Chop Suey is a classic American-Chinese stir fry that’s fast, flavorful, and endlessly adaptable. Made with tender chicken slices, crisp vegetables, and a rich, savory sauce featuring rice vinegar, this dish comes together in just minutes. It’s the perfect way to clean out the fridge and still enjoy a satisfying and healthy dinner.
Why You’ll Love This Recipe
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Quick and easy: Ready in just 14 minutes from prep to plate.
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Healthy and nutritious: Loaded with vegetables and light on meat.
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Customizable: Use whatever veggies you have on hand.
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Authentic taste: Thanks to ingredients like rice vinegar and oyster sauce.
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Perfect for weeknights: Minimal prep and cooking time make it ideal for busy days.
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Low calorie option available: Serve with cauliflower rice for a lighter meal.
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Great for meal prep: Stores and reheats well.
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Kid-friendly flavors: Mild and savory taste appeals to all ages.
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Restaurant-style quality: Velvety chicken and glossy sauce give it that takeout feel.
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One-pan meal: Easy cleanup!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Optional Tenderised Chicken:
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180g (6oz) chicken breast, thinly sliced
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1/2 tsp baking soda / bi-carb (optional)
Sauce:
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1 tbsp cornflour / corn starch
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1 1/2 tbsp light soy sauce or all-purpose soy
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1 tbsp oyster sauce
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1 tbsp vinegar
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1/2 tsp sesame oil (optional)
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Dash of white pepper (or black)
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3/4 cup (185 ml) water
Stir Fry:
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1 1/2 tbsp vegetable oil (or other cooking oil)
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2 garlic cloves, finely chopped
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1/2 onion, sliced (white, brown, or yellow)
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5–6 stems choy sum (or other Asian greens)
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1 medium carrot
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1/2 cup sliced mushrooms (shiitake is authentic, but any will do)
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1 cup bean sprouts
Directions
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Tenderize the chicken (optional): Place chicken in a bowl and sprinkle with baking soda. Mix with your fingers and let sit for 20 minutes (no more than 30). Rinse well, pat dry, and set aside.
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Make the sauce: In a bowl, mix cornflour and soy sauce until smooth. Add the rest of the sauce ingredients and stir well.
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Prep the vegetables:
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Trim the ends of the choy sum and cut into 7cm (3″) pieces, separating stems from leaves.
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Peel and slice the carrot into thin 3cm pieces.
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Prepare mushrooms and other vegetables.
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Cook the stir fry:
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Heat oil in a wok or skillet over high heat. Add garlic and stir quickly, then toss in the onion. Stir-fry for 1 minute until starting to soften.
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Add chicken and cook for 1 minute until it’s no longer pink on the outside.
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Add choy sum stems, carrots, and mushrooms. Stir-fry for 1 minute.
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Add choy sum leaves, bean sprouts, and sauce. Stir-fry for 1–2 minutes until the sauce thickens and coats the ingredients. Vegetables should stay crisp-tender.
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Serve: Enjoy hot over rice or cauliflower rice.
Servings and timing
This recipe serves 2–3 people.
Prep time: 9 minutes
Cook time: 6 minutes
Total time: 14 minutes
Variations
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Protein swaps: Substitute chicken with shrimp, beef strips, or tofu.
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Vegetable swaps: Use bok choy, broccoli, snap peas, bell peppers, or zucchini.
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Low-sodium: Use low-sodium soy sauce and skip the oyster sauce if desired.
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Spicy: Add chili flakes or sliced fresh chili for heat.
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Sauce shortcut: Use a pre-made stir fry sauce or homemade “Charlie” sauce if available.
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Gluten-free: Use tamari instead of soy sauce and ensure oyster sauce is gluten-free.
Storage/Reheating
Storage:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating:
Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between.
FAQs
How do I make the chicken extra tender?
Use the “velveting” method by marinating chicken with baking soda for 20 minutes, then rinsing it off before cooking. This technique keeps the meat tender and juicy.
Can I make this vegetarian?
Yes, skip the chicken and oyster sauce, and replace them with tofu and vegetarian stir fry sauce or extra soy sauce for flavor.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, use apple cider vinegar or white vinegar. Avoid balsamic or malt vinegar as their flavors are too strong.
Can I use frozen vegetables?
Yes, just make sure to thaw and drain them before stir frying to avoid excess water in the pan.
Is oyster sauce necessary?
Oyster sauce adds rich, savory depth, but you can skip it or substitute with hoisin sauce or mushroom sauce for a vegetarian alternative.
What kind of mushrooms work best?
Shiitake mushrooms are ideal for authenticity, but button, cremini, or any mushrooms you have will work well.
Can I double the recipe?
Yes, but stir fry in batches to avoid overcrowding the pan, which can lead to steaming instead of searing.
How can I make this dish spicy?
Add a sliced chili, chili paste, or a pinch of red pepper flakes to the sauce or stir fry.
Can I meal prep this?
Absolutely. Cook and store it in individual portions for easy weekday lunches or dinners. It reheats beautifully.
What should I serve with Chop Suey?
Serve it with steamed rice, fried rice, or even noodles. For a low-carb version, try cauliflower rice or zucchini noodles.
Conclusion
Chop Suey – Chicken Stir Fry is a quick, healthy, and delicious meal that’s packed with flavor and veggies. With a glossy, savory sauce and crisp-tender vegetables, it delivers all the satisfaction of takeout in a fraction of the time. Whether you’re using up leftover produce or just craving a fast weeknight dinner, this recipe has you covered.
Print
Chop Suey
- Total Time: 14 minutes
- Yield: 2–3 servings
- Diet: Low Calorie
Description
This Chicken Chop Suey is a quick and healthy American-Chinese stir fry loaded with vegetables and tender chicken in a flavorful sauce made with soy sauce, oyster sauce, and rice vinegar.
Ingredients
- 180g (6oz) chicken breast, thinly sliced
- 1/2 tsp baking soda / bi-carb (optional)
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce (or all-purpose soy)
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup (185 ml) water
- 1 1/2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 1/2 onion, sliced (white, brown, or yellow)
- 5–6 stems choy sum (or other Asian greens), chopped
- 1 medium carrot, peeled and thinly sliced
- 1/2 cup sliced mushrooms (shiitake preferred)
- 1 cup bean sprouts
Instructions
- Optional: Tenderize the chicken by mixing it with baking soda and letting it sit for 20 minutes. Rinse thoroughly and pat dry.
- Prepare the sauce by mixing cornflour and soy sauce until smooth, then stir in remaining sauce ingredients.
- Trim choy sum and cut into 7cm (3″) pieces, separating stems and leaves. Slice carrot into thin pieces.
- Heat oil in a wok over high heat. Add garlic and onion, stir fry for 1 minute.
- Add chicken and stir fry until it changes from pink to white (about 1 minute).
- Add choy sum stems, carrot, and mushrooms. Stir fry for 1 minute.
- Add choy sum leaves, bean sprouts, and sauce. Stir fry 1–2 minutes until sauce thickens and vegetables are tender-crisp.
- Serve immediately with rice or cauliflower rice.
Notes
- Note 1: Baking soda tenderizes the chicken for a restaurant-style texture.
- Note 2: ‘Charlie’ is a homemade stir-fry sauce mix; see original recipe site for substitution details.
- Note 3: Use light soy sauce or all-purpose soy, not dark soy sauce.
- Note 4: Oyster sauce adds depth and umami flavor. For vegetarian, use mushroom sauce.
- Rice vinegar is key for authentic flavor. Substitute with white vinegar if needed.
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Category: Mains
- Method: Stir Fry
- Cuisine: American Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
