Lately, one recipe on my repeat list has been Chinese Chicken Chop Suey. This recipe is easy to make, calls for one pan, and is great for fridge clearance days because you can toss whatever you want.
It takes only 10 minutes to cook, so I have been making it a lot, and after sharing the recipe, you will, too. If you are a fan of quick and easy dinner and lunch recipes, then you are at the right place.
I love cooking Chinese food at home, but some of it requires way too much effort, which feels burdensome. But not with this Chicken Chop Suey recipe. This dish only calls for quick sautéing and a little bit of sauce, and your meal is ready in no time.
This dish also makes for great leftovers and can be enjoyed with a simple bowl of rice. I like to call this dish boujee on a budget because the wonderful assortment of colours from this dish hides the fact that it is so simple to make.
Since I promised you this would be simple, I will stick to that and skip any marination process, unlike other Chicken Chop Suey recipes. So, let’s get straight into the recipe, but first, gather these two pieces of equipment.
Equipment Required
- Pan: I am using a wide stir-fry pan to make this recipe.
- Spatula: I use a spatula to mix and twirl the ingredients well.
- Measuring Cups and Spoons: To be precise with the ingredients, I have my measuring cups and spoons with me.
- Bowls: I am using medium-sized bowls for this recipe to properly mix the ingredients.
Chicken Chop Suey Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 4 people. You can change the quantities to make more or fewer portions as required.
Sauce
- ¾ Cup Low Sodium Chicken Broth
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Mirin or Rice Wine: Don’t have this? Go with sake or dry white wine instead.
- ½ Teaspoon Sesame Oil: You can replace it with peanut oil if you don’t have sesame oil.
- 1 Tablespoon Cornstarch: You can also use xanthan gum if you don’t have cornstarch.
For The Rest Of The Dish
- 1 Pound Boneless Skinless Chicken Breast Cut into Thin Bite-Size Pieces: If you don’t find chicken breast, go with chicken thighs.
- 1 Tablespoon Cornstarch
- 2 Tablespoons Vegetable Oil: You can also use canola oil instead of this.
- 1 Onion Cut In Half Moon Slices
- 2 Ribs Celery Chopped
- 2 Carrots Chopped
- 8 Ounces Mushrooms Sliced
- 2 Cups Snow Peas 6 Ounces: I prefer using snow peas, but you can also use snap peas; the latter is a bit thicker in consistency.
- 2 Cloves Garlic Minced
Preparation & Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 Minutes | 20 Minutes | 35 Minutes |
How To Make Chicken Chop Suey At Home
Step 1
Start by coating the chicken pieces with the flour. Coat it well and let it rest for half an hour.
Step 2
Now add low-sodium chicken broth, along with low-sodium soy sauce and mirin (or soy sauce).
Step 3
Once done, add the cornstarch and sesame oil.
Step 4
Now, add oil to a pan and heat it well. Once it is heated through, add onions, carrots, and garlic.
Step 5
Sauté them well, then add celery.
Step 6
Once everything is nicely fried, put it on a plate and set it aside. To the same pan, add the chicken pieces and fry until golden brown on both sides.
Step 7
Finally, put the chicken pieces aside. Add the broth mixture to the pan along with the sauteed veggies. Mix them well, add your chicken pieces, and give it a nice toss. Let it cook well and serve it hot.
Expert Tips That I Recommend
- To ensure the chicken cooks evenly, I cut it into even-sized pieces. A combination of large and small chicken pieces can result in some pieces being undercooked while others become overcooked.
- Also, I avoid adding too many chicken pieces to the pan simultaneously. Let the chicken have some space so that all of them get cooked properly.
- The fundamental rule of stir-frying is to be quick. If you are slow and unorganized, most of your ingredients will burn, or the flavor will be compromised. Make sure you have all your ingredients nearby, so you do not faff about during cooking.
- Since chicken and vegetables cook at different times, it is best to cook them separately, then combine them before adding them to the sauce.
- Most people make the mistake of using butter to make chicken chop suey richer, but that is a big no-no.
- Always rely on high-smoke-point oils, or the dish’s flavor will either vanish or fail to develop.
- I highly suggest using a wok instead of a pan for the best results if you can.
- I also like to chill vegetables for 10-15 minutes before stir-frying to enhance their crunchy texture.
FAQs About Chicken Chop Suey
Nutritional Information Per Serving
I will always be a die-hard fan of Chicken Chop Suey because it is tasty and healthy. Low in calories, this recipe can be enjoyed quite often while still maintaining a balanced diet.
If you want a detailed idea, then take a look at the nutrition chart on Chicken Chop Suey below:
| Calories | 291 kcal |
| Carbohydrates | 17 g |
| Protein | 30 g |
| Fat | 11 g |
| Saturated Fat | 2 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 3 g |
| Trans Fat | 0.1 g |
| Cholesterol | 73 mg |
| Sodium | 621 mg |
| Potassium | 981 mg |
| Fiber | 4 g |
| Sugar | 6 g |
| Vitamin A | 5752 IU |
| Vitamin C | 37 mg |
| Calcium | 62 mg |
| Iron | 2 mg |
What’s even better about this recipe is that it is completely dairy-free, gluten-free, nut-free, and soy-free. Hence, people following those diets can eat this dish without any restrictions.
People who follow vegan, vegetarian, and keto diets can also have this dish, but they need to make certain adjustments first.
Recipe Variation For Different Diets
- Gluten-Free: To make this dish gluten-free, I avoid using cornstarch and instead use almond flour or coconut flour.
- Keto: I use avocado oil and almond flour in this recipe for my friends who follow a keto diet. I also replace bell peppers with broccoli and season everything with kosher salt to keep carbohydrates in check.
Storing And Reheating This Recipe
Storing
- Countertop: Since the Chicken Chop Suey recipe contains meat, I do not like to keep it on the countertop for more than an hour. After that, it goes straight to the fridge for further storage.
- Refrigeration: To extend the shelf life of my Chicken chop suey, I like to refrigerate it for 3-5 days. But before that, it is essential to let it cool completely, then transfer it to airtight bags and store it safely.
- Freezing: If you have Chicken Chop Suey in large amounts, you can also freeze it. To do this, I transfer the leftovers to a freezer-friendly bag so they can be stored for about 2 months.
Reheating
- Skillet: I find it best to reheat Chicken Chop Suey in a skillet because it helps preserve the dish’s crispiness. I add a generous amount of oil to a pan and let it heat, then add the leftovers and give them a quick stir until heated through.
- Microwave: If you are looking for a quick way to reheat your Chicken Chop Suey, use a microwave. Start by transferring the leftovers to a microwave-friendly dish and covering it with a towel. Then heat it for a minute, then stir to see if you need to heat it further. If yes, then heat it with a 30-second burst until it is warm enough.
- Oven: When I make Chicken Chop Suey in large quantities for a party, I transfer it to a large baking dish and cover it with aluminium foil. Then I let it heat for 15 minutes at 350 degrees F, or until it is heated through.
- Air Fryer: You can also use your handy air fryer to heat up leftover Chicken Chop Suey. For this, use aluminium foil and shape it into a bowl on the air fryer rack. Then add your stir-fry and cook for 5 minutes at 350 degrees F.
What To Serve With This Recipe
Once your Chicken Shop Suey is ready, you can enhance it with some steamed Coconut or Jasmine rice. For a more satisfying base, you can also go with Fried Rice, which is my all-time favourite.
If you are looking for snack options, then you can also have this dish with Egg Rolls. Having this recipe with Garlic Noodles is also a very popular choice you shouldn’t miss.
On the broader spectrum, if you want to enjoy this dish with some veggies, have it with Bok Choy or Green Beans.
Printable Version
Chicken Chop Suey Recipe
Ingredients
For Sauce
- ¾ Cup Low Sodium Chicken Broth
- 3 Tablespoons Low Sodium Soy Sauce
- 2 Tablespoons Mirin Or Rice Wine
- ½ Teaspoon Sesame Oil
- 1 Tablespoon Cornstarch
For The Rest Of The Dish
- 1 Pound Boneless Skinless Chicken Breast Cut In Thin Bite Size Pieces
- 1 Tablespoon Cornstarch
- 2 Tablespoons Vegetable Oil
- 1 Onion Cut In Half Moon Slices
- 2 Ribs Celery Chopped
- 2 Carrots Chopped
- 8 Ounces Mushrooms Sliced
- 2 Cups Snow Peas 6 Ounces
- 2 Cloves Garlic Minced
Equipment
- Pan
- Spatula
Instructions
- Start by coating the chicken pieces with the flour. Coat it well and let it rest for half an hour.
- Now add low-sodium chicken broth, along with low-sodium soy sauce and mirin (or soy sauce).
- Once done, add the cornstarch and sesame oil.
- Now, add oil to a pan and heat it well. Once it is heated through, add onions, carrots, and garlic.
- Saute them well and add celery to it.
- Once everything is nicely fried, put it on a plate and set it aside. To the same pan, add the chicken pieces and fry until golden brown on both sides.
- Finally, put the chicken pieces aside. Add the broth mixture to the pan along with the sauteed veggies. Mix them well, add your chicken pieces, and give it a nice toss. Let it cook well and serve it hot.
Notes
- To ensure the chicken cooks evenly, I cut it into even-sized pieces. A combination of large and small chicken pieces can result in some pieces being undercooked while others become overcooked.
- Also, I avoid adding too many chicken pieces to the pan simultaneously. Let the chicken have some space so that all of them get cooked properly.
- The fundamental rule of stir-frying is to be quick. If you are slow and unorganized, most of your ingredients will burn, or the flavor will be compromised. Make sure you have all your ingredients nearby, so you do not faff about during cooking.
- Since chicken and vegetables cook at different times, it is best to cook them separately, then combine them before adding them to the sauce.
- Most people make the mistake of using butter to make chicken chop suey richer, but that is a big no-no.
- Always rely on high-smoke-point oils, or the dish’s flavor will either vanish or fail to develop.
- I highly suggest using a wok instead of a pan for the best results if you can.Â
- I also like to chill vegetables for 10-15 minutes before stir-frying to enhance their crunchy texture.Â
- Â
Nutrition
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Conclusion
Chicken Chop Suey is one of those recipes that can never be messed up. If you are a beginner cook, you simply need to sauté the ingredients, and an amazing, flavourful dish is ready.
Whenever I am on the hunt for a quick but filling meal, I always rely on this recipe. This dish is easily customizable, and you can add more or less of whatever you want. There is no reason not to try this recipe, so give it a try and let me know in the comments how it turned out.
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