Chicken Stir Fry Chop Suey

Chicken Stir Fry Chop Suey is a quick and flavorful stir-fry dish loaded with tender chicken and crisp vegetables, all tossed in a savory soy-based sauce. This American Chinese classic is easy to customize and perfect served over rice or noodles for a satisfying meal.

Why You’ll Love This Recipe

• Fast and easy to prepare—ready in under 30 minutes
• Flexible with any mix of vegetables
• Features tender, juicy chicken with velvety texture
• Savory sauce with a glossy, thick finish
• Great for meal prep or a quick weeknight dinner

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Protein and marinade

• Boneless chicken breast or thigh, thinly sliced
• Cornstarch
• (Optional: baking soda for velveting)

Vegetables (choose your mix)

• Onion
• Carrot
• Celery
• Mushrooms
• Bean sprouts
• Bok choy or choy sum
• Snow peas

Sauce

• Soy sauce
• Chicken broth or water
• Cornstarch slurry
• Chinese cooking wine (Shaoxing) or mirin
• Sesame oil (optional)
• Oyster sauce (optional)
• White or black pepper
• Sugar

Aromatics

• Garlic, minced
• Ginger, grated (optional)

Directions

1. (Optional) Velvet chicken: Toss with baking soda for 20 minutes, rinse, then coat with cornstarch.
2. Whisk sauce ingredients in a bowl—soy sauce, broth, cooking wine, oyster sauce, sesame oil, sugar, pepper, and cornstarch slurry.
3. Heat oil in a wok or pan. Stir-fry chicken until just cooked. Remove and set aside.
4. Stir-fry firm vegetables (onion, carrot, celery), then add tender ones (mushrooms, bok choy, snow peas) and aromatics.
5. Return chicken to pan, pour in sauce, and stir-fry until sauce thickens and everything is coated.
6. Serve immediately over rice or noodles.

Servings and timing

• Serves: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Use beef, pork, shrimp, or tofu instead of chicken
• Add bell peppers, baby corn, or water chestnuts for crunch
• Increase garlic and ginger for a bolder flavor
• Serve over cauliflower rice for a low-carb option

Storage/reheating

• Store leftovers in an airtight container for up to 3 days
• Reheat in a skillet with a splash of broth to refresh the sauce
• Not ideal for freezing due to vegetable texture changes

FAQs

What is velveting chicken?

A method using baking soda or cornstarch to make chicken extra tender and silky when stir-fried.

Can I skip the Chinese cooking wine?

Yes—substitute with mirin, dry sherry, or leave it out entirely.

Which cut of chicken works best?

Chicken thighs are juicier, but breasts also work well if sliced thinly.

How do I thicken the sauce?

Use a cornstarch slurry and cook the sauce until it turns glossy and thickens.

Is Chop Suey gluten-free?

Use tamari or gluten-free soy sauce and ensure other ingredients like oyster sauce are gluten-free.

Can I use pre-cooked chicken?

Yes—add it with the vegetables just before the sauce to avoid overcooking.

How spicy is it?

Not spicy by default. Add chili flakes or sriracha if you like heat.

What vegetables are essential?

Onion, celery, and bean sprouts are traditional, but any fresh veggies work.

Can I make it ahead?

Yes—prep the vegetables and sauce in advance, then stir-fry just before serving.

What should I serve it with?

Steamed rice, jasmine rice, chow mein, or noodles are all great choices.

Conclusion

Chicken Stir Fry Chop Suey is a classic, adaptable dish that delivers bold flavor and satisfying textures with minimal effort. With endless veggie and protein variations, it’s a reliable and tasty recipe you’ll return to again and again. Serve it hot over rice or noodles and enjoy a delicious takeout-style meal at home.

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