Craving a vibrant, healthy, and incredibly flavorful stir-fry that comes together in minutes? This Chop Suey (Chicken Stir Fry) recipe is your perfect solution! Featuring tender, thinly sliced chicken and a colorful medley of crisp-tender vegetables, all tossed in a savory, light sauce, it’s a classic Chinese-American dish that’s incredibly satisfying and surprisingly simple to whip up at home. Perfect for a quick weeknight dinner that feels like a special takeout treat!
Why I Love This Recipe
Chop Suey is a nostalgic favorite, and this recipe absolutely brings it to life! What I love most is how it combines so many fresh, diverse vegetables into one incredibly flavorful dish. The chicken cooks quickly and stays tender, while the broccoli, snow peas, bell peppers, and mushrooms retain their vibrant colors and satisfying crunch. The sauce, a perfect blend of soy sauce, oyster sauce, and sesame oil, coats everything beautifully, making every bite savory and delicious. It’s a quick, healthy, and wonderfully versatile meal that’s perfect for using up leftover veggies and is always a hit with the family!
Ingredients
Here’s what you’ll need to create this fresh and flavorful Chop Suey:
- 1 lb chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced celery
- 1 cup sliced bell peppers (red and green recommended for color)
- 1 cup sliced mushrooms (cremini or button)
- 1 cup bean sprouts
- 1 cup broccoli florets
- 1 cup snow peas
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth (low-sodium recommended)
- 1 tablespoon sesame oil (toasted sesame oil recommended)
- Cooked white rice, for serving
- Chopped green onions for garnish
Swaps and Notes
- Chicken Breast: Thinly sliced boneless, skinless chicken thighs can be used for a juicier result.
- Vegetable Oil: A neutral-flavored oil with a high smoke point is ideal for stir-frying.
- Onion & Garlic: Fresh aromatics are key.
- Vegetables: This recipe uses a classic Chop Suey medley. Feel free to customize with other quick-cooking stir-fry friendly vegetables like carrots (matchstick cut), baby corn, or bok choy. Ensure vegetables are sliced thinly for even and quick cooking.
- Bean Sprouts: Add bean sprouts at the very end to keep them crisp.
- Soy Sauce: Use regular or low-sodium soy sauce. Tamari for a gluten-free option.
- Oyster Sauce: Adds a crucial savory, umami depth. If you have a shellfish allergy, look for vegetarian “oyster sauce” made from mushrooms.
- Cornstarch: Essential for thickening the sauce and giving it a glossy finish.
- Chicken Broth: Low-sodium chicken broth is recommended to control saltiness. Vegetable broth can be substituted.
- Sesame Oil: Toasted sesame oil adds a distinct nutty aroma; add it at the very end to preserve its flavor.
- Cooked White Rice: Jasmine or long-grain white rice is traditional for serving. Brown rice can also be used.
- Green Onions: Adds freshness and a mild oniony bite for garnish.
Directions
Let’s get this delicious Chop Suey stir-frying!
- Prepare the Sauce: In a small bowl, combine the 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon cornstarch, and 1/4 cup chicken broth. Whisk everything together until the cornstarch is completely dissolved and the mixture is smooth. Set this sauce mixture aside.
- Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or a large, heavy-bottomed skillet over medium-high heat. Once the oil is hot, add the thinly sliced chicken breast. Stir-fry the chicken until it is fully cooked through and no longer pink. Remove the cooked chicken from the wok and set it aside on a plate.
- Sauté Aromatics: In the same wok, add a bit more vegetable oil if needed (about 1 tablespoon). Add the thinly sliced onion and minced garlic. Stir-fry for about 1-2 minutes until the garlic is fragrant and the onion begins to soften.
- Stir-Fry Vegetables (Except Bean Sprouts): Add the sliced celery, sliced bell peppers (red and green), sliced mushrooms, and broccoli florets to the wok. Stir-fry for 4 minutes, stirring constantly, until the vegetables are tender-crisp – they should still have a slight bite and retain their vibrant color.
- Return Chicken & Add Sauce: Return the cooked chicken to the wok with the vegetables. Give the prepared soy sauce mixture a quick whisk again (as cornstarch can settle) and pour it over everything in the wok. Stir well to coat all the chicken and vegetables evenly with the sauce. Cook for another 3 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Add Bean Sprouts & Sesame Oil: Add the snow peas and bean sprouts to the wok. Drizzle with 1 tablespoon of sesame oil. Stir briefly to combine and heat through for about 1 minute. The bean sprouts should remain crisp.
- Serve: Remove from heat and serve hot immediately over cooked white rice, garnished with chopped green onions.
Tips for Success
- “Mise en Place” is Key: Have all your ingredients chopped, measured, and ready to go before you start cooking, as stir-fries cook very quickly.
- High Heat Stir-Frying: Cook at medium-high to high heat. This ensures vegetables get tender-crisp and chicken browns nicely without steaming.
- Don’t Overcrowd the Wok: Cook in batches if necessary, especially the chicken, to ensure proper browning. Overcrowding lowers the temperature and can lead to steamed, rather than stir-fried, ingredients.
- Whisk Sauce Well: Ensure the cornstarch is fully dissolved in the sauce mixture before adding it to the wok to prevent lumps.
- Add Sesame Oil Last: Toasted sesame oil is best added at the very end, off the heat, to preserve its delicate aroma and flavor.
- Tender-Crisp Veggies: Stir-fry vegetables until they are just tender-crisp for the best texture.
Serving Suggestions and Pairings
Chop Suey is a complete and balanced meal on its own, but it pairs perfectly with simple accompaniments:
- Steamed White Rice: Fluffy white rice is a classic companion, perfect for soaking up the light sauce.
- Brown Rice or Quinoa: For a healthier, high-fiber option.
- Spring Rolls or Egg Rolls: For an appetizer to complement the meal.
- Hot Tea: A traditional pairing.
- For other incredibly flavorful chicken and rice combinations, you might also love our Pineapple Chicken and Ricefor a tropical twist.
Storage and Leftover Tips
Chop Suey makes great leftovers, though the vegetables may soften slightly upon reheating.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat individual portions in the microwave until warmed through. You can also reheat in a skillet over medium heat, adding a tiny splash of water or broth to loosen the sauce.
- Freezing: While possible, the texture of the vegetables (especially broccoli and bean sprouts) might change upon freezing and thawing, becoming softer.
More Recipes You Will Love
If you loved the light, healthy, and flavorful nature of this Chinese stir-fry, you’ll definitely want to explore some of our other fantastic Asian-inspired and chicken-centric recipes:
- For another classic Asian-inspired stir-fry with mixed vegetables, check out our Moo Goo Gai Pan.
- If you’re a fan of sweet and savory beef dishes, our Mongolian Beef is a must-try.
- And for another rich and savory one-pot meal that’s a staple in Filipino cuisine, don’t miss our Adobong Sitaw (Long Bean Adobo)!
- Finally, for a complete and hearty one-pan chicken and sausage meal, our One-Pan Cajun Chicken, Sausage, and Rice Recipe is a winner.
Final Thoughts
This Chop Suey (Chicken Stir Fry) recipe is a brilliant solution for bringing authentic, light, and incredibly flavorful Chinese-American stir-fry to your home kitchen. It’s quick, healthy, and packed with wonderful textures and tastes, making it perfect for a satisfying weeknight dinner.
Give this recipe a try and let the vibrant flavors transport you! What’s your favorite vegetable to add to a stir-fry? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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