If you’re craving a home-cooked dish that brings together crisp veggies, juicy chicken, and that irresistible medley of savory, slightly sweet flavors, look no further than Chop Suey (Chicken Stir Fry). This recipe is a weeknight hero—packed with color and crunch, lightning-fast to make, and wonderfully customizable. Every forkful is a celebration of fresh vegetables and tender chicken glazed in an umami-rich sauce, layered over a bed of steamy rice. Whether you’re new to stir-frying or a seasoned pro, this dish will find a spot on your regular dinner rotation.
Ingredients You’ll Need
Creating Chop Suey (Chicken Stir Fry) is all about the beautiful marriage of simple, wholesome ingredients. Each one brings something special to the pan, from vibrant crunch and subtle sweetness to cozy richness and aroma.
- Chicken Breast: Thinly sliced boneless, skinless chicken cooks quickly and stays juicy—always the star in this classic stir fry.
- Soy Sauce: Adds a salty depth that anchors the savory sauce—use low-sodium if you prefer more control.
- Cornstarch: A light coating on the chicken keeps it tender and gives the sauce a silky, glossy finish.
- Vegetable Oil: Neutral and great for high heat—perfect for getting veggies and chicken nicely seared.
- Onion: Brings gentle sweetness and flavor base—slice it for quicker sautéing.
- Garlic: Essential for that signature aromatic punch in every bite.
- Celery: Adds snap and freshness, balancing out richer flavors with a green note.
- Carrots: For sweetness and bright orange color—slice thin for that quick-cook crunch.
- Cabbage: Mild but hearty, cabbage soaks up sauce while providing soft texture contrast.
- Bean Sprouts: These keep things light and crisp at the finish, adding a signature “springy” bite.
- Red Bell Pepper: A burst of color and mellow sweetness—don’t skip for visual appeal!
- Chicken Broth: Builds out the sauce, infusing extra savory dimension.
- Oyster Sauce: Sweet, salty, and packed with umami, it’s the secret to that restaurant-style taste.
- Sesame Oil: Just a little deepens complexity and adds nutty aroma at the finish line.
- Salt & Pepper: For customized seasoning—taste as you go for your perfect balance.
- Cooked Rice: The ideal base—warm, fluffy rice turns your stir fry into a complete, comforting meal.
How to Make Chop Suey (Chicken Stir Fry)
Step 1: Marinate the Chicken
Start by placing those thin chicken slices in a bowl, then pour over the soy sauce and sprinkle with cornstarch. Toss until each piece is evenly coated. Let this marinate for just 10 minutes—just long enough to tenderize and seal in all that flavor. This quick step is the secret to juicy, flavor-packed chicken every single time.
Step 2: Sear the Chicken
Heat up one tablespoon of vegetable oil in your largest skillet or wok over medium-high heat. Once it’s hot and shimmering, add the marinated chicken in a single layer. Stir fry for 3 to 4 minutes—just until the chicken is opaque and lightly golden. Don’t overcook at this point; you want the chicken to stay succulent. Once done, transfer it onto a plate and set it aside for later.
Step 3: Stir Fry the Veggies
Add another tablespoon of oil to your now-empty skillet, then toss in the sliced onion and minced garlic. Stir fry for about 1 minute, just until aromatic. Now, build up the color: add celery, carrots, cabbage, and red bell pepper. Cook everything for 3 to 4 minutes, stirring often so nothing sticks, until the veggies are slightly tender but still have their delightful crunch.
Step 4: Bring It All Together
Return the cooked chicken to the pan, then add bean sprouts, chicken broth, oyster sauce, and sesame oil. Stir everything well to combine and let it cook for another 2 to 3 minutes. This lets the flavors meld and the sauce thicken up a bit so every bite gets coated in that glossy, savory goodness. Season with salt and pepper to your liking.
Step 5: Serve Over Rice
Immediately spoon this gorgeous Chop Suey (Chicken Stir Fry) over bowls of fluffy, steaming rice. Take a moment to admire all the vibrant colors and glossy sauce—then dig right in while it’s hot!
How to Serve Chop Suey (Chicken Stir Fry)
Garnishes
Finish your Chop Suey (Chicken Stir Fry) with a scatter of sliced green onions or a handful of toasted sesame seeds for a pop of flavor and visual flair. If you enjoy a hint of heat, a touch of chili flakes or thinly sliced fresh chili can wake up the dish even more!
Side Dishes
While this dish is delightfully satisfying on its own, it also pairs wonderfully with classic sides. Try serving it with fluffy white or brown rice, steamed jasmine rice, or even pan-fried noodles for something a little different. A side of simple stir-fried greens or a light Asian salad makes a fresh, balanced plate.
Creative Ways to Present
For parties or family gatherings, serve Chop Suey (Chicken Stir Fry) in a beautiful large platter set atop a bed of rice for everyone to help themselves. Or, tuck it into lettuce cups for a fun, hands-on appetizer. Leftovers make fantastic lunch wraps or rice bowl toppings—this recipe is endlessly versatile.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chop Suey (Chicken Stir Fry), just let it cool completely before transferring to an airtight container. It’ll keep well in the fridge for up to 3 days, making it perfect for speedy lunches or a fuss-free dinner repeat.
Freezing
While you can freeze leftover Chop Suey (Chicken Stir Fry), keep in mind that veggies like bean sprouts and cabbage can lose their crispness upon thawing. If you do go this route, store portions in freezer-safe containers and enjoy within a month for the best texture and flavor.
Reheating
When it’s time to reheat, the stovetop is your friend. Gently warm Chop Suey (Chicken Stir Fry) in a pan over medium heat, adding a splash of chicken broth or water if needed. If you’re short on time, a microwave works too—use short intervals and stir in between to distribute heat evenly.
FAQs
Is Chop Suey (Chicken Stir Fry) gluten-free?
By default, this recipe uses soy sauce and oyster sauce, which often contain wheat. You can absolutely swap in gluten-free tamari and a gluten-free oyster sauce alternative to make the dish celiac-friendly.
Can I use a different protein instead of chicken?
Absolutely! Pork, shrimp, tofu, or even beef all work beautifully with this Chop Suey (Chicken Stir Fry) base. Just adjust cooking times as needed to keep your chosen protein juicy and tender.
What vegetables can I substitute or add?
This recipe welcomes creativity—throw in snow peas, mushrooms, baby corn, water chestnuts, or bamboo shoots depending on what you have. The key is to keep the veggies crisp-tender and never overcook.
How do I make this low-carb?
Simply serve your Chop Suey (Chicken Stir Fry) over cauliflower rice or veggie noodles. The stir fry itself is naturally lower in carbs when you focus on more non-starchy veggies.
What’s the difference between Chop Suey and Chow Mein?
Great question! While both use stir-fried ingredients, Chop Suey (Chicken Stir Fry) is usually served over rice and highlights a saucy, colorful medley of vegetables. Chow mein, on the other hand, is all about the noodles, often crisped up or tossed directly with the stir fry.
Final Thoughts
Trust me, once you savor your first homemade Chop Suey (Chicken Stir Fry), it’ll become a go-to favorite whenever you want a meal that’s tasty, colorful, and full of life. With just a handful of everyday ingredients and a super-quick cook time, this is a recipe you’ll love sharing with everyone you know. Give it a try, and don’t be surprised when you’re reaching for seconds!
Print
Chop Suey (Chicken Stir Fry) Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese-American
- Diet: Non-Vegetarian
Description
A classic Chinese-American dish, this Chicken Chop Suey stir-fry is a flavorful and colorful mix of tender chicken and crisp vegetables in a savory sauce. Served over steamed rice, it’s a satisfying meal that’s quick and easy to prepare.
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.
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