As the sun begins to set and the aroma of sizzling garlic fills the kitchen, I can’t help but reminisce about the colorful meals I grew up with. Among them, Chicken Chop Suey holds a special place in my heart—a dish that brings together tender chicken and vibrant veggies, all wrapped in a flavorful sauce that dances on your palate. When I first discovered this recipe, it felt like unearthing a culinary treasure buried within my own home.
Whether it’s a lively weeknight dinner or a small gathering with friends, this Chicken Chop Suey is the perfect answer to the mundane takeout routine. In just 30 minutes, you can serve up restaurant-quality fare that’s not only easy to make but also packed with nutrients and flavors that will please everyone at the table. With its satisfying texture and wonderful balance of ingredients, this dish is sure to become a staple in your kitchen, leaving fast food far behind. Ready to transform your weeknight meals into something extraordinary? Let’s get cooking!
Why will you love Chicken Chop Suey?
Quick and Easy: With just 30 minutes from start to finish, this dish brings gourmet dining to your kitchen without the wait.
Flavor Explosion: A delightful medley of tender chicken, fresh veggies, and a savory sauce comes together to create an unforgettable taste experience.
Healthy Twist: Packed with colorful vegetables, this recipe not only satisfies your cravings but also adds essential nutrients to your meal.
Versatile Delight: Perfect for a busy weeknight or a cozy gathering, serve it over steamed rice or noodles to suit your mood and preferences!
Family Favorite: Its rich flavors and appealing presentation are guaranteed to win the hearts of both kids and adults alike – a sure-fire way to keep fast food at bay!
Chicken Chop Suey Ingredients
For the Chicken
- Chicken thigh or breast – 1 lb (450 g), thinly sliced against the grain for maximum tenderness.
- Shaoxing wine – 1 tablespoon; it adds depth, but dry sherry can substitute if needed.
- Salt – 1/2 teaspoon; essential for enhancing all the flavors.
- Cornstarch – 1 tablespoon; used to marinate the chicken, giving it a silky texture.
For the Sauce
- Chicken broth – 1/2 cup or water; provides a savory base for your sauce.
- Oyster sauce – 2 tablespoons; brings umami and richness to the dish.
- Chinkiang vinegar – 1 teaspoon; it adds a nice tanginess, but rice vinegar works too.
- Sesame oil – 1 teaspoon; a little goes a long way in adding aromatic warmth.
- Dark soy – 1 teaspoon (optional); for a deeper color and flavor.
- Brown sugar – 1 teaspoon; balances the savory elements with a hint of sweetness.
- White pepper – 1/4 teaspoon; delivers a subtle heat, but black pepper is a fine substitute.
- Cornstarch – 2 teaspoons; helps to thicken the sauce and give it a glossy finish.
For the Vegetables
- Peanut oil – 2 tablespoons; ideal for high-heat cooking and adds flavor.
- Onion – 1/2, sliced; a key aromatic for that classic flavor base.
- Garlic – 3 cloves, minced; infuses your dish with a lovely aroma.
- Celery – 1 stalk, sliced on the bias (yielding 1/3 cup); adds crunch and freshness.
- Carrot – 1, sliced (yielding 1/3 cup); introduces natural sweetness and vibrant color.
- Broccoli rabe – 5 stalks (or other green veggies, yielding 2 loosely packed cups); provides nutrition and a pop of color.
- Baby corn – 1/3 cup, sliced (one 5-oz can); adds a delightful crunch.
- Bamboo shoots – 1/3 cup, sliced (one 5-oz can); brings an interesting texture to the mix.
How to Make Chicken Chop Suey
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Marinate the Chicken: In a bowl, combine the sliced chicken, Shaoxing wine, salt, and cornstarch. Mix well by hand until everything is evenly coated and let it marinate while you prepare the other ingredients.
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Prepare the Sauce: In a small bowl, combine all the sauce ingredients and stir until the brown sugar and cornstarch are fully dissolved. Set this savory mix aside to let the flavors meld beautifully.
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Cook the Chicken: In a large pan, heat 1 tablespoon of peanut oil over medium-high heat until it shimmers. Add the marinated chicken in a single layer, cooking for about 1 minute until it begins to brown. Flip the chicken and cook for another 30 seconds until it’s cooked through. Transfer the chicken to a plate and keep warm.
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Sauté the Aromatics: Add the remaining 1 tablespoon of peanut oil to the pan. Toss in the sliced onion and sauté for 30 seconds until it begins to brown. Add the minced garlic and stir-fry for a few seconds to awaken those lovely flavors.
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Stir-Fry the Vegetables: Introduce the celery, carrot, baby corn, and bamboo shoots to the pan. Stir-fry for another 30 seconds, cooking off the excess moisture while keeping the veggies crisp!
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Add the Greens: Toss in the broccoli rabe (or your choice of green veggies) and cook until just wilted, adding a beautiful pop of color to your dish.
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Combine and Sauce It Up: Stir the sauce again to ensure the cornstarch is well distributed and pour it into the pan. Return the chicken to the pan, tossing everything together until coated, and cook until the sauce thickens, about 1-2 minutes.
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Serve Hot: Transfer everything to a serving plate and enjoy it warm over steamed rice or boiled noodles for a comforting meal.
Optional: Garnish with sesame seeds or green onions for a delightfully fresh finish!
Exact quantities are listed in the recipe card below.
What to Serve with Chicken Chop Suey?
Elevate your homemade meal by pairing this vibrant dish with sides that enhance its delightful flavors.
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Steamed Jasmine Rice: The fragrant rice complements the savory sauce perfectly, soaking up all those delicious flavors.
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Garlic Noodles: Quick and flavorful, these noodles offer a slightly sweet contrast to the umami notes in the chop suey.
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Crispy Spring Rolls: Their crunchy texture and fresh fillings add a delightful bite, making for an irresistible starters duo.
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Asian Slaw: A refreshing mix of cabbage and carrots tossed in a sesame dressing adds a crunchy, tangy element to your meal.
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Stir-Fried Bok Choy: Lightly sautéed with garlic, this side offers a lovely crunch and brightness, enhancing the greens in your chop suey.
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Miso Soup: A warm bowl of this umami-rich soup will soothe the soul and balance the flavors of your main dish.
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Chilled Sake: This gentle, fruity beverage pairs beautifully, enhancing the meal’s flavors while adding a touch of elegance.
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Mango Sticky Rice: For a sweet finish, this classic dessert balances the savory elements with its creamy and fruity notes.
Make Ahead Options
Chicken Chop Suey is a fantastic option for meal prep, saving you precious time during the week! You can marinate the chicken with Shaoxing wine, salt, and cornstarch up to 24 hours in advance to enhance its flavor. Additionally, chop all your vegetables—onion, garlic, celery, carrot, and broccoli rabe—and store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy your Chicken Chop Suey, simply follow the cooking steps, starting with sautéing the prepped veggies. This thoughtful prep ensures your dish remains just as delicious as freshly made, making it a perfect stress-reliever for busy weeknights!
How to Store and Freeze Chicken Chop Suey
Fridge: Keep your Chicken Chop Suey in an airtight container for up to 3 days. Reheat on the stove with a splash of water to restore moisture.
Freezer: For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating: Reheat gently in a pan over medium heat, stirring occasionally until warmed through. Add a touch of water or broth if it seems dry.
Serving: It’s best enjoyed fresh, but even reheated, your Chicken Chop Suey will deliver a wonderful flavor experience!
Expert Tips for Chicken Chop Suey
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Perfectly Tender Chicken: Slice against the grain to ensure your chicken remains moist and tender, avoiding chewy bites.
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Flavorful Veggies: Use a mix of colorful vegetables, but avoid overcooking—just a quick stir-fry retains their crunch and nutrients in your Chicken Chop Suey.
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Cornstarch Mastery: Insist on mixing the cornstarch in both the marinade and the sauce to achieve a silky texture and thick, glossy sauce.
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Timing is Key: Prep all ingredients before cooking. Stir-frying is quick, and having everything ready helps you avoid overcooked vegetables.
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Balance Your Sauce: Taste your sauce before adding it to the dish. Adjust sweetness or tanginess as needed, ensuring a beautifully balanced Chicken Chop Suey.
Chicken Chop Suey Variations
Feel free to explore different flavors and textures with these fun twists to the classic Chicken Chop Suey recipe!
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Dairy-Free: Use vegetable broth instead of chicken broth to create a completely dairy-free version that still packs a punch!
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Spicy Kick: Add a teaspoon of chili paste or chopped fresh chili peppers while stir-frying for an extra zing that will tantalize your taste buds.
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Vegetable-Packed: Swap in your favorite garden veggies like bell peppers, snap peas, or mushrooms for a delightful twist that boosts nutrients and crunch.
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Nut-Free: Substitute peanut oil with canola oil to keep the dish nut-free, ensuring everyone at the table can enjoy!
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Protein Power: Opt for shrimp or tofu instead of chicken to create a seafood delight or a plant-based option that’s equally satisfying.
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Sweet and Sour: Incorporate pineapple chunks while stir-frying for a sweet and tangy flavor that complements the savory sauce beautifully.
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Umami Boost: Sprinkle with a teaspoon of fish sauce along with the sauces for added depth and a richer flavor profile!
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Flavor Infusion: Marinate the chicken in ginger and soy sauce for a deep, zesty bite that pairs perfectly with the fresh veggies.
With these variations, you can create a unique Chicken Chop Suey every time you make it—your dinner table will never be boring again!
Chicken Chop Suey Recipe FAQs
What kind of chicken is best for Chicken Chop Suey?
Absolutely! I recommend using chicken thighs for their juiciness and flavor, but chicken breast works perfectly too. Just ensure the pieces are sliced thinly against the grain to maintain tenderness.
How should I store leftover Chicken Chop Suey?
To keep your Chicken Chop Suey fresh, store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stove with a splash of water to help revive its moisture.
Can I freeze Chicken Chop Suey? What’s the best way to do it?
Yes, you can! To freeze Chicken Chop Suey, place it in a freezer-safe container, ensuring it’s sealed tightly. It can last up to 3 months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. For reheating, cook it gently over medium heat, adding a bit of broth if it seems dry.
What are some common mistakes when making Chicken Chop Suey?
One common issue is overcooking the vegetables, which can lead to a mushy texture. To avoid this, stir-fry the veggies just until they’re tender-crisp—not too long! Also, ensure your ingredients are prepped and ready to go before you start cooking; stir-frying is a quick process, and timing is critical!
Is Chicken Chop Suey suitable for specific dietary needs?
Yes! If you’re cooking for someone with allergies, remember that oyster sauce is usually made from shellfish, but you can easily substitute it with a plant-based alternative to keep it vegetarian. Always double-check ingredient labels for any hidden allergens, and feel free to swap in your favorite vegetables or proteins to accommodate dietary preferences.
How can I make Chicken Chop Suey less salty?
Very! To reduce saltiness, go easy on soy sauce and other salty ingredients. Choose low-sodium chicken broth and avoid using dark soy, which is saltier than regular soy. You can also balance with additional veggies or a touch more sugar for a sweeter flavor, counteracting the saltiness!
Delicious Chicken Chop Suey for the Perfect Homemade Meal
Ingredients
Equipment
Method
- Marinate the chicken with Shaoxing wine, salt, and cornstarch, then set aside.
- Prepare the sauce by mixing all sauce ingredients in a small bowl.
- Cook marinated chicken in a large pan with oil until browned, then keep warm.
- Sauté onion in the remaining oil until browned, then add garlic.
- Stir-fry celery, carrot, baby corn, and bamboo shoots until crisp.
- Add broccoli rabe and cook until just wilted.
- Combine all ingredients in the pan with sauce, cooking until thickened.
- Serve hot, optionally over rice or noodles.