If you love vibrant, wholesome meals packed with colorful veggies and tender chicken, you’re going to fall head over heels for this Chop Suey – Chicken Stir Fry Recipe. It’s a brilliant mix of fresh ingredients and savory sauces that come together in just about 30 minutes, creating a dish that’s both comforting and exciting. Whether you’re craving something quick for weeknight dinner or wanting to impress friends with homemade Asian-American flavors, this recipe hits all the right notes with satisfying textures and bold taste.
Ingredients You’ll Need
Simple, fresh, and essential – each ingredient in this Chop Suey – Chicken Stir Fry Recipe plays a special role, bringing a balance of textures, flavors, and colors that make the dish truly shine. From crisp vegetables to savory sauces and juicy chicken, these components create a harmony you’ll want again and again.
- 1 lb boneless, skinless chicken breast (thinly sliced): Use fresh chicken breast for tender, lean protein that cooks quickly.
- 2 tablespoons vegetable oil: Neutral oil is perfect for high-heat stir frying without overpowering flavors.
- 2 cloves garlic (minced): Adds aromatic depth that wakes up the entire dish.
- 1 small onion (sliced): Provides a mild sweetness and a bit of crunch once cooked.
- 2 cups shredded cabbage: Gives a satisfying crunch and balances the protein with freshness.
- 1 cup sliced carrots: Brightens the dish with color and a hint of natural sweetness.
- 1 cup bean sprouts: Light and crisp, they add great texture contrast just before serving.
- 1 cup chopped celery: Adds a fresh, herbal note with lovely crunch.
- 1 red bell pepper (sliced): Brings vibrant color and a sweet, juicy bite.
- 1/2 cup water chestnuts (sliced): Their unique, crunchy texture is a classic Chop Suey favorite.
- 1/4 cup low-sodium soy sauce: Essential for umami flavor without overpowering saltiness.
- 2 tablespoons oyster sauce: Adds rich, savory depth that elevates the stir fry.
- 1 tablespoon cornstarch: Helps thicken the sauce for that perfect cling to veggies and chicken.
- 1/2 cup chicken broth: Creates a flavorful base for the sauce, adding moisture and subtle richness.
- Salt and pepper to taste: Adjust carefully to enhance natural flavors without overwhelming.
How to Make Chop Suey – Chicken Stir Fry Recipe
Step 1: Prepare the sauce
Start by whisking together soy sauce, oyster sauce, cornstarch, and chicken broth in a small bowl. This mix will become the glossy, flavorful coating that brings the entire dish together. Setting it aside allows the cornstarch to dissolve well before hitting the hot pan.
Step 2: Cook the chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and stir-fry it until it’s cooked through and just starts to brown, about 5 to 6 minutes. This step locks in the juiciness and gives the chicken a lovely texture. Remove the chicken and set it aside to keep it warm.
Step 3: Sauté the aromatics and veggies
Add the remaining tablespoon of oil to the skillet. Toss in the minced garlic and sliced onions, cooking for a minute until fragrant. Then add the cabbage, carrots, celery, and red bell pepper. Stir-fry these vibrant veggies for 3 to 4 minutes so they soften slightly but still keep a bit of crunch, capturing that perfect stir-fry bite.
Step 4: Combine everything
Return the cooked chicken to the skillet along with the bean sprouts and sliced water chestnuts. Pour the prepared sauce over the mixture and stir everything thoroughly to coat. Cook for an extra 2 to 3 minutes until the sauce thickens just enough to bind all the ingredients and everything is heated through. This final step melds all those lovely flavors beautifully.
How to Serve Chop Suey – Chicken Stir Fry Recipe
Garnishes
Fresh and simple garnishes like chopped green onions or a sprinkle of toasted sesame seeds bring an inviting finish to the dish. They add a pop of color and a subtle nutty flavor that perfectly complements the stir fry’s textures.
Side Dishes
This Chop Suey – Chicken Stir Fry Recipe pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up the savory sauce. If you’re in the mood for something different, try it over noodles or even cauliflower rice for a lighter option.
Creative Ways to Present
For a fun twist, serve the stir fry inside crisp lettuce cups or alongside crispy wonton chips for added crunch. You can also pack it in reusable containers for a vibrant and satisfying lunch that reheats beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken and vegetables retain their flavor well, and the sauce keeps everything moist and delicious.
Freezing
If you want to freeze the stir fry, it’s best to do so without the bean sprouts, as they can become watery. Freeze in a freezer-safe container for up to 2 months and thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally to warm everything evenly without drying out the chicken or veggies. Adding a splash of water or chicken broth can help revive the sauce if it thickened too much.
FAQs
Can I use other proteins instead of chicken in this Chop Suey – Chicken Stir Fry Recipe?
Absolutely! Shrimp, pork, or firm tofu are excellent substitutes. Just adjust the cooking time accordingly to avoid overcooking delicate proteins.
What vegetables work best in chop suey?
The classic combination includes cabbage, carrots, celery, bell peppers, bean sprouts, and water chestnuts, but feel free to add broccoli, snow peas, or mushrooms for extra variety and nutrition.
Is this recipe gluten-free?
To make it gluten-free, swap out regular soy sauce for tamari or a gluten-free soy sauce alternative, and double-check that the oyster sauce used is gluten-free as well.
How can I thicken the sauce if it’s too thin?
If the sauce is thinner than you’d like, mix a little more cornstarch with water and stir it in while cooking until it reaches your desired consistency.
Can I prepare parts of this dish ahead of time?
Yes! Slicing the vegetables and chicken ahead will save you time on cooking day. You can also mix the sauce ingredients in advance and keep everything refrigerated until you’re ready to cook.
Final Thoughts
This Chop Suey – Chicken Stir Fry Recipe is a total game changer for anyone craving a quick, colorful, and satisfying meal that feels like a special treat every time. It’s packed with fresh veggies, savory sauce, and tender chicken that combine effortlessly to brighten up any dinner table. Trust me, once you make it, you’ll want to keep this recipe close for those nights when you need a delicious homemade meal in a flash. Give it a go and enjoy every flavorful bite!
Print
Chop Suey – Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-American
Description
A quick and delicious Chop Suey Chicken Stir Fry recipe featuring tender chicken breast and colorful vegetables tossed in a savory soy and oyster sauce. Perfect for a nutritious weeknight dinner served over rice or noodles.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breast, thinly sliced
Vegetables
- 2 cloves garlic, minced
- 1 small onion, sliced
- 2 cups shredded cabbage
- 1 cup sliced carrots
- 1 cup bean sprouts
- 1 cup chopped celery
- 1 red bell pepper, sliced
- 1/2 cup water chestnuts, sliced
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
Other
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth until smooth. Set aside.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and stir-fry until fully cooked and lightly browned, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics and vegetables: Add the remaining tablespoon of oil to the same skillet. Stir in the minced garlic and sliced onion, cooking for about 1 minute until fragrant. Add the shredded cabbage, sliced carrots, chopped celery, and sliced red bell pepper. Stir-fry the vegetables for 3-4 minutes until just tender.
- Combine and finish cooking: Return the cooked chicken to the skillet. Add the bean sprouts and sliced water chestnuts. Pour the prepared sauce over all the ingredients and stir well to coat everything evenly.
- Thicken sauce and serve: Cook for an additional 2-3 minutes until the sauce thickens slightly and everything is heated through. Season with salt and pepper to taste. Serve hot over cooked rice or noodles.
Notes
- Substitute chicken with shrimp, pork, or tofu for variety.
- Add broccoli, mushrooms, or snow peas for additional vegetables.
- Adjust the amount of soy sauce and oyster sauce to your desired level of saltiness.
