Homemade Chop Suey Recipe

Print Pin

5 from 49 votes

Prep Time 7

Cook Time 10

Total Time 17

Servings servings

Calories 160

This homemade Chop Suey recipe is better than that takeout. The trick to amazing chop suey is all in the sauce. When you get the Chop Suey sauce right it makes the entire dish exceptional! A good Chop Suey sauce is all in the oyster sauce and shaoxing wine. Its the trick that all the Chinese restaurants use to make their sauce delicious.

Equipment

Ingredients

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

Instructions

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.

Calories: 160kcal

Course: Main Course

Cuisine: Chinese

Nutrition