Chicken Chop Suey
Easy Chicken Chop Suey – This classic Chinese-inspired American chop suey recipe features tender pieces of stir fry chicken (or beef or shrimp!) and veggies tossed in an irresistibly savory, tangy, and sweet sauce.
What is Chop Suey
There are many conflicting stories about who invented Chop Suey and where it was invented. However, what it comes down to is this: Chop Suey is an Americanized Chinese dish, invented by Chinese immigrants to use the ingredients that were available to them, in a way that was reminiscent of their authentic homeland dishes.
Today the term “Chop Suey” means a lot of different things… There is the bizarre use of “American Chop Suey” made with macaroni noodles, ground beef, and cheese. It’s delicious and we actually have a great recipe for American Chop Suey here on our site. However, real Chop Suey is still American Chop Suey. It is Chinese-inspired and consists of stir-fried meat and vegetables in a light delicate sauce.
It’s considered a great beginner Chinese dish for those not accustomed to exotic flavors, because it has a very mild taste. Chop Suey can be made with any protein, but today we’re using chicken. We’re also doing the traditional method of “velveting the chicken” with baking soda, which is a quick method to soften the chicken pieces so they’re extremely tender like you find in Chinese restaurant stir frys.
Ingredients You Need
- Chicken breast – boneless and skinless, cut into pieces (or boneless chicken thighs)
- Baking soda – the secret to velveting the chicken
- Onion – chopped
- Bell pepper – any color, seeded and chopped
- Carrots – sliced
- Celery – sliced
- Snap peas – or snow peas
- Can water chestnuts – drained
- Sesame oil – high-heat oil with a lovely mild nutty flavor
For the American Chop Suey Sauce –
- Chicken broth – regular or low sodium
- Soy sauce – or coconut aminos
- Cooking sherry – or more chicken broth
- Cornstarch – to thicken the sauce
- Granulated sugar – to balance the umami flavors
Pro Tip: The key to making amazing Chicken Chop Suey, no matter what vegetables you add in, is to first velvet the chicken, and then to quickly stir fry each vegetable over high heat so that they get slightly charred around the edges, but are still firm. You’ll be moving quickly over high heat, so I suggest you prep all ingredients before getting started.
How to Make Chop Suey
Prep the chicken: Slice the chicken breast into very fine slivers. Place the slivers in a bowl and sprinkle baking soda over the top. Toss the chicken in the baking soda and allow it to marinate for 20 minutes. This is called velveting the chicken and it creates a very delicate soft texture. Once the chicken has marinated for 20 to 25 minutes, rinse it thoroughly with water and place the chicken in a colander to drain.
Chop the Vegetables: Meanwhile, chop the vegetables for the stir-fry and place them in separate piles on a cutting board. Chop the onions and bell peppers into 1-inch pieces. Slice the carrots and celery into thin slices on a bias, so they are elongated. Mince the garlic. Drain the water chestnuts.
Make the Sauce: Set out a measuring pitcher (or mixing bowl) for the sauce. Combine the chicken broth, soy sauce, cooking sherry, cornstarch, and sugar. Mix well and set aside.
Stir Fry: Once all the ingredients are prepped, and the chicken is rinsed and well-drained, set a large deep cast iron sauté pan, large skillet, or a large wok, over high heat. Set a baking dish to the side of the pan as a holding plate for the vegetables. One veggie at a time, drizzle a teaspoon of sesame oil in the hot pan, and quickly stir fry the vegetables for 1 to 2 minutes, just long enough to get chard around the edges but not cooked through.
You want the vegetables to be quite firm. Do this in small quick batches so the vegetables sear and not steam. Then move the stir-fried vegetables to the holding plate and repeat.
Get the Complete (Printable) American Chicken Chop Suey Recipe + VIDEO Below. Enjoy!
Once all the vegetables are stir-fried and on the holding plate. Add 2 teaspoons of sesame oil to the skillet. Add the drained chicken pieces and minced garlic to the pan. Stir fry for 3-4 minutes to sear the chicken.
Once the chicken is mostly cooked, pour in the water chestnuts and sauce mixture. Bring the sauce to a simmer and cook for an additional 3-4 minutes until the sauce tightens into a thick gravy consistency.
Add all the vegetables to the pan and stir to coat in sauce.
Stir and cook for another 1-2 minutes to rewarm the vegetables, being careful not to overcook them. Then remove from the heat and serve warm.
Serving Suggestions
Garnish the chicken chop suey with sesame seeds, if you like.
Traditionally chicken, beef, or shrimp chop suey is served with white rice or noodles. But you can make this a lower carb meal by pairing it with fluffy cauliflower rice!
Everything else you need – protein and veggies – are all together in one bowl. For an even heartier dinner, consider serving with other Asian-inspired side dishes like Chinese dumplings or egg drop soup.
Recipe Variations
We’re using a classic combination of vegetables: onions, bell peppers, carrots, celery, snow peas, and canned water chestnuts. However, you can use any array of vegetables you like in this chicken chop suey recipe! Here are a few other classic options:
- Greens like kale, spinach, or bok choy
- Long beans or green beans
- Broccoli and/or cauliflower florets
- Button mushrooms
- Mung bean sprouts
- Bamboo shoots
Feel free to change up the protein when making this dish at home. You can skip the chicken and make Beef Chop Suey or Shrimp Chop Suey.
For a vegan American chop suey recipe, simply use cubed extra firm tofu and swap chicken broth for a light vegetable broth.
Frequently Asked Questions
The combination of salty soy, sherry, and sugar makes a deliciously balanced sauce that is umami, tangy, and sweet. It’s not at all spicy!
Chow mein is made with thin noodles tossed with meat and veggies. Chicken, beef, pork, or shrimp chop suey, however, consists of meat and veggies cooked, combined, and served with rice or noodles on the side.
Yes, as long as the soy sauce you buy is GF, this chop suey recipe is naturally gluten-free!
Leftovers taste fabulous, and are great for lunch meal preps! Store cooled leftovers in an airtight container and keep them in the fridge for up to 3 days.
Looking for More Easy Dinner Recipes? Be Sure to Try:
- Easy Szechuan Beef
- Ultimate Bourbon Chicken
- Black Pepper Chicken Stir Fry
- Easy Hunan Beef
- Kung Pao Beef Stir Fry
Chicken Chop Suey Recipe + VIDEO
Ingredients
- 1 ½ – 2 pounds boneless chicken breast
- 2 teaspoons baking soda
- 1 ½ cup chopped onion 1-inch pieces
- 1 cup chopped bell pepper 1-inch pieces
- 1 cup thinly sliced carrots on the bias
- 1 cup thinly sliced celery on the bias
- 1 cup snap peas or snow peas
- 8 ounce can water chestnuts drained
- 2-3 tablespoons sesame oil
For the Sauce –
- 1 cup chicken broth
- ½ cup soy sauce
- ¼ cup cooking sherry or mirin
- 3 tablespoons cornstarch
- 1 tablespoon granulated sugar
Instructions
- Prep the chicken: Slice the chicken breast into very fine slivers. Place the slivers in a bowl and sprinkle baking soda over the top. Toss the chicken in the baking soda and allow it to marinate for 20 minutes. This is called velveting the chicken and it creates a very delicate soft texture. Once the chicken has marinated for 20 to 25 minutes, rinse it thoroughly with water and place the chicken in a colander to drain.
- Chop the Vegetables: Meanwhile, chop the vegetables for the stir-fry and place them in separate piles on a cutting board. Chop the onions and bell peppers into 1-inch pieces. Slice the carrots and celery into thin slices on a bias, so they are elongated. Mince the garlic. Drain the water chestnuts.
- Make the Sauce: Set out a measuring pitcher (or mixing bowl) for the sauce. Combine the chicken broth, soy sauce, cooking sherry, cornstarch, and sugar. Mix well and set aside.
- Stir Fry: Once all the ingredients are prepped, and the chicken is rinsed and well-drained, set a large deep cast iron sauté pan, or a large wok, over high heat. Set a baking dish to the side of the pan as a holding plate for the vegetables. One veggie at a time, drizzle a teaspoon of sesame oil in the hot pan, and quickly stir fry the vegetables for 1 to 2 minutes, just long enough to get chard around the edges but not cooked through. You want the vegetables to still be quite firm. Do this in small quick batches so the vegetables sear and not steam. Then move the stir-fried vegetables to the holding plate and repeat.
- Once all the vegetables are stir-fried and in the holding plate. Add 2 teaspoons of sesame oil to the skillet. Add the drained chicken pieces and minced garlic to the pan. Stir fry for 3-4 minutes to sear the chicken.
- Once the chicken is mostly cooked, pour in the water chestnuts and sauce mixture. Bring the sauce to a simmer and cook for an additional 3-4 minutes until the sauce tightens into a thick gravy consistency.
- Add all the vegetables to the pan and stir to coat in sauce. Stir and cook for another 1-2 minutes to rewarm the vegetables, being careful not to overcook them. Then turn off the heat and serve.
- Serve over steamed rice, fried rice, over noodles, or as-is for a lower carb dish.
I had no clue this dish was this delicious! thank you for sharing this amazing recipe
This is packed with flavors! Incredibly delicious and pleasing! Highly recommended!
Chop suey has been my favorite Chinese take-out since I was a kid. This was a great recipe for it! I loved making it myself and adding my own favorite veggies.
This was absolutely delicious and easy to make! Thanks for the recipe!