Easy Chicken Chop Suey Recipe (2024)

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If you’re craving a delicious and wholesome Asian-inspired dish, look no further than our Chicken Chop Suey recipe. Packed with colorful vegetables, tender chicken, and a savory tasty sauce, this stir-fry dish will transport your taste buds to a world of delightful flavors.

Best of all, it’s easy to make and can be customized to suit your preferences. Get ready to embark on a culinary adventure as we guide you through the simple steps of creating this mouthwatering chicken chop suey.

Make this very popular Chinese takeout at home in under 30 minutes. It’s a delicious way to eat a bounty of veggies.

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Delicious Chicken Chop Suey Recipe: A Favorite Chinese Restaurant Food

With its colorful assortment of vegetables, tender pieces of chicken, and flavorful sauce, this Chicken Chop Suey recipe is a delightful choice for a satisfying Asian-inspired meal.

It’s quick to prepare, versatile, and perfect for both busy weeknights and special occasions. Gather your ingredients, follow the simple steps, and enjoy the explosion of flavors in every bite.

Pro Tip. This is a great way to use whatever protein and leftover vegetables you have in your refrigerator. We make this recipe often.

What the heck is Chop Suey?

Chop suey is a favorite dish in Chinese restaurants. It originated from Chinese-American cuisine. It typically consists of a stir-fried medley of vegetables, meat or seafood, and a flavorful sauce.

The specific ingredients can vary, but it often includes a combination of onions, bell peppers, bean sprouts, cabbage, carrots, mushrooms, snow peas, and protein such as chicken, beef, shrimp, or tofu.

Chop suey is known for its versatility, as it can be customized with different ingredients and sauces to suit individual tastes. It is commonly served over rice or noodles as a delicious and satisfying meal option.

What is Chop Suey sauce made of?

Chop Suey sauce typically consists of a combination of soy sauce, oyster sauce, chicken or vegetable broth, and cornstarch. These ingredients are mixed to create a savory and slightly thickened sauce that coats the vegetables and your choice of protein in the dish.

What does chicken chop suey contain?

Chicken chop suey typically contains thinly sliced boneless, skinless chicken breasts, an assortment of vegetables such as onion, green bell pepper, carrot, broccoli, snap pea, baby corn, bamboo shoots, and mushroom, and a flavorful sauce made with soy sauce, oyster sauce, chicken broth, and cornstarch.

What’s the difference between chicken chop suey and chow Mein?

While both chicken chop suey and chow Mein are popular Chinese-inspired dishes, they differ in their preparation and presentation.

Chicken chop suey is a stir-fried dish that combines chicken and various vegetables in a sauce, served over rice or noodles.

Chow Mein, on the other hand, refers specifically to stir-fried noodles with a mix of fresh veggies, protein (which can include chicken), and savory sauce.

The main distinction lies in the presence of noodles in chow Mein and their absence in chicken chop suey.

Store and Reheat Leftover Chicken Chop Suey

Allow the chicken chop suey to cool down to room temperature before storing it. This helps prevent bacterial growth.

Transfer the chop suey to an airtight container or a resealable plastic bag.

Refrigerate the leftovers promptly. Place the container in the refrigerator. It can be stored in the refrigerator for up to 3-4 days.

When reheating chicken chop suey, there are a few options:

Stovetop: Reheat the chop suey in a skillet or pan over medium heat. Add a little oil or broth to prevent sticking. Stir the chop suey occasionally until heated through, 2-3 minutes.

Microwave: Transfer a part of the chop suey to a microwave-safe dish. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape. Reheat in the microwave using short bursts of 1-2 minutes, stirring in between, until heated throughout.

Remember to discard any leftover chicken chop suey that has been left at room temperature for more than 2 hours to ensure food safety.

How do I stretch my dollar using this recipe?

Country Living

We live out in the country. The closest larger town is 30 miles away. This can be a good thing, we love living in the country. On Sundays I have to come up with something to feed the family even if I didn’t plan well. Therefore, a few great recipes like this one are perfect for those relaxing weekends.

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Easy Chicken Chop Suey Recipe

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course, Main Dish

Cuisine: American, Asian

Keyword: 30 minute meal, budget recipe, chicken recipe, easy meals

Servings: 4 Servings

Calories: 205kcal

Kitchen Essentials

Non-Stick Skillet 12 inch

Non-Stick Skillet Copper

Ingredients

2 Tablespoons Vegetable Oil
2 Chicken Breasts Boneless skinless Chicken Breast, or other protein, thinly sliced
1 Medium Onion Thinly sliced
2 Cloves Garlic Minced
1 Bell Pepper Thinly sliced
2 Carrots Julienned
1 Cup Broccoli Florets
1 Cup Snap Peas
1 Cup Mushrooms Sliced

Sauce Ingredients

½ Cup Chicken Broth
3 Tablespoons Light Soy Sauce or Regular Soy Sauce
1 Tablespoon Oyster Sauce
1 Tablespoon Cornstarch
2 Tablespoons Water
Salt to taste
Black Pepper to taste, or White Pepper
Cooked rice cauliflower rice, or noodles, for serving
Fresh cilantro or green onions for garnish (optional)

Instructions

Sautéing the Chicken:

Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat.
Add the sliced chicken breasts and cook until they are lightly browned and cooked through, about 5-6 minutes.
Transfer the cooked chicken to a plate and set aside.

Stir-Frying the Vegetables:

In the same skillet or wok, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Add the bell pepper, carrots, broccoli, snap peas, and mushrooms to the skillet. Stir-fry for about 4-5 minutes until the vegetables are crisp-tender.

Creating the Sauce:

In a small bowl, whisk together the chicken broth, soy sauce, and oyster sauce until well combined.
Pour the sauce mixture into the skillet with the vegetables and stir to coat them evenly.

Simmering and Thickening the Sauce:

Reduce the heat to medium-low and let the sauce simmer for 2-3 minutes to allow the flavors to meld.
Gradually pour the cornstarch-water mixture into the skillet while stirring continuously.
Continue to cook for another 1-2 minutes until the sauce thickens and becomes glossy.

Incorporating the Chicken:

Add the cooked chicken back into the skillet and toss it with the vegetables and sauce.
Season with salt and pepper to taste. Stir-fry for an additional 1-2 minutes until the chicken is heated through.

Serving the Chicken Chop Suey:

Serve the chicken chop suey over cooked rice or noodles, allowing the flavors to meld together.
Garnish with fresh cilantro or green onions for an extra burst of freshness and color.

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Notes

Recipe Tips for Success:

Use thinly sliced chicken breasts to ensure quick and even cooking.

Feel free to customize the vegetable selection based on your preferences. You can add or substitute with other vegetables such as bok choy, cabbage, or water chestnuts.

For a vegetarian version, omit the chicken and substitute with tofu or additional vegetables.

Adjust the seasoning according to your taste preferences. You can add a touch of chili sauce or sesame oil for some extra heat or aroma.

Don’t overcook the vegetables to retain their vibrant colors and crisp texture.

They should be tender-crisp for the perfect chop suey. Enjoy the Delicious Chicken Chop Suey!

Nutrition

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patternprincess1

You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.