If you’ve ever craved a comforting, vibrant dish that balances tender chicken with crisp vegetables and a savory sauce, then this Chop Suey – Chicken Stir Fry Recipe is exactly what you need in your life. Each bite bursts with freshness from the veggies and the perfect umami punch from the sauce, making this a go-to recipe for busy weeknights or whenever you want a quick dinner that feels special. It’s a celebration of textures and flavors that come together effortlessly, inviting you to savor every mouthful with joy.
Ingredients You’ll Need
The magic of this Chop Suey – Chicken Stir Fry Recipe lies in its simple yet essential ingredients. Each item contributes uniquely, from the juicy chicken breast that soaks up the sauce beautifully, to the medley of vegetables that add crunch, color, and a delightful freshness to the dish. Let’s take a look at what you’ll need:
- 1 pound boneless skinless chicken breast, thinly sliced: This lean protein cooks quickly and tenderly absorbs all the flavors.
- 2 tablespoons cornstarch: Coats the chicken to give it a velvety texture and helps thicken the sauce later on.
- 3 tablespoons vegetable oil, divided: Provides a neutral base for stir-frying that enhances the dish without overpowering it.
- 1 cup sliced celery: Adds a satisfying crunch and a subtle, fresh peppery bite.
- 1 cup sliced carrots: Brings sweetness and vibrant color to brighten up the stir fry.
- 1 cup shredded green cabbage: Softens slightly while retaining a lovely texture and mild flavor.
- 1 cup bean sprouts: Offers a burst of freshness and a crunchy contrast that livens up the dish.
- 1/2 cup sliced onions: Adds sweetness and depth when sautéed just right.
- 2 teaspoons minced garlic: Infuses the dish with fragrant warmth and inviting aroma.
- 1 teaspoon fresh grated ginger: Gives a subtle zing that brightens the overall flavor profile.
- 1 cup chicken broth: Acts as the flavorful base for the sauce, keeping everything moist and delicious.
- 3 tablespoons soy sauce: Brings saltiness and umami, the heart of many great Asian dishes.
- 1 tablespoon oyster sauce: Adds a rich, slightly sweet depth that rounds out the savory notes.
- 1 teaspoon sugar: Balances the saltiness with a gentle touch of sweetness.
- 1 teaspoon sesame oil: Infuses a subtly nutty aroma that lifts the whole stir fry.
- 1/4 teaspoon white pepper: Provides delicate heat without overwhelming the flavors.
How to Make Chop Suey – Chicken Stir Fry Recipe
Step 1: Prepare and Coat the Chicken
Start by tossing the thinly sliced chicken breast in cornstarch. This little step is a game changer — it helps the chicken develop a light coating that seals in juices while giving the final dish a slightly glossy finish. Don’t skip it because it adds that perfect texture you’ll notice bite after bite.
Step 2: Cook the Chicken
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Stir fry the coated chicken pieces for about 4 to 5 minutes until they are cooked through and beautifully browned. Once done, set the chicken aside. This will ensure it doesn’t overcook when you add it back into the vegetables later.
Step 3: Sauté Aromatics
Add the remaining tablespoon of oil to the pan and toss in the minced garlic and fresh grated ginger. Sauté these for around 30 seconds until their fragrant aromas fill your kitchen. This quick step unlocks the essential flavors that define this Chop Suey – Chicken Stir Fry Recipe’s signature taste.
Step 4: Stir Fry the Vegetables
Time to add the crunch and color. Add the celery, carrots, onions, and shredded cabbage to the pan. Stir fry them for 3 to 4 minutes, just enough so they soften slightly but still keep a crisp bite. Then fold in the bean sprouts, which only need a minute or so to warm through, keeping their freshness intact.
Step 5: Combine Sauce and Chicken
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sugar, sesame oil, and white pepper. Pour this savory mixture over the vegetables in the pan and return the chicken to join in. Stir everything together carefully and let it cook for another 2 to 3 minutes, allowing the sauce to thicken and evenly coat all the ingredients. Then, it’s time to turn off the heat and get ready to serve!
How to Serve Chop Suey – Chicken Stir Fry Recipe
Garnishes
While the chop suey is delicious as is, adding a few garnishes can bring extra freshness and flair. I love sprinkling some thinly sliced green onions or toasted sesame seeds on top for added crunch and a lightly nutty finish. A little drizzle of chili oil works wonders if you enjoy a bit of heat.
Side Dishes
Traditionally, this Chop Suey – Chicken Stir Fry Recipe shines when served over a bowl of steamed jasmine or white rice, which soaks up all the yummy sauce perfectly. For a low-carb option, cauliflower rice or even simple soba noodles make excellent companions. Keep the sides simple to let the stir fry take center stage.
Creative Ways to Present
If you want to impress family or guests, serve this stir fry in small individual bowls nestled inside lettuce leaves. This adds a lovely crisp bite and turns the meal into a fun hand-held experience. Alternatively, plate it alongside spring rolls or steamed dumplings for a fuller Asian-inspired feast.
Make Ahead and Storage
Storing Leftovers
Leftover Chop Suey – Chicken Stir Fry Recipe tastes great the next day, making it a perfect lunch option. Store any leftovers in an airtight container and refrigerate for up to 3 days to preserve freshness and flavor.
Freezing
If you want to stash some for later, this dish freezes well. Let it cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 2 months. Just remember that vegetable texture might soften slightly after freezing, so it’s best enjoyed fresh whenever possible.
Reheating
Reheat your leftovers gently in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or broth can help rehydrate the sauce and keep the chicken juicy. Microwaving works, too, but stirring halfway through is key to even heating without drying out the dish.
FAQs
Can I use other proteins besides chicken in this Chop Suey – Chicken Stir Fry Recipe?
Absolutely! Shrimp, pork, or tofu are fantastic swaps that work well in this recipe. Just adjust cooking times accordingly to ensure your protein is cooked perfectly.
How can I make this dish gluten-free?
Simply substitute the soy sauce and oyster sauce with gluten-free versions. Tamari is a great gluten-free soy sauce alternative that preserves the flavor beautifully.
Is this Chop Suey – Chicken Stir Fry Recipe spicy?
This recipe is mild by default, but you can easily add chili flakes, fresh chili slices, or a dash of chili oil during cooking to make it as spicy as you like.
Can I add other vegetables to the stir fry?
Of course! Mushrooms, snow peas, and water chestnuts are popular additions that add extra texture and flavor diversity. Feel free to get creative with your favorite crisp veggies.
What’s the best way to slice the chicken for stir frying?
For tender, quick-cooking chicken pieces, slice the chicken breast thinly against the grain. This helps keep it tender and allows it to absorb the sauce evenly.
Final Thoughts
This Chop Suey – Chicken Stir Fry Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple, colorful, and packed with flavors that dance on your palate in the best way. I truly can’t recommend it enough for anyone who loves a quick, satisfying meal with wholesome ingredients. Give it a try and watch it become a beloved recipe in your kitchen rotation!
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
Description
A classic Chinese-American chicken stir fry, Chop Suey features tender slices of chicken breast cooked with crisp vegetables in a savory sauce made from soy, oyster sauce, and chicken broth. This quick and easy dish comes together in just 30 minutes and makes a flavorful main course perfect served over steamed white rice.
Ingredients
Chicken
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil, divided
Vegetables
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 cup shredded green cabbage
- 1 cup bean sprouts
- 1/2 cup sliced onions
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
Sauce
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
Instructions
- Coat the Chicken: In a bowl, toss the thinly sliced chicken breast with cornstarch until evenly coated to ensure a light, crispy texture when cooked.
- Stir Fry Chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and stir fry for 4 to 5 minutes, until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the pan. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant, releasing their flavors into the oil.
- Cook Vegetables: Add the sliced celery, carrots, onions, and shredded cabbage to the pan. Stir fry for 3 to 4 minutes until the vegetables are slightly tender but retain a crisp bite. Then stir in the bean sprouts to warm through.
- Prepare Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, sugar, sesame oil, and white pepper to create a flavorful sauce.
- Combine and Finish: Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables, stirring well to combine. Cook for another 2 to 3 minutes until the sauce thickens and evenly coats the ingredients.
- Serve: Remove from heat and serve the hot Chop Suey immediately, ideally over steamed white rice for a complete meal.
Notes
- Serve Chop Suey immediately over steamed white rice for the best flavor and texture.
- For added variety and texture, consider including mushrooms, snow peas, or water chestnuts in the vegetable mix.
