Chicken Chop Suey — Quick Chicken Stir-Fry
Steam-sweet bell peppers, barely-tender celery, and glossy brown sauce meet tender slices of chicken for a bowl you can hear as well as taste. I learned to tighten timing and sauce balance after testing this chicken chop suey 12 times in a weeknight lineup; the result is consistently crisp vegetables and evenly cooked chicken every time. This version strips back unnecessary steps, leans on a simple cornstarch slurry for sheen, and uses a two-part cook method so nothing steams to mush. It’s the Chop Suey I taught new cooks in my first restaurant kitchen and later refined as a home-friendly recipe developer. Read on for exact timings, metric and imperial measures, and the small technique notes that make it dependable — even on a busy weekday.
Why This Recipe Works
- Quick high-heat searing locks juices into thin chicken slices so they stay tender during the sauce finish.
- Vegetables are cooked separately and returned at the end to preserve crisp-tender texture.
- A small cornstarch slurry thickens the sauce without cloudiness and gives a glossy finish.
- Balancing savory (soy, oyster), sweet (a touch of sugar), and aromatics (garlic, ginger) keeps flavor layered without complexity.
- Using a two-stage cook (protein, then veg, then sauce) mimics restaurant technique for reliable results at home.
Ingredients Breakdown
- Boneless skinless chicken thighs (500 g / 1.1 lb), sliced 1 cm (1/3 inch) thick — thighs stay juicier than breast. You can use breast, but cook time is shorter and dryness risk rises.
- Light soy sauce (30 ml / 2 tbsp) — provides salt and umami. If using low-sodium, taste and add up to 1 tsp (5 ml) more if needed.
- Oyster sauce (15 ml / 1 tbsp) — adds savory depth. Vegetarian cooks can swap with mushroom stir-fry sauce but the flavor will be less briny.
- Cornstarch (15 g / 1 tbsp) for marinade and 10 g / 2 tsp more for slurry — gives silkiness. Use cornflour for the same effect in UK kitchens.
- Shaoxing wine or dry sherry (15 ml / 1 tbsp) — tenderizes and adds aroma. Omit and add 5 ml (1 tsp) extra soy if you prefer no alcohol.
- Chicken broth (120 ml / 1/2 cup) — base for the sauce. Water plus a half bouillon cube works, but broths add depth.
- Sugar (5 g / 1 tsp) — brightens the sauce.
- Sesame oil (5 ml / 1 tsp) — finish for aroma; a little goes a long way.
- Neutral oil (30 ml / 2 tbsp), e.g., canola or peanut — high smoke point for searing.
- Garlic (3 cloves, minced) and fresh ginger (15 g / 1/2 oz, minced) — primary aromatics.
- Yellow onion (150 g / 1 medium), sliced thin — adds sweetness and body.
- Celery (120 g / 2 stalks), sliced on a diagonal — provides crunch.
- Bell peppers (200 g / 1 large; mix red + green), sliced — color and sweetness.
- Mushrooms (120 g / 4 oz), sliced — optional but classic.
- Bean sprouts (120 g / 4 oz) — added at end for crispness.
- Scallions (2, thinly sliced) for garnish.
- Salt and black pepper to taste.
Brand note: Use Diamond Crystal kosher salt if possible; if using Morton’s, halve the volume listed for kosher salt in any optional salt adjustments (Morton is denser).
Essential Equipment
- 30–35 cm (12–14 inch) wok or a large skillet — big surface area prevents steaming. If you don’t have a wok, use the largest heavy skillet you own.
- Chef’s knife and cutting board.
- Mixing bowls for marinade and slurry.
- Tongs or a metal spatula for high-heat cooking.
- Instant-read thermometer (helpful) to check chicken reaches 74°C (165°F).
- Measuring spoons and cups and a kitchen scale for metric precision.
Step-by-Step Instructions
Makes 4 servings. Prep time about 15 minutes. Cook time about 12 minutes. Total time 27 minutes. No inactive time.
Step 1: Slice and marinate the chicken
Place 500 g (1.1 lb) boneless skinless chicken thighs in a bowl and add 15 ml (1 tbsp) light soy sauce, 15 ml (1 tbsp) Shaoxing wine, and 15 g (1 tbsp) cornstarch. Toss to coat and let sit while you prep vegetables, 5–10 minutes. The cornstarch in the marinade protects the surface proteins and yields a silky mouthfeel when seared.
Step 2: Prep the vegetables and sauce
Slice 150 g (1 medium) yellow onion, 120 g (2 stalks) celery on the diagonal, 200 g (1 large) mixed bell peppers, and 120 g (4 oz) mushrooms. In a small bowl mix the sauce: 120 ml (1/2 cup) chicken broth, 30 ml (2 tbsp) light soy sauce, 15 ml (1 tbsp) oyster sauce, 5 g (1 tsp) sugar. Keep 10 g (2 tsp) cornstarch and 15 ml (1 tbsp) cold water ready for the slurry.
Step 3: High-heat sear the chicken
Heat 30 ml (2 tbsp) neutral oil in the wok over high heat until shimmering, about 1–2 minutes. Add chicken in a single layer and sear without crowding, 1–2 minutes per side until golden and just cooked through — internal temperature 74°C (165°F). Transfer chicken to a plate. Do not overcook the chicken; it will finish in the sauce.
Step 4: Cook the aromatics and firmer vegetables
Add another 10 ml (2 tsp) oil if needed. Sauté garlic (3 cloves) and ginger (15 g), 20–30 seconds until fragrant. Add onion and celery and cook, stirring, for 2–3 minutes until onion is translucent and celery is bright but still crisp. Add mushrooms and bell peppers and stir-fry for 1–2 minutes.
Step 5: Combine, thicken, and finish
Return chicken and any juices to the wok. Stir the sauce, then pour it in. Bring to a simmer for 30–60 seconds. Stir together 10 g (2 tsp) cornstarch with 15 ml (1 tbsp) cold water and slowly whisk into the simmering sauce — it will thicken in 10–20 seconds. Toss in 120 g (4 oz) bean sprouts and remove from heat immediately; they should remain crisp-tender. Drizzle 5 ml (1 tsp) toasted sesame oil and sprinkle sliced scallions before serving.
Expert Tips & Pro Techniques
- Slice the chicken thin and across the grain for the most tender bite; 1 cm (1/3 inch) is ideal.
- Common mistake: overcrowding the pan. If the wok is crowded, food steams not sears — cook in batches.
- Make-ahead: Cut veg and slice chicken up to 24 hours ahead; store separately in airtight containers. Marinate chicken no more than 2 hours.
- Pro trick for home cooks: Preheat the wok until a drop of water sizzles and evaporates instantly — that high heat is key to quick searing.
- For glossy sauce, always add cornstarch slurry to simmering liquid; adding to cold liquid gives a cloudy result.
- If sauce thickens too much after cooling, whisk in 1 tbsp (15 ml) hot water per serving to loosen.
Storage & Reheating
- Refrigerator: Cool to room temperature and store in an airtight container for up to 3 days.
- Freezer: Chop suey can be frozen for up to 2 months in a freezer-safe container. Texture of vegetables softens on thawing; best for cooked-meal planning rather than high-quality leftovers.
- To reheat: Prefer the stovetop. Reheat in a skillet over medium-high heat for 3–5 minutes until steaming, adding 1–2 tbsp (15–30 ml) water or broth if sauce is dry. Avoid microwaving if possible — vegetables become soggy.
Variations & Substitutions
- Gluten-Free: Use tamari instead of soy sauce and check oyster sauce or use a gluten-free mushroom sauce. All measurements the same; no time changes.
- Vegetarian: Replace chicken with extra-firm tofu (400 g / 14 oz), pressed and pan-seared 3 minutes per side. Use mushroom sauce in place of oyster sauce.
- Low-Sodium: Use low-sodium soy and reduce added salt; increase aromatics like garlic and ginger for flavor. Sauce may taste less briny but balances with a squeeze of lime.
- Spicy Version: Add 1–2 tsp (5–10 ml) chili garlic sauce to the sauce mixture; keep other measurements identical.
- Bulk it up: For more vegetables, increase bell peppers and celery by 50% and add 100 g (3.5 oz) snow peas; you may need to cook in slightly larger batches.
Serving Suggestions & Pairings
- Serve over steamed jasmine rice or brown rice for a heartier bowl.
- Pair with simple sides: [Pair with our Garlic Roasted Potatoes] or a light cucumber salad to cut the richness.
- Garnish with toasted sesame seeds and extra scallions for color and crunch.
- Beverage pairing: Jasmine tea or a crisp lager balances the sauce’s savory notes.
Nutrition Information
Per serving (serving size: ~1 bowl / recipe makes 4 servings)
- Calories: 340 kcal
- Total Fat: 12 g
- Saturated Fat: 3 g
- Cholesterol: 95 mg
- Sodium: 760 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 3 g
- Sugars: 6 g
- Protein: 36 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my chop suey turn out watery instead of glossy?
A: Most likely the slurry was added to cold sauce or too much liquid was used. Always whisk cornstarch into cold water, then stir it into simmering sauce; it thickens in 10–20 seconds.
Q: Can I make this without eggs or dairy?
A: Yes. This recipe contains no eggs or dairy as written. Verify oyster sauce and other packaged sauces if you need strictly vegan or allergen-free options.
Q: Can I double this recipe for guests?
A: Yes. Double all ingredients and work in batches to avoid overcrowding the wok. Two skillets or two rounds of cooking keep searing high and vegetables crisp.
Q: Can I prepare this the night before?
A: You can slice the chicken and vegetables the night before and refrigerate them separately. Marinate the chicken for no more than 2 hours; vegetables can be prepped up to 24 hours ahead.
Q: How long does leftover chop suey keep in the fridge?
A: Stored in an airtight container, it keeps 3 days in the refrigerator. Reheat on the stovetop and add a splash of water if the sauce has thickened.
Q: Can I use chicken breast instead of thighs?
A: Yes — use 500 g (1.1 lb) boneless skinless breast, sliced thin. Reduce early searing time slightly and watch for dryness; remove from heat as soon as internal temp reaches 74°C (165°F).
Q: My vegetables got soft — how do I keep them crisp?
A: Cook firmer vegetables (celery, carrots) slightly longer than soft ones (bell pepper). Stir-fry on very high heat and add bean sprouts last, then remove from heat immediately.
Conclusion
For different takes on the classic, compare this method with RecipeTin Eats’ Chicken Stir-Fry Chop Suey or try the quicker home-style version at Small Town Woman’s Easy Chicken Chop Suey. Both offer helpful variations and timing notes to match your schedule and pantry.
Print
Chicken Chop Suey
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A quick and easy chicken stir-fry featuring tender slices of chicken, crisp vegetables, and a glossy brown sauce.
Ingredients
- 500 g boneless skinless chicken thighs, sliced 1 cm thick
- 30 ml light soy sauce
- 15 ml oyster sauce
- 15 g cornstarch (for marinade)
- 10 g cornstarch (for slurry)
- 15 ml Shaoxing wine or dry sherry
- 120 ml chicken broth
- 5 g sugar
- 5 ml sesame oil
- 30 ml neutral oil (e.g., canola or peanut)
- 3 cloves garlic, minced
- 15 g fresh ginger, minced
- 150 g yellow onion, sliced thin
- 120 g celery, sliced on a diagonal
- 200 g bell peppers, sliced
- 120 g mushrooms, sliced (optional)
- 120 g bean sprouts
- 2 scallions, thinly sliced (for garnish)
- Salt and black pepper to taste
Instructions
- Slice and marinate the chicken: In a bowl, combine chicken, soy sauce, Shaoxing wine, and cornstarch. Let sit for 5–10 minutes.
- Prep the vegetables and sauce: Slice onion, celery, bell peppers, and mushrooms. Mix the sauce ingredients in a small bowl.
- Heat oil in the wok over high heat. Add chicken in a single layer and sear for 1–2 minutes per side until cooked through. Transfer to a plate.
- Add garlic and ginger to the wok, sauté for 20–30 seconds. Then add onion and celery, cooking for 2–3 minutes. Add mushrooms and bell peppers, stir-frying for 1–2 minutes.
- Return chicken to the wok and stir in the sauce. Simmer for 30–60 seconds. Whisk cornstarch with cold water, then add to thicken the sauce.
- Add bean sprouts and remove from heat. Drizzle with sesame oil and sprinkle with scallions before serving.
Notes
Slice chicken thinly across the grain for tenderness. Cook in batches to avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 6g
- Sodium: 760mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg