cook the chicken. Heat a tablespoon of vegetable oil in your skillet or wok over medium heat. Add the chicken and stir-fry for 2-3 minutes, just until it turns opaque. You’re not looking to fully cook it here, just to start the process. Then, take it out of the skillet and set it aside.
Now, let’s get those veggies sizzling. In the same skillet, add another splash of vegetable oil and crank up the heat to medium-high. Toss in the garlic and onion first, stirring until the onion gets a bit translucent, about 2 minutes. Then, add your bell pepper and the rest of the veggies. Stir-fry them for 3-4 minutes – you want them to be colorful and crunchy.
Bring the cooked chicken back into the skillet with the veggies. Pour in the soy sauce, oyster sauce, sprinkle in the sugar, and season with salt and pepper. Give everything a good stir to mix those flavors together.
Finally, let’s get that sauce just right. Pour in the chicken broth and let the mixture simmer. Slowly add your cornstarch-water mix, stirring continuously. In about 2 minutes, you’ll see the sauce thicken beautifully.
How To Serve
Chop Suey is such a versatile dish, and I love serving it over a bed of fluffy white rice for that classic combo. But here are a few other dishes to serve with chop suey:
Jasmine Rice
Fresh Spring Rolls
Mandarin Pancakes
Asian Green Beans
Frequently Asked Questions
Can I make Chop Suey ahead of time?
Yes, you can! Chop Suey can be prepared a day in advance. Just store the veggies and chicken separately from the sauce in the fridge. When you’re ready to serve, reheat everything together in a pan until hot. This helps keep the veggies crisp and the chicken tender.
What’s the best way to cut the chicken for this recipe?
For the best results, slice the chicken breast thinly against the grain. This ensures each piece cooks quickly and evenly, and absorbs the marinade better, making it more flavorful and tender.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables are a great time-saver and work well in this recipe. Just remember that they may release more water when cooking, so you might need to adjust the cooking time slightly. No need to thaw them first; you can add them directly to the pan.
Expert Tips
- Flash-Marinate the Chicken: To infuse flavor quickly, make sure your chicken is thinly sliced. The thinner the slices, the more effectively they’ll marinate in a short time.
- High Heat for Stir-Frying: Always cook your veggies on high heat for a short time. This keeps them crisp and vibrant while bringing out their natural flavors.
- Cornstarch for Thickness: Adjust the thickness of your sauce with the cornstarch-water mixture. Add it gradually to reach your desired consistency.
- Balance Your Flavors: Taste as you go and adjust your seasonings. Remember, it’s easier to add more salt, sugar, or soy sauce than to fix an overly seasoned dish.
Storage
To store leftover chop suey, just let it cool down to room temperature, then transfer it to an airtight container and pop it in the fridge, where it’ll keep well for up to 3-4 days. And yes, you can freeze it! In the freezer, it’ll last for about 2-3 months – just thaw and reheat gently when you’re ready to enjoy it again.
Discover More Asian Recipes
- Honey Garlic Chicken Bites
- Char Siu Pork (Chinese BBQ Pork)
- Honey Walnut Shrimp
- Chicken Lo Mein
- Asian Style Slaw
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Chop Suey
Video
Ingredients
For Chicken
- ½ pound chicken breast (boneless and skinless, thinly sliced)
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For Chop Suey
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 medium onion (thinly sliced)
- 1 medium bell pepper (sliced in strips)
- 2 cups mixed vegetables (like carrots, snow peas, broccoli or baby corn, bite sized)
- ¼ cup soy sauce (low sodium)
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- salt and pepper (to taste)
- 1 cup chicken broth (low sodium or no sodium added)
- 2 tablespoons cornstarch (mixed with 4 tablespoons of water)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium bowl, whisk together 1 egg white, 1 tablespoon cornstarch, and 1 tablespoon soy sauce until smooth. Add the thinly sliced chicken breast to the bowl, ensuring each piece is coated. Allow it to marinate in the refrigerator for 30 minutes.
- Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Add the marinated chicken and cook for 2-3 minutes, just until the chicken turns opaque. Remove from heat and set aside.
- In the same skillet or wok, heat an additional tablespoon of vegetable oil over medium-high heat. Add garlic and onion, stir-frying until the onion becomes translucent, about 2 minutes.
- Add the bell pepper and mixed vegetables. Continue stir-frying for 3-4 minutes. Return the cooked chicken to the skillet and mix well.
- Pour in ¼ cup soy sauce and 2 tablespoons oyster sauce. Add 1 teaspoon sugar, and season with salt and pepper to taste. Stir everything to combine.
- Pour in the chicken broth and bring the mixture to a simmer. Gradually add the cornstarch-water mixture, stirring continuously, until the sauce thickens, about 2 minutes.
- Remove from heat and serve with cooked rice.
Notes
- Nutritional information does not include rice.
- Customize the Veggies: Feel free to switch up the vegetables based on what you have on hand or your preferences.
- Thinly Slice Chicken: For the best texture and quick cooking, slice the chicken breast as thinly as possible.
- Stir-Fry Quickly: Keep the ingredients moving in the pan for a crisp-tender texture in your veggies and to prevent the chicken from drying out.
- Adjust Sauce to Taste: Don’t hesitate to tweak the sauce ingredients to suit your taste buds. More soy sauce for saltiness, sugar for sweetness, or water to thin it out.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
