If you are craving a vibrant, satisfying meal that comes together quickly and offers a wonderful mix of textures and flavors, you have to try this Chop Suey – Chicken Stir Fry Recipe. It’s a delightful combination of tender chicken breast, crisp vegetables, and a luscious savory sauce with just a hint of sweetness. Whether you’re looking for a fresh take on a classic Chinese-American favorite or a fast dinner that doesn’t compromise on taste, this dish will become one of your go-tos for busy weeknights.
Ingredients You’ll Need
The beauty of this Chop Suey – Chicken Stir Fry Recipe lies in its simplicity and the harmonious blend of ingredients that each play a crucial role. From the lean chicken breast providing protein to the colorful vegetables adding crunch and freshness, every component is essential to create that perfect balance of taste, texture, and visual appeal.
- 1 lb boneless, skinless chicken breast: Thinly sliced for quick, even cooking and tender bites.
- 2 tablespoons vegetable oil: Ideal for a high-heat stir-fry to keep everything from sticking.
- 1 onion, sliced: Adds a subtle sweetness and depth of flavor.
- 2 garlic cloves, minced: Gives the dish a fragrant kick that wakes up your palate.
- 1 cup celery, sliced diagonally: For a crisp and refreshing crunch.
- 1 cup carrots, julienned: Introduces a naturally sweet flavor and vibrant color.
- 1 red bell pepper, sliced: Adds sweetness and a gorgeous pop of red.
- 1 cup bean sprouts: Light and crunchy to brighten the stir-fry.
- 1 cup cabbage, shredded: Brings a mild earthiness and soft texture to the mix.
- ½ cup water chestnuts, sliced: Offers a unique, crunchy texture that’s hard to beat.
- ¼ cup low-sodium soy sauce: Brings umami and balances the flavors without being overly salty.
- 1 tablespoon oyster sauce: Adds a slightly sweet and savory depth to the sauce.
- 1 tablespoon cornstarch: Helps thicken the sauce to coat all the ingredients perfectly.
- ¾ cup chicken broth: Provides moisture and enhances the overall savory quality.
- 1 teaspoon sesame oil: Delivers a warm, nutty aroma that rounds out the flavors.
- ½ teaspoon ground white pepper: Adds a gentle heat without overpowering.
- Salt to taste: For seasoning adjustments as needed.
- Cooked white rice or noodles: The perfect base to soak up all the delicious sauce.
How to Make Chop Suey – Chicken Stir Fry Recipe
Step 1: Prepare the Sauce Mixture
Start by whisking together chicken broth, soy sauce, oyster sauce, cornstarch, sesame oil, and ground white pepper in a small bowl. This sauce is the heart of the dish, providing that shiny, flavorful coating that ties everything together. Setting this aside allows you to focus on cooking the chicken and vegetables separately for perfect texture.
Step 2: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until it is just opaque and no longer pink—about 4 to 5 minutes. Don’t crowd the pan; this helps the chicken brown slightly instead of steaming. Once cooked, transfer the chicken out of the pan and set aside to keep it juicy and tender.
Step 3: Stir-Fry the Aromatics and Vegetables
Add the remaining tablespoon of vegetable oil to the pan. Toss in the sliced onion and minced garlic, stir-frying for about a minute until their fragrance fills your kitchen. Then, quickly add in celery, carrots, red bell pepper, cabbage, and water chestnuts. Stir-fry these veggies for 3 to 4 minutes so they stay slightly tender yet retain their satisfying crunch, which is a signature element of this Chop Suey – Chicken Stir Fry Recipe.
Step 4: Combine Everything and Simmer
Return the cooked chicken to the skillet along with the fresh bean sprouts. Pour the prepared sauce over everything and toss it together to coat all ingredients evenly. Cook for an additional 2 to 3 minutes, allowing the sauce to thicken and all flavors to meld beautifully. Taste and adjust salt as needed before serving.
How to Serve Chop Suey – Chicken Stir Fry Recipe
Garnishes
To brighten up your presentation and add texture, sprinkle some toasted sesame seeds or chopped fresh scallions on top. A light drizzle of extra sesame oil before serving can also enhance the dish’s nutty aroma. These small touches make your Chop Suey visually appealing and even more delicious.
Side Dishes
This Chop Suey – Chicken Stir Fry Recipe is fantastic served over fluffy white rice or your favorite noodles, both absorbing the sauce wonderfully. For a well-rounded meal, pair it with steamed dumplings or a crisp Asian cucumber salad that lends a cool contrast.
Creative Ways to Present
Try serving this dish in a hollowed-out bell pepper or over a bed of steamed cauliflower rice for a low-carb option. You can also plate it family-style on a large platter, making it perfect for sharing and sparking conversation around the dinner table.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and vegetables retain their texture quite well, especially if you keep the sauce slightly separate or add a splash of broth when reheating.
Freezing
Freezing this dish is possible, though the vegetables may soften a bit upon thawing. To freeze, allow the chop suey to cool completely and transfer it to a freezer-safe container or bag. It will keep for up to 2 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or chicken broth can help loosen the sauce and revive the crisp textures. Avoid microwaving for best results, as it can make vegetables soggy.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs add more juiciness and a richer flavor to your Chop Suey – Chicken Stir Fry Recipe. Just slice them thinly and cook until fully done, the process remains the same.
What vegetables work well in this recipe?
While the recipe includes a classic mix, you can mix it up with snow peas, mushrooms, or bok choy to suit your taste. These add different textures and flavors without compromising the dish’s integrity.
Is there a way to make it spicier?
Definitely! For a spicy kick, add chili garlic sauce, red pepper flakes, or a fresh sliced chili to the vegetable stir-fry. Start with a little and adjust according to your heat preference.
Can I make this recipe gluten-free?
Yes, simply swap out the soy sauce for a gluten-free tamari sauce and ensure your oyster sauce is gluten-free. These substitutions keep the flavors authentic while accommodating dietary needs.
How long does the Chop Suey – Chicken Stir Fry Recipe take to make?
From start to finish, this recipe takes about 30 minutes, including prep and cooking. It’s perfect for a quick and nutritious weeknight dinner when time is short but you want something homemade and flavorful.
Final Thoughts
This Chop Suey – Chicken Stir Fry Recipe is a celebration of simple, fresh ingredients coming together in a speedy, comforting dish. Its delightful textures, vibrant colors, and rich flavors make it a true family pleaser that’s easy to customize. I can’t wait for you to try it out and make it your own favorite weeknight meal!
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: Stirfrying
- Cuisine: Chinese-American
- Diet: Dairy-Free
Description
This easy Chicken Chop Suey is a quick and flavorful stir-fry loaded with tender chicken, crisp vegetables, and a savory, slightly sweet sauce. Perfect for busy weeknights, it’s a satisfying dish served over rice or noodles, offering a great balance of protein, veggies, and bold Asian-inspired flavors.
Ingredients
Protein
- 1 lb boneless, skinless chicken breast, thinly sliced
Vegetables
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 cup celery, sliced diagonally
- 1 cup carrots, julienned
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 1 cup cabbage, shredded
- ½ cup water chestnuts, sliced
Sauce & Seasoning
- 2 tablespoons vegetable oil
- ¼ cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- ¾ cup chicken broth
- 1 teaspoon sesame oil
- ½ teaspoon ground white pepper
- Salt to taste
Serving
- Cooked white rice or noodles for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, cornstarch, sesame oil, and white pepper until smooth. Set aside.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook until no longer pink, about 4–5 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the sliced onion and minced garlic for about 1 minute until fragrant.
- Stir-fry Vegetables: Add celery, carrots, red bell pepper, shredded cabbage, and water chestnuts to the skillet. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp.
- Combine Ingredients: Return the cooked chicken to the skillet along with the bean sprouts. Pour in the prepared sauce mixture.
- Finish Cooking: Stir everything together and cook for another 2–3 minutes, stirring frequently, until the sauce thickens and the dish is heated through.
- Season & Serve: Taste the chop suey and adjust seasoning with salt if needed. Serve hot over steamed white rice or noodles.
Notes
- You can substitute or add other vegetables like snow peas, mushrooms, or bok choy for extra variety.
- For a spicier version, add a dash of chili garlic sauce or red pepper flakes during cooking.
- Using chicken thighs instead of breast can make the dish juicier and more flavorful.
