Chop Suey (Chicken Stir Fry)

Name: Chicken Chop Suey Stir Fry with Restaurant Sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb (500g) chicken breast or thigh, sliced; 2 tbsp vegetable oil; 1 onion, sliced; 1 bell pepper, sliced; 2 celery stalks, sliced diagonally; 1 cup bean sprouts; 2 green onions, sliced; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp cornstarch; 1/2 cup chicken broth; 1 tsp sesame oil; Salt and pepper to taste

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.

🌍Chinese 🏷️Low-calorie

Total

18 min

Servings

4

Difficulty

Medium

Est. Cost

$28–$46

Recipe Source

View original recipe

From Recipetin Eats

Ingredients

1 lb (500g) chicken breast or thigh, sliced

2 tbsp vegetable oil

1 onion, sliced

1 bell pepper, sliced

2 celery stalks, sliced diagonally

1 cup bean sprouts

2 green onions, sliced

2 cloves garlic, minced

1 tsp fresh ginger, minced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp cornstarch

1/2 cup chicken broth

1 tsp sesame oil

Salt and pepper to taste

15 Ingredients

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Instructions

1
Heat oil in a large wok or skillet over high heat
2
Add chicken and stir-fry for 3-4 minutes until cooked through
3
Add garlic and ginger, stir-fry for 30 seconds until fragrant
4
Add onion, bell pepper and celery. Stir-fry for 2-3 minutes until vegetables are crisp-tender
5
Add bean sprouts and green onions, stir-fry for 1 minute
6
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch and chicken broth
7
Pour sauce over the stir-fry and toss to coat
8
Cook for 1-2 minutes until sauce thickens
9
Remove from heat and drizzle with sesame oil
10
Serve immediately over steamed rice

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Tips & Notes

Pro tips

Slice chicken and vegetables uniformly so they cook in the same time; use a sharp knife or chef's knife for clean cuts.
Keep high heat constant and don't stir constantly—let ingredients sear briefly for flavor before tossing.
Add sauce in the final minute to prevent dilution; a cornstarch slurry thickens it and coats vegetables evenly.
Cook chicken in two batches if your pan is crowded; overcrowding drops temperature and causes steaming instead of stir-frying.

Substitutions

Chicken breast → chicken thigh (juicier; keep cooking time the same)
Bell pepper → snap peas or bok choy (similar texture, shorter cooking time)
Soy sauce → tamari (for gluten-free; use same amount)
Bean sprouts → water chestnuts (adds crunch, no sogginess)

Storage & make-ahead

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.

Common Questions

What is the secret to restaurant-quality chop suey sauce?

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.

Should I use chicken breast or thigh for chop suey?

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.

Can I make chop suey ahead of time?

Prep vegetables and marinate chicken up to 4 hours ahead. Cook and serve immediately for best texture; reheated chop suey becomes soggy.

What vegetables work best in chop suey?

Bell peppers, celery, onions, and bean sprouts are traditional. Use vegetables that hold texture when stir-fried—avoid mushrooms or zucchini that release moisture.

Why is my chop suey watery?

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.