If you’re craving a quick, satisfying meal that’s packed with vibrant flavors and fresh veggies, you’re going to love this Chicken Chop Suey Stir-Fry Recipe. It’s one of those dishes that feels like a warm hug on a plate—comforting, tasty, and surprisingly easy to pull together. Whether you’re short on time or just want a delicious stir-fry that’s better than takeout, this recipe is totally fan-freaking-tastic. Stick with me and I’ll show you how to make this classic dish shine in your own kitchen.
Why You’ll Love This Recipe
- Super Quick & Easy: This stir-fry comes together in under 30 minutes, perfect for busy weeknights.
- Fresh, Crunchy Veggies: You get that satisfying crunch that keeps it vibrant and healthy.
- Flavor-Packed Sauce: The combo of oyster sauce, soy, and a hint of sesame makes every bite deliciously savory.
- Family Favorite: My loved ones always ask for seconds—and yours will, too!
Ingredients You’ll Need
These ingredients come together seamlessly, creating a nice balance of protein, veggies, and a sauce that really ties it all. A quick note: I always aim to use fresh vegetables here because they bring texture and brightness that frozen just can’t match.
- Chicken breast: Lean and tender, it soaks up the marinade beautifully for juicy bites.
- Cornstarch: Helps the chicken get that velvety coating and thickens the sauce.
- Salt: Just a pinch to season the chicken and bring out natural flavors.
- Lemon juice: A splash brightens up the marinade and balances richness.
- Vegetable oil: Neutral and great for stir-frying without burning.
- Light soy sauce: Adds that classic savory umami flavor.
- Oyster sauce: My secret weapon for depth and a subtle sweetness in the sauce.
- Sesame oil: Use sparingly—it packs a punch of nuttiness.
- Ground black pepper: Just enough for a gentle kick.
- Onion: Sliced thin to soften and add sweetness.
- Garlic cloves: Sliced fresh garlic really amps up the aroma.
- Carrot: Thinly sliced for some natural crunch and color.
- Cabbage leaves: Chopped and tender but still crisp—love how it holds up here.
- Bean sprouts: Added last for freshness and crunch.
- Green onions: Sliced and sprinkled at the end for a fresh, mild onion flavor.
Variations
I love that this Chicken Chop Suey Stir-Fry Recipe is so adaptable. You can easily tweak ingredients or swap veggies to make it your own, which is perfect when you want to keep things interesting or cater to different diets.
- Vegetarian Variation: I’ve swapped out the chicken for tofu or even mushrooms, and it still tastes fantastic—just adjust the cooking time so the tofu gets a nice sear.
- Spicy Kick: Add a dash of chili flakes or fresh sliced chilies if you want to ramp up the heat. My husband and I love this fiery version!
- Seasonal Veggies: Don’t hesitate to experiment with bell peppers, snap peas, or broccoli depending on what you have at hand or what’s fresh at the market.
- Gluten-Free: Swap soy sauce for tamari or coconut aminos and use cornstarch as usual to keep it gluten-friendly.
How to Make Chicken Chop Suey Stir-Fry Recipe
Step 1: Marinate the Chicken for Juicy Flavor
Start by tossing the cubed chicken breast with cornstarch, a pinch of salt, lemon juice, and a tablespoon of vegetable oil. I like to let this sit for at least 30 minutes if I have time; it really helps the chicken stay tender and soak up flavor. If you’re in a hurry, 10 minutes is still okay, but the longer the better! This simple marinade is a trick I discovered that makes all the difference from bland chicken stir-fry.
Step 2: Mix the Sauce While You Prep Veggies
While the chicken marinates, whisk together light soy sauce, oyster sauce, sesame oil, cornstarch, black pepper, and water in a bowl. This sauce is where all the magic happens—it’s savory with just a hint of sweet and a glossy finish that coats everything perfectly. Make sure the cornstarch is fully mixed in so no lumps sneak in!
Step 3: Cook the Chicken Until Just Browned
Heat your wok or skillet over medium heat and drizzle it with some oil. Add the chicken and cook for about 3 minutes until it’s gently browned but not overcooked—remember, it’ll finish cooking later with the sauce. I used to rush this step and found the chicken got tough, so slow and steady is the way to go.
Step 4: Sauté Onions, Garlic, and Veggies
With the chicken set aside, add a bit more oil to the skillet. Toss in the sliced onions and garlic and cook them for about a minute until fragrant. Then add the carrots and cabbage and sauté for another minute. Fresh veggies here keep that lovely crunch we’re aiming for, so avoid overcooking them—they should still have life and snap when you bite.
Step 5: Bring It All Together with Bean Sprouts and Sauce
Return the chicken to the skillet and throw in the bean sprouts as well. Cook everything together for just 30 seconds to combine the flavors. Finally, stir your sauce one last time to make sure it’s smooth and pour it over the chicken and veggies. Mix well as the sauce thickens—it should coat everything nicely and look glossy. This last step always amazes me how it brings all the ingredients to life!
Step 6: Garnish and Serve
Off the heat, sprinkle sliced green onions on top for that fresh pop of color and flavor. Serve immediately with steamed rice or your favorite grain. I sometimes add sesame seeds for a little extra texture and nuttiness, which is a nice bonus.
Pro Tips for Making Chicken Chop Suey Stir-Fry Recipe
- Marinate for Maximum Juiciness: Even a short 15-minute marinade improves the chicken’s texture and flavor significantly.
- Fresh Veggies Matter: I learned that using fresh (not frozen) vegetables keeps that perfect crunch and vibrant color.
- Don’t Overcrowd the Pan: Stir-frying works best when ingredients have room to cook evenly—use a large pan or cook in batches if needed.
- Thicken Sauce Slowly: Add the sauce gradually and stir constantly so it thickens without clumping or burning.
How to Serve Chicken Chop Suey Stir-Fry Recipe
Garnishes
I love topping the finished dish with fresh green onions and a sprinkling of toasted sesame seeds. The green onions add a sharp freshness, while sesame seeds give that subtle crunch and nutty flavor—I always keep sesame seeds handy just for this.
Side Dishes
This stir-fry is fantastic served with steamed jasmine or basmati rice, but you can also pair it with fried rice, simple noodles, or even quinoa for a twist. My family often goes wild for the jasmine rice with this because it soaks up the sauce beautifully.
Creative Ways to Present
For special occasions, I like to serve this in a pretty shallow bowl layered over a bed of rice, then garnish with a few extra bean sprouts and some fresh cilantro leaves. Another fun idea? Turn it into lettuce wraps—spoon the stir-fry into crisp lettuce leaves for a hand-held delight.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps well for up to 3 days. I find the veggies hold up nicely if you eat it relatively soon. Make sure to cool it completely before refrigerating to keep it fresh.
Freezing
Freezing the Chicken Chop Suey Stir-Fry Recipe works in a pinch, but the texture of the vegetables softens after thawing. I recommend freezing the chicken and sauce separately if you want to keep veggies crisp—in that case, add fresh veggies when reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to keep everything moist. I avoid microwaving because it tends to make veggies mushy, but if you do microwave, do short bursts and stir in between.
FAQs
-
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs have more fat, which means they’re juicier and more forgiving if overcooked slightly. Just slice them similarly, and you might want to adjust cooking time to ensure they’re cooked through.
-
How can I make this Chicken Chop Suey Stir-Fry Recipe vegetarian?
Swap the chicken for firm tofu, tempeh, or even extra mushrooms for a meaty texture. Use vegetable-based sauces and add a splash of soy sauce or tamari for umami. Make sure to press the tofu to remove excess moisture before cooking.
-
What’s the best way to keep the vegetables crunchy?
The key is to cook them quickly over medium-high heat, just until they are tender-crisp. Avoid adding them too early and don’t overload the pan. Using fresh vegetables will also make a big difference.
-
Can I make this dish without oyster sauce?
If you don’t have oyster sauce or prefer to avoid it, substitute with vegetarian mushroom sauce or a mix of soy sauce and a touch of sugar for sweetness. It won’t be quite the same, but still tasty!
-
How do I prevent the chicken from becoming tough?
Don’t overcook the chicken in the initial stir-fry step. Cooking it just until browned and finishing it with the sauce and veggies helps keep it tender. Also, marinating the chicken ahead of time really helps maintain juiciness.
Final Thoughts
This Chicken Chop Suey Stir-Fry Recipe is one of those meals I keep coming back to again and again because it’s comforting, quick, and absolutely delicious. I love how it fills the kitchen with inviting aromas and how every bite has that perfect mix of tender chicken, crisp veggies, and savory sauce. If you’re looking for a reliable go-to stir-fry that’s better than takeaway but just as satisfying, trust me—you’ll want to make this one your own. Give it a try, and I bet it will become a favorite in your home, just like it did mine!
Print
Chicken Chop Suey Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Chicken Chop Suey recipe is a quick and flavorful stir-fry dish combining tender chicken breast with fresh vegetables and a savory sauce. Perfect for a weeknight dinner, it features a balance of textures and a rich, umami-packed sauce made from soy and oyster sauces, enhanced with sesame oil and fresh aromatics.
Ingredients
For The Chicken:
- 6 oz chicken breast, cubed or sliced
- ½ tablespoon cornstarch
- 1 pinch salt
- ½ tablespoon lemon juice
- 1 tablespoon vegetable oil plus extra for cooking
For The Sauce:
- 1 ½ tablespoons light soy sauce
- 2 tablespoons oyster sauce
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper
- 4 tablespoons water
For The Vegetables:
- ½ onion, sliced
- 2 garlic cloves, sliced
- 1 small carrot, thinly sliced
- 1 cup cabbage leaves, chopped
- 1 handful bean sprouts
- 2 tablespoons green onions, sliced
Instructions
- Marinate the Chicken: In a medium bowl, combine the cubed chicken breast with cornstarch, a pinch of salt, lemon juice, and 1 tablespoon of vegetable oil. Mix well to coat the chicken evenly and set aside to marinate for at least 30 minutes to enhance flavor and juiciness.
- Prepare the Sauce: In another medium bowl, mix together light soy sauce, oyster sauce, sesame oil, cornstarch, ground black pepper, and water until the cornstarch is fully dissolved. This will form the thickening base for the stir-fry.
- Cook the Chicken: Heat a wok or large skillet over medium heat and add a drizzle of vegetable oil. Add the marinated chicken and cook for about 3 minutes, stirring occasionally, until the chicken is gently browned but not overcooked. Remove from the skillet and set aside.
- Sauté the Vegetables: Add a little more oil to the skillet if needed. Add sliced onions and garlic first, cooking for about 1 minute until fragrant. Then add the sliced carrots and chopped cabbage leaves, sautéing for another minute until vegetables are tender but still crisp.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet along with the bean sprouts. Stir and cook together for about 30 seconds to combine flavors.
- Add the Sauce: Stir the prepared sauce again to ensure the cornstarch is well mixed. Pour the sauce over the chicken and vegetables in the skillet. Stir continuously until the sauce thickens and evenly coats all ingredients. Remove from heat immediately to prevent overcooking.
- Garnish and Serve: Sprinkle the sliced green onions on top. Serve the Chicken Chop Suey hot, optionally garnished with sesame seeds and accompanied by steamed rice.
Notes
- Use fresh vegetables for the best flavor and texture; frozen vegetables tend to lack crispness.
- Marinate the chicken for at least 30 minutes to keep it juicy and flavorful during cooking.
- Do not overcook the vegetables to maintain their nutrients and crispiness; cook until just tender.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
