Tender slices of chicken and a bounty of veggies make this chop suey recipe a favorite of mine to cook for the family. In less than 20 minutes, I can make this tasty-as-takeout version that’s healthier with less oil and fresher ingredients. Plus, my kids just love saying “chop suey” which means they happily eat every last bite!
Best Chop Suey Recipe
If you regularly order chicken chop suey from your local Chinese restaurant, you will want to try this recipe. It’s simple, fresh, and you’ll be amazed that you can make it even better than they can. That’s because you’re making it completely fresh without excess oil or additives to bog down the flavors.
Chop Suey Ingredients
- Thinly sliced chicken breasts – We’re going to velvet them (see below) so they will basically melt in your mouth!
- Baking soda – This velvets the chicken
- Garlic – Mince it up!
- Veggies – The best chop suey veggies are sliced white onion, thinly-sliced carrots, bok choy, sliced mushrooms, and bean sprouts.
- Chop suey sauce – You’ll make this with soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and water.
Easy Chop Suey Recipe
In 17 minutes flat, this chicken chop suey recipe will be ready to serve fresh from your kitchen. All it takes are fresh veggies and chicken plus a few staples you likely have in your pantry and fridge already to whip up the sauce. Once you make it, the whole family will request it again and again!
I love Chinese food. My favorite food is #25.
How do you Make Chop Suey from Scratch
To make this chopsuey recipe, you’ll first velvet the chicken by coating it in baking soda and letting it sit for 20 to 30 minutes. While you wait, make your sauce. Then heat vegetable oil in your wok or skillet. Add the garlic and onion and cook for a minute, then add the chicken and cook for an additional minute. When your chicken turns white, add the veggies in except the bean sprouts. Stir fry it together for a minute, then put the bean sprouts and sauce in. When the sauce thickens, it’s ready!
Expert Tips and Tricks for the Perfect Chop Suey Every Time
- Take the time to tenderize the chicken. If you plan ahead, you won’t waste time waiting and you get the most divine texture from the chicken, just like at your favorite Chinese place. This sets your chicken chop suey apart from the rest..
- It’s fine to replace some veggies. Not a fan of mushrooms? You can leave them out. Can’t find fresh bok choy? Try broccoli or spinach instead!
- Customize it your way. Yes, you can make this chopsuey recipe meatless if you prefer. You can also make it gluten-free by choosing a gluten-free soy sauce and oyster sauce.
What is chop suey made of?
Chop suey is made of tender slices of chicken and a bounty of vegetables that typically include carrots, onions, bok choy, mushrooms, and bean sprouts. This all comes together with a savory sauce.
What is vegetable chop suey made of?
It is made with onions, garlic, carrots, mushrooms, bok choy, and bean sprouts. You can keep it with just veggies or add in chicken as this recipe shows.
What is the difference between chow mein and chop suey?
The biggest difference is that chopped suey is an American creation based on Chinese cooking styles. Also, chow mein is all about the noodles whereas chop suey is most often served on top of rice.
What is the difference between lo mein and chop suey?
Lo mein is a noodle dish while chop suey is almost always served with rice. Chop suey is all about the veggies and chicken (or meat) in the sauce while lo mein has a focus on the noodles and discovering treasures of ingredients tucked within them.
Is chop suey healthy?
When you make chop suey at home, it is healthy. This is because you’re using less oil than a restaurant would use. You’re also using fresh vegetables which are great for good health.
Does chop suey have sauce?
Yes, and the sauce is savory, perfect for bringing the chicken and veggies together.
What is chop suey sauce made of?
Chop suey sauce is made of soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and water.
How to Cook Chop Suey
Chop suey is cooked on your stovetop. It’s awesome because it includes plenty of nutrition all in one wok or skillet.
How do you thicken chop suey?
With cornstarch in the chop suey sauce, it will thicken beautifully. If yours is too watery though and your measuring is off, you can add a little cornstarch and water as a slurry to thicken it up.
What goes well with Chop Suey
I love to serve chop suey with steamed white rice but you can top it onto lo mein noodles if you’d prefer. Since it has tons of veggies in it, I often serve egg rolls or a soup like egg drop or hot and sour to add more to the meal.
How to Store Chop Suey
If any leftovers remain, put them in airtight containers in your fridge to preserve your chop suey.
How Long Does Chop Suey Last?
In your fridge, you can safely keep chop suey for about 3 days.
Can You Freeze Chop Suey?
Yes! Simply put it in freezer bags and lay it flat or put in airtight containers. It will keep for about 3 months.
How to Reheat Chop Suey?
From frozen, let it thaw in the fridge overnight. When you’re ready for your chop suey, simply warm it in a skillet on the stovetop.
How do you spell Chop Suey?
The correct spelling is ‘Chop Suey’. There are several misspellings of the dish such as: suet, seuy, sui, chopseuy, cuey, sue, choo, siey, cop, chopsue, suy, sueyt.
Watch How To Make Chop Suey (Video)
Homemade Chop Suey Recipe
- 3-4 boneless skinless chicken breasts (thinly sliced)
- 1/2 tsp baking soda
- 2 tbsp vegetable oil
- 2 tbsp garlic (minced)
- 1 small white onion (sliced)
- 3 medium carrots (thinly sliced)
- 3 stems bok choy
- 1 cup mushrooms (sliced)
- 1 cup bean sprouts
Chop Suey Sauce
- 1 tbsp cornstarch
- 2 tbsp soy sauce
- 2 1/2 tbsp oyster sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 tsp white pepper
- 1 cup water
- First, tenderize or “velvet” the chicken. Coat the chicken evenly in the baking soda and set aside for about 20-30 minutes. While the chicken sits, make the sauce.
- To make chop suey sauce, start by whisking the cornstarch and soy sauce in bowl and then add in the oyster sauce, shaoxing wine, sesame oil, white, pepper, and water. Once the sauce is mixed, heat the vegetable oil on high heat in a wok. Add the garlic and onion and cook for about a minute, then add the chicken and cook for another minute. Once the chicken changes from pink to white, add in your veggies except for the bean sprouts and stir fry for an additional minute. Add in the bean sprouts and sauce. Stir fry until the sauce thickens and the vegetables remain crisp. Serve immediately over rice.
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