Delicious Chicken Chop Suey

This chicken chop suey has been my go-to weeknight recipe for years, delivering authentic Chinese American flavors with minimal effort and maximum satisfaction. The combination of tender chicken and crisp vegetables coated in a savory sauce creates a restaurant-quality dish right in your home kitchen.

I first made this recipe when I was craving Chinese food but didn't want to order delivery. My family was so impressed they requested it weekly, and it has become our Thursday night tradition when everyone needs a quick but satisfying meal.

Ingredients

For The Chicken

• Chicken breast: fresh protein that stays tender when properly marinated and quickly cooked
• Cornstarch: creates a protective coating that keeps the chicken juicy while helping the sauce adhere
• Salt: enhances the natural flavor of the chicken
• Lemon juice: tenderizes the meat while adding brightness
• Vegetable oil: prevents sticking and adds moisture to the chicken

For The Sauce

• Light soy sauce: provides the foundational savory flavor without overpowering
• Oyster sauce: adds rich umami depth that makes the dish taste authentic
• Sesame oil: brings that distinctive nutty aroma that elevates the entire dish
• Cornstarch: transforms the liquid ingredients into a silky sauce that coats every bite
• Salt and pepper: balances and enhances all other flavors
• Water: controls the consistency of your sauce

For The Vegetables

• Onion: creates a sweet aromatic base when cooked
• Garlic: infuses the oil with essential flavor
• Carrot: adds natural sweetness and beautiful color contrast
• Cabbage: provides volume and crunch while absorbing the sauce beautifully
• Bean sprouts: contribute fresh texture and subtle nutty flavor
• Green onions: finish the dish with bright color and mild onion flavor

Step-by-Step Instructions

Marinate the Chicken:

Combine cubed chicken with cornstarch, salt, lemon juice, and oil in a bowl. Make sure each piece is evenly coated to create a protective layer that will keep the chicken moist during cooking. Let it sit while you prepare the other components.

Prepare the Sauce:

Whisk together soy sauce, oyster sauce, sesame oil, cornstarch, salt, pepper, and water until completely smooth. The cornstarch will initially settle at the bottom, so be thorough in your mixing. A well-mixed sauce ensures even thickening when cooking.

Cook the Chicken:

Heat your wok or skillet until a drop of water sizzles on contact. Add just enough oil to coat the surface and add the marinated chicken in a single layer. Cook for exactly 3 minutes until the outside is lightly golden but the inside remains juicy. Remove and set aside to prevent overcooking.

Sauté the Vegetables:

In the same pan, add another small drizzle of oil followed by onions and garlic. Cook for precisely 1 minute until fragrant but not browned. Add the carrots and cabbage next, sautéing for just 1 additional minute to maintain their crispness and nutritional value.

Combine and Finish:

Return the chicken to the pan along with the bean sprouts. Toss quickly for 30 seconds to integrate the ingredients. Stir your sauce mixture once more to redistribute the cornstarch, then pour it over the chicken and vegetables. Mix continuously as the sauce thickens to coat everything evenly, which takes about 45 seconds.

Garnish and Serve:

Sprinkle freshly sliced green onions over the finished dish while it's still hot. The residual heat will slightly wilt them, releasing their flavor. Add sesame seeds if desired and serve immediately with steamed rice for the complete experience.

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The oyster sauce is truly the secret ingredient in this recipe. When I first tried making chop suey without it, something was clearly missing. That rich umami depth is what transforms this from a simple stir fry into an authentic tasting dish that reminds me of the Chinese restaurant my family frequented when I was growing up.

Make Ahead and Storage

This chicken chop suey actually tastes even better the next day as the flavors have time to meld together. To store leftovers, let the dish cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days. When reheating, add a splash of water to rejuvenate the sauce and heat gently in a covered pan or microwave until just hot enough to eat. This prevents the vegetables from becoming overcooked and the chicken from drying out.

Easy Substitutions

If you need to adapt this recipe based on dietary requirements or available ingredients, there are several easy swaps that work beautifully. For a vegetarian version, replace the chicken with firm tofu or tempeh and use mushroom sauce instead of oyster sauce. Those avoiding gluten can substitute tamari for soy sauce and ensure their oyster sauce is gluten-free certified. For a lower sodium option, use reduced-sodium soy sauce and add a splash of rice vinegar to brighten the flavors without adding extra salt.

Serving Suggestions

While steamed white rice is the traditional accompaniment, this versatile dish pairs wonderfully with several alternatives. Try serving it over brown rice for added fiber, or with rice noodles for a different texture experience. For a lower carb meal, cauliflower rice makes an excellent base. To create a complete spread for guests, serve alongside egg drop soup and vegetable spring rolls. A cold Asian cucumber salad provides a refreshing contrast to the warm, savory chop suey.

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Cultural Background

Chicken chop suey holds a fascinating place in culinary history as one of the first Chinese American fusion dishes. Contrary to popular belief, it wasn't imported directly from China but developed in the United States in the late 19th century. Chinese immigrants adapted their cooking techniques to locally available ingredients, creating dishes that appealed to American palates while retaining Chinese cooking principles. The name comes from Cantonese words meaning "mixed pieces," accurately describing this colorful medley of ingredients. What began as a practical solution for immigrant cooks became an iconic dish that helped introduce many Americans to Chinese flavors.

Recipe FAQs

→ What makes Chicken Chop Suey unique?

Chicken Chop Suey combines tender chicken, fresh vegetables, and a savory sauce, creating a flavorful and quick dish inspired by Chinese American cuisine.

→ Can I use different vegetables?

Yes, you can customize the vegetables based on your preference. Broccoli, bell peppers, and mushrooms are great additions to the mix.

→ How can I make the chicken tender?

Marinate the chicken with cornstarch, salt, and lemon juice. This technique locks in moisture and creates tender, juicy bites.

→ Can I replace oyster sauce in the recipe?

Yes, you can replace oyster sauce with hoisin sauce or soy sauce mixed with a bit of sugar for a similar savory-sweet flavor.

→ Is it necessary to use sesame oil?

Sesame oil adds a distinct nutty flavor, but it can be omitted or replaced with a neutral oil if preferred.