Chicken Chop Suey Recipe tastes savory, slightly sweet, and full of crunchy veggies with tender bites of chicken in every forkful. It works perfectly for busy families or anyone who wants a takeout-style dinner in about 30 minutes without leaving the house. I grew up eating American-style Chinese food, and this version hits all my nostalgia buttons while still staying weeknight-friendly.
Why You Should Try This Chicken Chop Suey Recipe
This Easy Chicken Chop Suey Recipe gives you that classic takeout flavor with simple supermarket ingredients. You control the salt, the veggies, and the oil, so the dish tastes fresher and lighter than most restaurant versions.
You cook everything in one large skillet or wok, so cleanup stays painless. The recipe also uses flexible veggies, which helps you clear out the fridge and still serve something that tastes intentional and delicious.
“Tastes just like my favorite takeout chicken chop suey, but fresher and lighter at home. ★★★★★”
Ingredients You’ll Need
Chicken and Marinade
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 tablespoon soy sauce (use low sodium if you watch salt)
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar or apple cider vinegar
I slice the chicken while it stays slightly firm from the fridge, which helps keep the strips even. The quick marinade keeps the chicken juicy and gives it a head start on flavor.
Vegetables
Use what you have, but this combo tastes closest to classic chicken chop suey.
- 1 cup sliced celery (about 2 ribs)
- 1 cup sliced carrots
- 1 cup sliced mushrooms (white or cremini)
- 1 cup shredded green cabbage or coleslaw mix
- 1 cup bean sprouts (fresh if possible, canned in a pinch, drained well)
- 1 small onion, sliced
- 1 bell pepper, any color, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
Bagged coleslaw mix works great and saves chopping time. If you use canned bean sprouts, rinse and drain them very well so the sauce does not taste watery.
Sauce
- 1 cup low sodium chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin sauce for a sweeter twist)
- 1 tablespoon cornstarch
- 1 teaspoon sugar or honey
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
Whisk the sauce in a bowl before you start cooking so you do not scramble to measure while the veggies cook. I like a mix of soy sauce and oyster sauce for that classic chop suey flavor.
Oil and Garnish
- 2 tablespoons neutral oil (canola, avocado, or vegetable oil)
- 2 green onions, sliced
- Sesame seeds for topping (optional)
Pantry Shortcuts and Substitutions
- Use rotisserie chicken if you want to skip raw chicken; just toss it in at the end to warm through.
- Use frozen stir fry vegetable mix if you do not feel like chopping; cook from frozen and drain any extra liquid.
- Use gluten free tamari instead of soy sauce if you avoid gluten.
- Skip oyster sauce if you do not have it and add an extra teaspoon of soy sauce plus a tiny pinch of sugar.
Equipment
- Large nonstick skillet or wok
- Cutting board and sharp knife
- Small bowl for marinade
- Medium bowl or measuring cup for sauce
- Wooden spoon or spatula
- Tongs
Tips & Tricks
- Slice the chicken thin and across the grain so it cooks fast and stays tender.
- Keep all ingredients prepped before you turn on the stove, since stir fry cooking moves quickly.
- Cook the chicken in a single layer and give it a minute to brown before you stir, so it gets a nice sear.
- Stir the sauce again right before you pour it in, because cornstarch sinks to the bottom.
- Do not overcrowd the pan; if your skillet feels small, cook the chicken in two batches.
- Use high heat so the veggies stay crisp-tender instead of soft and soggy.
- Taste the sauce at the end and adjust with a splash of soy sauce, vinegar, or a pinch of sugar until it hits your favorite balance.
How to Make Chicken Chop Suey
1: Marinate the Chicken
Add sliced chicken, soy sauce, cornstarch, sesame oil, and vinegar to a small bowl. Toss until every piece of chicken looks coated. Let it sit while you prep the vegetables, about 10 to 15 minutes.
2: Mix the Sauce
In a medium bowl or large measuring cup, add chicken broth, soy sauce, oyster sauce, cornstarch, sugar, sesame oil, and rice vinegar. Whisk until the cornstarch dissolves and the sauce looks smooth. Set the bowl near the stove so you can grab it quickly.
3: Prep the Vegetables
Slice celery, carrots, mushrooms, onion, and bell pepper into thin, even pieces. Shred the cabbage if you do not use bagged coleslaw mix. Rinse the bean sprouts and drain them very well.
4: Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium high heat. Add the marinated chicken in a single layer. Let it cook for 2 to 3 minutes without stirring, then flip and cook another 2 to 3 minutes until the chicken looks cooked through and lightly browned. Transfer the chicken to a plate and keep it nearby.
5: Stir Fry the Aromatics
In the same pan, add the remaining 1 tablespoon oil. Add onion, garlic, and ginger. Stir fry for 30 to 60 seconds until the onion softens slightly and the garlic smells fragrant.
6: Add the Hard Veggies
Add celery and carrots to the pan. Stir fry for 2 to 3 minutes until they start to soften but still feel crisp. If the pan looks dry, splash in a tablespoon of broth or water to keep things moving.
7: Add the Softer Veggies
Add mushrooms and bell pepper. Stir fry for another 2 minutes. Add cabbage and bean sprouts and cook 1 to 2 minutes more until the veggies look crisp-tender.
8: Combine Chicken and Sauce
Return the cooked chicken and any juices from the plate to the pan. Give the sauce a quick whisk, then pour it over the chicken and vegetables. Stir everything together and cook for 2 to 3 minutes until the sauce thickens and coats the chicken and veggies.
9: Garnish
Taste and adjust seasoning with a little more soy sauce, vinegar, or sugar if you want. Turn off the heat and sprinkle with sliced green onions and sesame seeds. Serve the Easy Chicken Chop Suey Recipe over steamed rice, fried rice, or cooked noodles.
What to Serve with Chicken Chop Suey
Serve this Easy Chicken Chop Suey Recipe over fluffy white rice, brown rice, or jasmine rice for a classic combo. Noodles like lo mein or simple stir fried spaghetti also work and soak up the sauce nicely. Add a side of steamed broccoli, snap peas, or a simple cucumber salad to round out the meal. For drinks, pair it with iced green tea, sparkling water with lime, or a light lemonade.
Storage Options
- Store leftover chicken chop suey in an airtight container in the fridge for up to 3 to 4 days.
- Freeze portions in freezer-safe containers or bags for up to 2 months, and label with the date so you do not lose track.
- Reheat gently in a skillet over medium heat with a splash of water or broth until hot, which keeps the chicken tender and the sauce smooth.
- Use the microwave for quick lunches, heating in short bursts and stirring between each round so the veggies heat evenly.
Chicken Chop Suey Recipe
Ingredients
Instructions
- In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce (if using), cornstarch, and water until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook, stirring frequently, until no longer pink and lightly browned, about 4 to 5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Add the onion and garlic and stir-fry for about 1 minute until fragrant.
- Add the cabbage, celery, carrots, and mushrooms (if using). Stir-fry for 3 to 4 minutes until the vegetables start to soften but are still crisp-tender.
- Return the cooked chicken to the pan and add the bean sprouts. Stir the sauce mixture and pour it into the pan, tossing everything together to coat evenly.
- Cook for 2 to 3 minutes, stirring, until the sauce thickens and the vegetables are crisp-tender. Season with black pepper and adjust soy sauce to taste if needed.
- Serve the chicken chop suey hot over cooked rice if desired.
Notes
Approximate per serving (4 servings): 285 calories; fat 11 g; saturated fat 2 g; carbohydrates 18 g; fiber 3 g; sugars 6 g; protein 28 g; sodium 820 mg. Values will vary based on specific ingredients, brands, and portion size.