Chop Suey Stir Fry
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Chop Suey Stir Fry – a comforting, no fuss Chinese American chicken stir fry with big flavors, loads of veggies, and that nostalgic takeout style sauce.
Weeknight Favorite Chicken Chop Suey Stir Fry
Chop Suey has always been one of my go-to orders at Chinese restaurants. Something about that glossy brown sauce, the crisp veggies, and chicken piled over rice just hits all the right notes.
But here’s the thing, it’s surprisingly easy to make at home. No fancy ingredients, no complicated techniques, and you can throw in whatever vegetables are hanging out in your fridge. Honestly, once you try this version, you might just skip the takeout menu altogether.
Why You’ll Love This Chop Suey
- You get that classic takeout flavor without needing a paper bag or a fortune cookie.
- It’s stir fry, so it’s naturally a bit chaotic, a bit forgiving, and perfect for weeknights.
- Great way to use up those sad vegetables sitting in your crisper pretending they’re still fresh.
- The sauce? Velvety, savory, with just the right balance of salty and sweet.
- It reheats like a dream. Leftovers might actually be better (don’t quote me, but… yeah).
- No MSG needed, just solid pantry staples and a hot pan.
Before You Start: Tips & Ingredient Notes
- Prep your chicken. Slice your chicken thinly against the grain so it stays tender and cooks evenly.
- That marinade? It’s doing more than you think. Egg white and cornstarch give the chicken that silky, restaurant style texture. Don’t skip it.
- Thighs or breasts? Either works. Thighs give you a bit more flavor and forgiveness, but breasts will still shine if you don’t overcook them.
- Marinate for at least 30 minutes. You can get away with less, but if you’ve got the time, let the chicken hang out in the fridge. The texture will thank you.
- Mise en place isn’t optional here. Once you start cooking, things move fast. Get everything chopped, mixed, and ready before the pan goes on.
- Veggies are flexible. Use what you love or what needs using. Snow peas, broccoli, carrots, bell peppers, just make sure they’re cut to cook quickly.
- Oyster sauce = umami bomb. Adds depth and richness. Hoisin can be swapped in, but it’s a little sweeter.
- Cornstarch slurry thickens like magic. Stir it again right before adding it to the pan or it’ll settle like a bad vacation.
- High heat, short cook time. You want crisp tender veggies, not steamed mush. Don’t walk away once the wok’s hot.
Whisk together the egg white, cornstarch, and soy sauce until smooth. Toss in your thinly sliced chicken and make sure it’s fully coated. Let it sit in the fridge for 30 minutes. (Trust me, it’s worth the wait.)
Heat a splash of oil in a hot skillet or wok. Add the chicken and cook just until it turns opaque. You’re not fully cooking it here, just giving it a head start. Scoop it out and set it aside.
In the same pan, crank the heat to medium high. Add a bit more oil, toss in the garlic and onions first, then the rest of your veggies. Stir fry for a few minutes until they’re vibrant and just tender. Keep them moving!
Add the chicken back to the pan. Stir in the soy sauce, oyster sauce, sugar, and season with salt and pepper. Mix well and let everything mingle.
Pour in the chicken broth, bring to a simmer, then stir in your cornstarch slurry. In about 2 minutes, it’ll transform into that glossy, luscious sauce. Done.
How To Serve
I love to spoon chop suey over a bed of fluffy white rice for that classic combo. But here are a few other dishes to serve with chop suey:
Jasmine Rice
Fresh Spring Rolls
Mandarin Pancakes
Asian Green Beans
Frequently Asked Questions
Can I use frozen vegetables?
Yep, no need to thaw, just toss them in straight from the freezer. But heads up: they release more water, so crank the heat and maybe go a touch lighter on the broth to keep the sauce from getting runny.
Why is my chicken not tender?
It probably overcooked. Slice it thin, marinate it with the egg white and cornstarch, and don’t let it sit in the pan too long. You want just cooked, not chicken jerky.
Can I skip the cornstarch?
You can, but you’ll lose that silky chicken texture and glossy sauce. Potato starch works too. Flour? Meh, only in a pinch.
What veggies work best?
Whatever’s hanging out in your fridge: broccoli, mushrooms, snap peas, zucchini, even shredded cabbage. Chop ’em all about the same size so they cook evenly and nothing turns to mush.
Can I make it vegetarian or vegan?
Sure can. Skip the chicken, add tofu or mushrooms, and sub the oyster sauce for a vegan alternative like mushroom stir fry sauce or hoisin.
Do I have to use a wok?
Nope. A large non stick skillet or sauté pan works just fine. Just make sure it’s hot and roomy so you don’t end up steaming your stir fry into a sad veggie soup.
Storage
- Fridge: Let the chop suey cool down, then store it in an airtight container for up to 4 days. It actually tastes better the next day when the flavors have had time to mingle.
- Freezer: Yep, it freezes well! Just portion it into containers or freezer bags, squeeze out the air, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Pop it in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave works in a pinch, but you’ll lose a bit of that veggie crispness. Either way, stir it halfway through so nothing gets rubbery or scorched.
Try These Asian Recipes Next
- Honey Garlic Chicken Bites
- Char Siu Pork (Chinese BBQ Pork)
- Honey Walnut Shrimp
- Chicken Lo Mein
- Asian Style Slaw
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Chop Suey Stir Fry
Video
Ingredients
For Chicken
- ½ pound chicken breast (boneless and skinless, thinly sliced)
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
For Chop Suey
- 2 tablespoons vegetable oil
- 2 cloves garlic (minced)
- 1 medium onion (thinly sliced)
- 1 medium bell pepper (sliced in strips)
- 2 cups mixed vegetables (like carrots, snow peas, broccoli or baby corn, bite sized)
- ¼ cup soy sauce (low sodium)
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- salt and pepper (to taste)
- 1 cup chicken broth (low sodium or no sodium added)
- 2 tablespoons cornstarch (mixed with 4 tablespoons of water)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a medium bowl, whisk together 1 egg white, 1 tablespoon cornstarch, and 1 tablespoon soy sauce until smooth. Add the thinly sliced chicken breast to the bowl, ensuring each piece is coated. Allow it to marinate in the refrigerator for 30 minutes.
- Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Add the marinated chicken and cook for 2-3 minutes, just until the chicken turns opaque. Remove from heat and set aside.
- In the same skillet or wok, heat an additional tablespoon of vegetable oil over medium-high heat. Add garlic and onion, stir-frying until the onion becomes translucent, about 2 minutes.
- Add the bell pepper and mixed vegetables. Continue stir-frying for 3-4 minutes. Return the cooked chicken to the skillet and mix well.
- Pour in ¼ cup soy sauce and 2 tablespoons oyster sauce. Add 1 teaspoon sugar, and season with salt and pepper to taste. Stir everything to combine.
- Pour in the chicken broth and bring the mixture to a simmer. Gradually add the cornstarch-water mixture, stirring continuously, until the sauce thickens, about 2 minutes.
- Remove from heat and serve with cooked rice.
Notes
- Nutritional information does not include rice.
- Prep first, cook second. Chop all your veggies, slice the chicken, and whisk your sauce before turning on the stove. Stir fry moves fast, no time to hunt for garlic when the pan’s screaming hot.
- Marinate matters. That quick egg white + cornstarch coating gives the chicken that velvety, takeout texture. Don’t skip it.
- Veggie freestyle. Broccoli, bell peppers, mushrooms, cabbage, green beans, whatever you’ve got, use it. Just aim for similar sizes so they cook evenly.
- Want it spicy? Toss in some chili crisp, Sriracha, or red pepper flakes with the sauce.
- No oyster sauce? Sub with hoisin or soy sauce + a splash of Worcestershire. It’s not exact, but it gets you close.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
