A colorful medley of crisp vegetables and tender chicken dances in a savory sauce, filling the kitchen with a rich, tantalizing aroma. The vibrancy of red bell peppers and green bok choy offers a feast for the eyes, inviting you to dive into this delicious world of flavor. Chop Suey isn’t just a dish; it’s a nostalgic embrace that evokes memories of hearty family dinners and cherished moments around the table.

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Crafting this dish at home is simpler than you’d expect, offering a delightful mix of comfort and culinary adventure. With just a handful of budget-friendly ingredients, you can whip up a wholesome meal that pleases everyone at the table. Ideal for weeknight dinners or casual gatherings, this recipe invites experimentation and personalization. It’s a classic that encourages you to make it your own. So gather your ingredients and get ready to savor the deliciousness of homemade Chop Suey.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chop Suey
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chop Suey

Why You’ll Love This Recipe

Simple & Quick: Ready in about 30 minutes, perfect for busy nights.
Irresistible Flavor: A perfect blend of sweet, savory, and just a hint of spice.
Eye-Catching Appeal: Vibrant colors from fresh vegetables make it visually stunning.
Flexible Serving: Enjoy it as a main dish or as a side at larger gatherings.
Diet-Friendly Options: Easily adapt to suit gluten-free or vegetarian preferences.

Ingredients You’ll Need

12 ounces chicken breasts, sliced into thin (¼ inch) strips: Ideal for tender, juicy bites. Consider using tofu or seitan for a vegetarian twist.
2 tablespoons peanut or vegetable oil: A good fat for frying. If allergic to peanuts, use canola or sunflower oil.
1 tablespoon cornstarch: Helps create a velvety texture for the chicken. Substitute with arrowroot powder for a gluten-free option.
1 tablespoon soy sauce: Promotes umami flavor. Try coconut aminos for a soy-free alternative.
1 teaspoon toasted sesame seed oil: Adds a rich, nutty flavor. Don’t confuse it with regular sesame oil.
1 teaspoon rice wine (see notes): Enhances depth; replace with white wine or omit for strict diets.
1 teaspoon baking soda: Used in the velveting process, making the chicken tender.
1/3 cup low sodium chicken broth: For added moisture without too much salt. Substitute with vegetable broth for vegetarian versions.
3 tablespoons reduced sodium soy sauce: Keeps it flavorful while controlling salt intake.
2 tablespoons oyster sauce: Adds a layer of sweetness and complexity. For a vegan option, use mushroom sauce.
2 tablespoons brown sugar: Provides sweetness to balance the savory elements. Honey or maple syrup can be a natural alternative.
1 tablespoon rice wine (see notes): Adds extra flavor; see notes above for substitutes.
1-3 teaspoons Asian chili sauce or sriracha: Adjust according to your spice tolerance for a delightful kick.
1 teaspoon toasted sesame seed oil: Reiterated for enhancing flavor.
1/4 teaspoon white pepper: Gives a different heat than black pepper. If unavailable, black pepper can be used.
1 tablespoon cornstarch: To thicken the sauce.
1/2 large white onion, sliced: Adds sweetness and depth. Yellow onions work too.
2 baby bok choy (about 15 oz.): A crunchy green, adding freshness. Swiss chard or spinach can substitute.
2 cups broccoli florets (bite size): Perfect for adding a nutritious crunch. Cauliflower florets work as a good alternative.
1 carrot, thinly sliced: Provides sweetness and color; can swap with bell pepper strips.
1 red bell pepper cut into 1” pieces: Adds sweetness and a pop of color. Any bell pepper variety can work.
1 5-oz can (¾ cup) baby corn: Brings a unique texture; omit if you can’t find it.
3-4 garlic cloves, minced: Essential for flavor. You can adjust based on personal taste.
2 teaspoons minced ginger: Infuses warmth and zest. Fresh ginger is best, but powdered can be used in a pinch.
1 cup mung bean sprouts: Light and crisp, offering a fresh element; substitute with shredded cabbage if preferred.

How to Make Chop Suey

Velvet Chicken: In a large bowl or freezer bag, whisk together the peanut oil, soy sauce, rice wine, baking soda, and cornstarch. Add the sliced chicken, ensuring it’s well-coated. Let this marinate at room temperature for 20-30 minutes while you prep other ingredients.
Prepare Bok Choy: Separate the bok choy stems from the leaves. Cut larger stems in half lengthwise and slice the leaves into thick ribbons.
Make the Sauce: Whisk together the remaining sauce ingredients—low sodium soy sauce, oyster sauce, brown sugar, and broth—in a medium bowl. Set it aside for later.
Cook Chicken: Heat a well-seasoned cast iron or nonstick skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat. Add the marinated chicken in a single layer and sear for 1-2 minutes on each side until browned and about 90% cooked. Remove the chicken and set it on a plate.
Stir Fry Veggies Part 1: Add one tablespoon of oil to the same skillet and heat over medium-high. Toss in the sliced onions, broccoli florets, and bok choy stems. Stir-fry for 1 minute until they start to soften.
Stir Fry Veggies Part 2: Add the thinly sliced carrots, diced bell peppers, and baby corn to the skillet. Stir-fry for 1-2 minutes without overcooking, maintaining some crunch. Toss in minced garlic and ginger, sauté for an additional 30 seconds.
Add Sauce: Re-whisk the sauce to ensure it’s well combined, then pour it over the chicken and vegetables. Stir in the bok choy leaves and mung bean sprouts. Bring the mixture to a simmer, allowing the sauce to thicken for 1-2 minutes.
Serve: Plate up the vibrant Chop Suey! Garnish with additional chili sauce, sliced green onions, and a sprinkle of sesame seeds for some flair.

Storing & Reheating

For leftovers, store your Chop Suey in an airtight container at room temperature for a few hours, but it’s best refrigerated for longer storage. In the fridge, it lasts up to 3-4 days. To freeze, use a freezer-safe container and store for up to 3 months. When reheating, do so in a skillet over medium heat until warmed through, about 5-7 minutes. The texture may soften slightly after freezing, but adding a splash of broth can revive some moisture and flavor.

Chef’s Helpful Tips

When velveting chicken, don’t marinate too long; 30 minutes is ideal. Over-marination can lead to a mushy texture.
For bonus flavor, add a dash of fish sauce along with the oyster sauce.
Timing is crucial; prep everything before cooking since stir-frying goes quickly.
If you’re a heat lover, reserve some sriracha for drizzling at the table.
Feel free to experiment with different vegetables based on what’s fresh or in season.

Your homemade Chop Suey brings not just delightful flavors to your table, but also versatility. Swap in your favorite veggies, or spice it up as you like. The beauty of this recipe invites creativity, allowing you to make it truly yours. A dish that thrives on personal expression, it encourages you to savor each moment as you unleash your culinary skills.

Recipe FAQs

Can I make this recipe ahead of time?

Absolutely! You can prep the chicken and chop the vegetables ahead of time. Store everything separately in the fridge for up to a day. When ready to eat, just follow the stir-frying steps to bring it all together.

Is Chop Suey typically served with rice?

Yes, it pairs beautifully with steamed rice or noodles. You can serve it over fluffy jasmine rice, brown rice, or even quinoa for a healthy twist.

Can I make this recipe vegan?

Certainly! Switch out the chicken for tofu or your favorite vegan protein, and use mushroom sauce instead of oyster sauce for a fully plant-based meal.

What can I do if my sauce is too thick?

If your sauce thickens too much while cooking, simply add a little more chicken or vegetable broth, stirring to reach your desired consistency. It’s all about balancing it to suit your taste!

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Chop Suey

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Chop Suey

Storing & Reheating

Chef’s Helpful Tips