Chinese Chicken Chop Suey Recipe

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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 chopsuey 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 colors 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.

What's In The Post

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 take the low sodium chicken broth and add low sodium soy sauce sauce and mirin or soy sauce to it.

Step 3

Once done add cornstarch and sesame oil to this.

Step 4

Now add oil to a pan and heat it well. Once it is nicely heated add onions, carrots and garlic to it.

Step 5

Saute them well and add celery to it.

Step 6

After everything is nicely fried, put them on a plate and set it aside. To the same pan, add the chicken pieces and fry them well until they are 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 and 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 that the chicken pieces cook evenly, I cut them into even-sized bites. A combination of large and small chicken pieces can cause some pieces to be undercooked while the others get 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 of your ingredients nearby so that you do not faff through them during cooking time.
Since chicken and vegetables cook at different times, it is best to cook them separately, after which you can combine them before adding them to the sauce.
Most people make the mistake of even using butter to make chicken chopsuey to make the flavour richer but that is a big no-no.
Always rely on high smoke point oils or the dish’s taste will either vanish or not develop at all.
I highly suggest using a wok instead of a pan for 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

What other kinds of protein can you use in Chicken Chop Suey?

Don’t restrict yourself to chicken; you can also make this with sliced pork or pork tenderloin. If not, use turkey breasts or shrimp instead.

Why is your Chicken Chop Suey soggy?

Chicken Chop Suey can become soggy if the vegetables are not dried properly. This will cause them to release steam, making the entire dish soggy instead of crispy. Other reasons can include adding the stock too soon before the chicken is cooked, which again results in a soggy chicken chop suey.

How can you fix watery chicken Chop Suey?

After adding the sauce, the chop suey may look too watery. In that case, put cornstarch and water in a small bowl and give it a nice stir. Add this cornstarch slurry to the pan and let it mix well, which will eventually thicken your chicken chop suey.

Why is your Chicken Chop Suey so hard and tough?

Chicken chop suey calls for quick stir-frying techniques. If you let your chicken cook at high heat for longer periods of time, it can become overcooked, resulting in a hard and tough texture. Be quick with the process and keep stirring to prevent the chicken from getting overcooked.

Why did your Chicken Chop Suey burn?

If your chicken chop suey always turns out burnt, there are several reasons for this. Firstly, your pan might be too hot, and you are using low-point cooking oil, which is not suitable for stir-frying. Another reason can be leaving the ingredients on the pan for too long without stirring them, which also makes them burn.

What can you do if your sauce tastes bland?

If your sauce tastes bland, then you can add a little bit of white pepper and oyster sauce to it. This will enrich the flavors of your dish.

How can you prevent the chicken from sticking to the pan?

It is important to use high-heat point oil to prevent the chicken from sticking to the pan. Also, let the pan and oil heat well before adding the chicken.

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 under 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 down completely, after which I 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, and in this way, they can be stored for about two months.

Reheating

Skillet: I find it best to reheat Chicken Chop Suey in a skillet because this helps preserve the crispiness of the dish. I add a generous amount of oil to a pan and let it heat, after which I add the leftovers and give them a quick stir until they are 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, after which you should stir to decide 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 amounts for a party gathering, I transfer it to a large baking dish and cover it with aluminum foil. Then, I let it heat for 15 minutes at 350 degrees F or until it is heated well enough.
Air Fryer: You can also use your handy air fryer to heat up leftover Chicken Chop Suey. For this, use aluminum foil and shape it into a bowl on the air fryer rack. Then add your stir fry and heat it 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 rice. For a more satisfying base, you can also go with Fried Rice, which is my all-time favourite. Another one of my favorite pairings is having it with Wonton Soup. The textures and flavors together always hit the spot.

If you are looking for snack options, then you can also have this dish with Egg Rolls or Spring Rolls. Having this recipe with Stir-Fried Noodles is also a very popular way of enjoying it.

On the broader spectrum, if you want to enjoy this dish with some veggies, then have it with Bok Choy, Sauteed Asparagus, or Green Beans. Another healthy option is to have this dish with any Chinese-inspired salad on the side.

Printable Version

More Lunch And Dinner Recipes That You Can Try

Spicy Szechuan Vegetables with gravy — Spicy Szechuan Vegetable Recipe

stir-fried beef — Spicy Szechuan Vegetable Recipe

Conclusion

Chicken Chop Suey is one of those recipes that can never be messed up. If you are a basic or beginner cook, you simply need to saute 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 customisable, 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.