There is something incredibly comforting and vibrant about a homemade Chop Suey Recipe that brings a burst of flavors and colors to your dinner table. This classic Chinese-American dish features tender chicken and a colorful medley of vegetables all coated in a savory sauce that hits just the right balance between salty and slightly sweet. Whether you’re a seasoned home cook or just looking for a quick weeknight meal with restaurant-quality appeal, this Chop Suey Recipe will quickly become one of your go-to favorites.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential to making this Chop Suey Recipe shine. Each one plays a specific role, from adding texture and flavor to creating the perfect sauce that ties everything together.
- Boneless, skinless chicken breast (½ pound): Thinly sliced for quick cooking and tender bites.
- Egg white (1): Helps give the chicken a silky coating when marinated.
- Cornstarch (2 tablespoons total): Used to thicken the sauce and give the chicken a delicate crust.
- Soy sauce (¼ cup plus 1 tablespoon): Provides that essential umami depth and a hint of saltiness.
- Vegetable oil (2 tablespoons): Ideal for stir-frying to keep everything crisp and flavorful.
- Garlic (2 cloves, minced): Adds fragrant warmth to the dish.
- Medium onion (1, thinly sliced): Brings sweetness and softness to the stir-fry.
- Bell pepper (1, sliced into strips): Offers a pop of color and mild crunch.
- Mixed vegetables (2 cups): A vibrant mix like carrots, snow peas, broccoli, and baby corn gives variety in flavor and texture.
- Oyster sauce (2 tablespoons): Enhances the savory character and adds a touch of richness.
- Sugar (1 teaspoon): Balances the saltiness and brings harmony to the sauce.
- Salt and black pepper (to taste): Season carefully to complement the flavors without overpowering them.
- Low-sodium chicken broth (1 cup): Creates a flavorful base for the sauce without being too salty.
- Cornstarch slurry (2 tablespoons cornstarch mixed with 4 tablespoons water): Used at the end to give the sauce a luscious thickness.
How to Make Chop Suey Recipe
Step 1: Marinate the Chicken
First things first, whisk together the egg white, cornstarch, and soy sauce in a bowl until smooth. Toss in the thinly sliced chicken breast and coat it well with the marinade. Pop it in the fridge for about 30 minutes. This simple step tenderizes the chicken and ensures each piece cooks beautifully while soaking in flavor.
Step 2: Cook the Chicken
Heat one tablespoon of vegetable oil in your skillet or wok over medium heat. Add the marinated chicken and stir-fry it until it turns opaque and is just cooked through. Remove the chicken from the pan and set aside, keeping all those lovely juices in the pan for the next steps.
Step 3: Stir-Fry the Vegetables
Now, add the remaining oil to the skillet and toss in the minced garlic and thinly sliced onion. Stir everything until the onion becomes translucent and releases a sweet aroma. Then, add the bell pepper strips and your mixed vegetables. Stir-fry until the vegetables are crisp-tender — this keeps their bright colors and fresh bite, which is key to a great Chop Suey Recipe experience.
Step 4: Bring It All Together
Return the cooked chicken to the skillet with the veggies, then pour in the soy sauce, oyster sauce, and sprinkle in the sugar, salt, and black pepper. Give it a good stir to combine all those flavors. Slowly add the chicken broth and bring everything to a gentle simmer. Finally, stir in the cornstarch slurry a little at a time, allowing the sauce to thicken to just the right consistency — silky and coat-worthy.
Step 5: Serve It Up
Serve your delightful Chop Suey Recipe piping hot, ideally over a bed of fluffy cooked rice. The rice not only complements the dish perfectly but also soaks up all those delicious juices you worked so hard to build.
How to Serve Chop Suey Recipe
Garnishes
Adding fresh garnishes can elevate your Chop Suey Recipe beautifully. Sprinkle some sliced green onions or a handful of chopped cilantro for a burst of freshness. A light drizzle of toasted sesame oil or a few toasted sesame seeds can also bring extra aroma and a subtle nutty crunch that pairs perfectly with the dish.
Side Dishes
To round out your meal, consider serving your Chop Suey alongside steamed jasmine or basmati rice. You might also want to add a simple cucumber salad or pickled vegetables on the side to contrast the warm, savory elements of this dish with something crisp and tangy.
Creative Ways to Present
Why not make your Chop Suey Recipe the star of a family-style platter? Serve it in a vibrant bowl surrounded by small dishes of chili-garlic sauce, extra oyster sauce, and lime wedges. Another fun idea is to pile it into warm lettuce cups for a fresh, handheld option everyone at the table will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The flavors will continue to meld and the vegetables will keep their slight crunch if eaten within 2 to 3 days. Be sure to let the dish cool completely before storing to maintain freshness.
Freezing
You can freeze the cooked Chop Suey Recipe for up to 1 month. When freezing, portion it into freezer-safe containers or bags to make thawing easier. Just note that some vegetables may become softer after freezing and reheating but it will still taste delicious.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to help restore moisture if necessary. Stir frequently until everything is warmed through. Avoid the microwave for best texture, but if in a pinch, use short bursts and stir between them.
FAQs
Can I use other types of meat in this Chop Suey Recipe?
Absolutely! While chicken breast is standard, you can swap it for pork, beef, shrimp, or even tofu for a vegetarian twist. Just adjust cooking times accordingly to ensure your chosen protein is perfectly cooked.
What vegetables work best in Chop Suey?
Traditional chop suey features a variety of crisp vegetables like carrots, snow peas, broccoli, baby corn, and bell peppers, but feel free to add or substitute seasonal veggies like mushrooms, zucchini, or celery for your personal taste.
Is there a substitute for oyster sauce?
If you want to avoid oyster sauce, you can use hoisin sauce or a mixture of soy sauce with a touch of sugar and mushroom sauce to replicate the savory-sweet complexity it adds.
Can I prepare parts of this Chop Suey Recipe in advance?
Yes, you can marinate the chicken up to a day ahead and chop vegetables in advance. Keep them refrigerated separately until you’re ready to cook for the freshest results.
What is the best rice to serve with this dish?
Medium or long-grain white rice like jasmine or basmati works beautifully because of their fragrant aroma and fluffy texture that complements the saucy Chop Suey so well.
Final Thoughts
This Chop Suey Recipe is a wonderful way to enjoy a delicious, quick, and colorful meal that feels special every time you make it. The combination of tender chicken, crunchy vegetables, and flavorful sauce is a classic for a reason. I can’t wait for you to give this recipe a try and bring a bit of comforting, homemade goodness to your table!
Print
Chop Suey Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Description
This classic Chop Suey recipe features tender chicken breast and a colorful mix of crisp-tender vegetables tossed in a savory sauce. Quick to prepare and bursting with flavor, it’s perfect for a satisfying weeknight meal served over steamed rice.
Ingredients
For the Chicken
- ½ pound boneless, skinless chicken breast, thinly sliced
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For the Chop Suey
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, thinly sliced
- 1 medium bell pepper, sliced into strips
- 2 cups mixed vegetables (carrots, snow peas, broccoli, baby corn), bite-sized
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 1 cup low-sodium or no-sodium chicken broth
- 2 tablespoons cornstarch mixed with 4 tablespoons water (cornstarch slurry)
Instructions
- Marinate the chicken: In a bowl, whisk together egg white, cornstarch, and soy sauce. Add the thinly sliced chicken breast and mix well to coat. Cover and marinate in the refrigerator for 30 minutes to tenderize and flavor the chicken.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Add the marinated chicken and cook until it turns opaque and is just cooked through, about 3-4 minutes. Remove the chicken from the skillet and set aside while preparing the vegetables.
- Stir-fry the vegetables: In the same skillet, heat the remaining tablespoon of oil. Add the minced garlic and thinly sliced onion, stir-frying until the onion becomes translucent and fragrant. Next, add the sliced bell pepper and mixed vegetables, stir-frying them until they are crisp-tender but still vibrant, approximately 3-5 minutes.
- Combine and simmer: Return the cooked chicken to the skillet with the vegetables. Pour in the low-sodium soy sauce, oyster sauce, and sprinkle in the sugar, salt, and black pepper to taste. Stir well to combine all the flavors. Add the chicken broth and bring the mixture to a simmer over medium heat.
- Thicken the sauce and serve: Gradually stir in the cornstarch slurry, continuously stirring until the sauce thickens to a glossy consistency. Once thickened and heated through, remove from heat. Serve the hot Chop Suey immediately over cooked rice for a comforting meal.
Notes
- Marinating the chicken with egg white and cornstarch helps to give it a tender, velvety texture.
- You can customize the vegetable mix based on seasonal availability or preference.
- Use low-sodium soy sauce and chicken broth to control the saltiness of the dish.
- Serve with steamed jasmine or long-grain rice for best results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
