Name: Chicken Chop Suey
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 500g boneless, skinless chicken breast or thighs, thinly sliced; 2 tbsp soy sauce (plus extra for sauce); 1 tbsp cornstarch; 2 tbsp vegetable oil; 3 garlic cloves, minced; 1 medium onion, sliced; 2 celery stalks, sliced; 1 carrot, julienned or thinly sliced; 1 cup bean sprouts; 1 cup cabbage or bok choy, shredded; 1 bell pepper, sliced; 1/2 cup chicken broth; 1 tbsp oyster sauce; 1 tsp sesame oil; Salt and pepper, to taste

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Chicken Chop Suey is one of my favorite go-to dishes when I’m craving something quick, satisfying, and packed with vegetables. This stir-fry classic combines tender chicken with crisp veggies in a savory sauce that brings everything together perfectly. It’s simple to make and tastes even better than takeout.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and incredibly versatile. It lets me use up whatever vegetables I have in the fridge, and it always turns out delicious. The chicken stays juicy, and the sauce coats everything just right. Whether I serve it over rice or noodles, it feels like a complete, comforting meal. I also like that it’s healthier than most takeout versions and easy to adjust to my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breast or thighs
Soy sauce
Cornstarch
Vegetable oil
Garlic
Onion
Celery
Carrots
Bean sprouts
Cabbage or bok choy
Bell pepper
Chicken broth
Oyster sauce
Sesame oil
Salt and pepper

Directions

I slice the chicken into thin strips and marinate it briefly in a mix of soy sauce and cornstarch.
I heat vegetable oil in a large skillet or wok, then cook the chicken until just done and set it aside.
In the same pan, I sauté garlic and onion until fragrant.
I add the harder vegetables first—like carrots and celery—stir-frying them for a couple of minutes.
Then I toss in cabbage, bell peppers, and bean sprouts, continuing to stir-fry until just tender-crisp.
I return the chicken to the pan, pour in a sauce made from chicken broth, soy sauce, oyster sauce, and sesame oil, and let everything simmer for a minute or two until thickened.
I taste and adjust seasoning with salt and pepper before serving hot over rice or noodles.

Servings and timing

This recipe serves 4 people. I can prep everything in about 15 minutes and cook it all in another 15, so it’s ready in just 30 minutes—a perfect weeknight dinner.

Variations

Sometimes I swap the chicken for shrimp, beef, or tofu depending on what I have. I also like to switch up the veggies—snow peas, mushrooms, zucchini, or baby corn all work great. For a spicy version, I add a dash of chili sauce or sliced fresh chili. I’ve even made a low-sodium version by using reduced-salt soy sauce and broth.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat until hot, adding a splash of water or broth if the sauce has thickened too much. I avoid microwaving it if possible because the veggies stay crisper when reheated on the stove.

FAQs

Can I make Chicken Chop Suey ahead of time?

Yes, I often prep the vegetables and marinate the chicken in advance so everything comes together even faster at mealtime.

What’s the difference between chop suey and chow mein?

Chop suey is usually served with rice and has a thicker sauce, while chow mein is typically served with fried noodles and has a lighter texture.

Can I freeze Chicken Chop Suey?

I don’t recommend freezing it because the vegetables can become mushy when thawed and reheated.

What’s the best cut of chicken to use?

I like using boneless thighs for extra juiciness, but chicken breast works well if I want a leaner option.

Do I need a wok to make this?

Not at all—I often use a large non-stick skillet or sauté pan, and it works just fine.

Conclusion

Chicken Chop Suey is one of those recipes I can always count on when I want something easy, healthy, and full of flavor. I love how flexible it is, and the way it brings together simple ingredients into a satisfying, saucy stir-fry. It’s a quick fix that never disappoints and always leaves me wanting another bite.

Chicken Chop Suey