Chicken Chop Suey Recipe – Easy, Colorful, and Restaurant-Quality at Home

There’s something wonderfully comforting about a steaming plate of chicken chop suey—tender chicken, crisp vegetables, and a savory sauce that brings it all together. This classic Chinese-American dish is bursting with color, texture, and flavor, making it a weeknight favorite that’s healthier and tastier than takeout. Whether you’re craving something light yet satisfying or looking for a quick stir-fry that the whole family will love, this chicken chop suey recipe delivers restaurant-quality results right in your own kitchen.

Chicken chop suey is a versatile stir-fry dish featuring bite-sized chicken, crunchy vegetables like celery, bell peppers, and bean sprouts, all tossed in a delicate, slightly thickened sauce. Unlike heavier stir-fries, chop suey has a lighter, more vegetable-forward profile that lets each ingredient shine. It’s traditionally served over steamed rice or crispy fried noodles, making it perfect for lunch or dinner any day of the week.

Why You’ll Love This Chicken Chop Suey Recipe

Quick and Easy – Ready in under 30 minutes from start to finish, perfect for busy weeknights
Packed with Vegetables – A rainbow of fresh veggies adds nutrition, crunch, and beautiful color
Better Than Takeout – Control the ingredients and flavors while saving money
Highly Customizable – Use whatever vegetables you have on hand or adjust the protein to your preference
Make-Ahead Friendly – Prep ingredients in advance for an even faster dinner

Ingredients

For the Chicken:

1 pound boneless, skinless chicken breast, sliced into thin strips
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil

For the Vegetables:

2 tablespoons vegetable oil (divided)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 medium onion, sliced
2 celery stalks, sliced diagonally
1 red bell pepper, sliced into strips
1 cup snow peas or snap peas
1 cup bean sprouts
1 cup sliced mushrooms (button or shiitake)
1 cup shredded cabbage or bok choy

For the Sauce:

1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons cornstarch mixed with 3 tablespoons water
½ teaspoon white pepper (or black pepper)

Optional Garnish:

Sliced green onions
Sesame seeds
A drizzle of sesame oil

Substitution Notes: Use chicken thighs for juicier meat, swap in shrimp or tofu for variety, or use tamari for a gluten-free option.

How to Make Chicken Chop Suey

Step 1: Marinate the Chicken
In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and sesame oil. Mix well and let it sit for 10-15 minutes while you prep your vegetables. This step helps tenderize the chicken and creates a velvety texture.

Step 2: Prepare Your Vegetables
Slice all your vegetables and have them ready near the stove. Stir-frying moves quickly, so having everything prepped (mise en place) ensures nothing overcooks.

Step 3: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large wok or deep skillet over high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Let it sear for 2-3 minutes without stirring, then flip and cook until just done, about 2-3 more minutes. Remove chicken to a plate and set aside.

Step 4: Stir-Fry the Aromatics
Add the remaining tablespoon of oil to the same wok. Toss in the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to burn them.

Step 5: Add the Vegetables
Add the onion and celery first, stir-frying for 2 minutes. Then add the bell pepper, mushrooms, and snow peas. Stir-fry for another 3-4 minutes until vegetables are crisp-tender. Finally, add the cabbage and bean sprouts, tossing for 1-2 minutes.

Step 6: Make the Sauce
Push the vegetables to the sides of the wok, creating a well in the center. Pour in the chicken broth, soy sauce, oyster sauce, sugar, and white pepper. Bring to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water). Stir constantly as the sauce thickens, about 1-2 minutes.

Step 7: Combine Everything
Return the cooked chicken to the wok along with any accumulated juices. Toss everything together until the chicken and vegetables are evenly coated in the glossy sauce. Cook for another minute to heat through.

Step 8: Serve
Transfer your chicken chop suey to a serving platter. Garnish with sliced green onions and sesame seeds if desired. Serve immediately over steamed white rice, brown rice, or crispy chow mein noodles.

Recipe Tips & Variations

Keep the Wok Hot: High heat is essential for proper stir-frying. It creates that signature “wok hei” (breath of the wok) flavor and keeps vegetables crisp rather than steamed.

Don’t Overcrowd the Pan: If your wok or skillet isn’t large enough, cook the chicken and vegetables in batches. Overcrowding causes steaming instead of searing.

Customize Your Vegetables: Water chestnuts, bamboo shoots, broccoli, carrots, or zucchini all work beautifully in this chicken chop suey recipe. Use what’s fresh and seasonal.

Protein Variations: Swap chicken for thinly sliced pork, beef, shrimp, or even tofu for a vegetarian version. Adjust cooking times accordingly—shrimp cooks in just 2-3 minutes.

Adjust the Sauce: Like it saucier? Double the sauce ingredients. Prefer less sodium? Use low-sodium soy sauce and broth. Want it spicier? Add red pepper flakes or a drizzle of chili oil.

Make it Gluten-Free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or substitute with hoisin sauce).

Serving Suggestions

Chicken chop suey is incredibly versatile when it comes to serving:

Over Steamed Rice: The classic pairing—jasmine, basmati, or brown rice all work wonderfully
With Fried Noodles: Serve over crispy pan-fried noodles or soft lo mein for textural contrast
Lettuce Wraps: Spoon the chop suey into butter lettuce cups for a low-carb option
As Part of a Chinese Feast: Pair with egg rolls, fried rice, wonton soup, or sweet and sour dishes for a complete meal
With Cauliflower Rice: For a lighter, keto-friendly option that still feels satisfying

A side of hot tea or a cold Asian beer complements this dish perfectly.

Storage & Freezing Instructions

Refrigerator Storage: Store leftover chicken chop suey in an airtight container in the refrigerator for up to 3-4 days. The vegetables may soften slightly, but the flavors actually deepen over time.

Reheating: Reheat in a wok or skillet over medium-high heat, adding a splash of chicken broth or water if the sauce has thickened too much. You can also microwave individual portions for 1-2 minutes, stirring halfway through.

Freezing: While the vegetables may lose some of their crispness, you can freeze chicken chop suey for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. For best texture, slightly undercook the vegetables if you plan to freeze the dish.

Make-Ahead Tip: Prep all your vegetables and marinate the chicken up to a day in advance. Store separately in the fridge, then the actual cooking takes less than 15 minutes.

Nutrition Information (Per Serving)

Approximate values based on 4 servings (without rice):

Calories: 245
Protein: 28g
Carbohydrates: 18g
Fat: 7g
Fiber: 4g
Sodium: 720mg

Note: Nutritional values will vary based on specific ingredients used and portion sizes.

Conclusion

This chicken chop suey recipe proves that restaurant-quality Chinese food is completely achievable at home—and it’s healthier, fresher, and more budget-friendly too! The combination of tender chicken, crisp vegetables, and that perfectly balanced savory sauce creates a dish that’s both comforting and nutritious. Whether you’re cooking for your family on a busy Tuesday or impressing guests with your stir-fry skills, this recipe delivers every time.

The beauty of chicken chop suey lies in its flexibility. Once you master the basic technique, you can adapt it endlessly based on what’s in your fridge or your family’s preferences. Don’t be intimidated by the ingredient list—everything comes together surprisingly quickly once you start cooking.

Have you tried making chicken chop suey at home? I’d love to hear about your variations, favorite vegetables to add, or any questions you have. Drop a comment below, rate the recipe, and share your kitchen success stories!

Frequently Asked Questions (FAQs)

Can I use different vegetables in chicken chop suey?
Absolutely! Chicken chop suey is incredibly flexible. Try adding broccoli, carrots, zucchini, water chestnuts, baby corn, or bamboo shoots. The key is to add denser vegetables first (like carrots) and delicate ones last (like bean sprouts) so everything cooks evenly.

Can I make chicken chop suey ahead of time?
Yes! You can prep all ingredients up to 24 hours in advance. Slice the chicken and vegetables, make the sauce, and store everything separately in the refrigerator. When ready to cook, the actual stir-frying takes just 15 minutes. Cooked chop suey also reheats well for up to 3 days.

What’s the difference between chop suey and chow mein?
Chicken chop suey is a saucy stir-fry served over rice or noodles, while chow mein is stir-fried noodles themselves with vegetables and protein. Chop suey has more sauce and is vegetable-focused, whereas chow mein features noodles as the main component. Both are delicious!

Can I make this recipe without a wok?
Definitely! While a wok is traditional and ideal for stir-frying, a large, deep skillet or sauté pan works perfectly fine. The key is using high heat and not overcrowding the pan. Cook in batches if necessary to maintain that high temperature for proper searing.

Why is my chicken chop suey watery?
This usually happens if vegetables release too much moisture or if there’s too much liquid in the sauce. Make sure your wok is very hot before adding ingredients, don’t overcrowd the pan, and ensure your cornstarch slurry is properly mixed before adding. You can always simmer the sauce a bit longer to thicken it further.

Can I make chicken chop suey with other proteins?
Yes! This recipe works beautifully with thinly sliced pork, beef, shrimp, or even tofu for a vegetarian option. Adjust cooking times accordingly—shrimp cooks in just 2-3 minutes, while beef might need 3-4 minutes depending on thickness. For tofu, press it well and consider pan-frying until crispy before adding to the vegetables.