Chicken chop suey is a quick Chinese stir fry that relies on a well-balanced soy-based sauce to tie together tender chicken and crisp vegetables. The restaurant secret lies in the sauce composition and high-heat cooking technique.
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Heat oil in a large wok or skillet over high heat
Add chicken and stir-fry for 3-4 minutes until cooked through
Add garlic and ginger, stir-fry for 30 seconds until fragrant
Add onion, bell pepper and celery. Stir-fry for 2-3 minutes until vegetables are crisp-tender
Add bean sprouts and green onions, stir-fry for 1 minute
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch and chicken broth
Pour sauce over the stir-fry and toss to coat
Cook for 1-2 minutes until sauce thickens
Remove from heat and drizzle with sesame oil
Serve immediately over steamed rice
Store leftovers in an airtight container up to 3 days. Reheat in a wok or skillet over medium-high heat with a splash of water; texture will soften.
Balance soy sauce with a touch of sweetness (sugar or cornstarch thickener) and umami depth. Cook the sauce separately before adding, allowing flavors to meld and the sauce to coat evenly.
Thigh stays juicier during high-heat stir frying, but breast works if sliced thin and not overcooked. Both should be cut into uniform pieces for even cooking.
Prep vegetables and marinate chicken up to 4 hours ahead. Cook and serve immediately for best texture; reheated chop suey becomes soggy.
Bell peppers, celery, onions, and bean sprouts are traditional. Use vegetables that hold texture when stir-fried—avoid mushrooms or zucchini that release moisture.
Too much liquid in the sauce or overcrowded pan (steaming instead of frying). Use a cornstarch slurry in the sauce and cook in batches over high heat.
