Chop Suey Recipe

Chicken breast: Thinly sliced chicken breast cooks quickly and stays tender in this dish.

Soy sauce: Adds a salty, savory flavor that’s key to the sauce.

Oyster sauce: A rich, slightly sweet sauce that gives the dish depth and umami.

Chicken broth: Provides a flavorful base for the sauce and keeps everything moist.

Garlic: Minced garlic adds a fresh, aromatic punch.

Bean sprouts: These add a nice crunch and lightness to the stir-fry.

Bell pepper: Sliced bell peppers bring color and a mild sweetness.

Carrots: Julienned carrots add texture and a touch of natural sweetness.

Cornstarch: Mixed with water, it thickens the sauce to just the right consistency.

Vegetable oil: Used for stir-frying, it helps cook the ingredients evenly without overpowering the flavors.

One of the most helpful moves in this Chop Suey recipe is how to make the sauce thicken just right using the cornstarch mixture. Here’s how you do it step by step:

1. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water before you start cooking. This makes a smooth paste called a slurry.
2. When your chicken and veggies are cooked and the broth is boiling, slowly pour the slurry into the pan while stirring.
3. Keep stirring gently as the sauce starts to thicken. It usually takes just a minute or two.
4. Once the sauce looks glossy and coats the ingredients nicely, it’s ready to serve.

Doing this helps the sauce stick to the chicken and vegetables, making every bite flavorful and satisfying. Without thickening, the sauce would be too watery and might soak into your rice instead of staying on your food.

When I first tried this, I added the cornstarch powder directly without mixing it with water. That made little lumps in the sauce, which wasn’t very tasty or pretty. Mixing it with cold water first is a small step that makes a big difference. Also, don’t add the slurry too early or the sauce can get too thick or sticky. Just wait until the broth is boiling and the veggies are almost done.

A little trick I like is to keep stirring gently after adding the slurry so the sauce thickens evenly and doesn’t burn on the bottom. It feels like magic when the sauce suddenly changes from thin to thick and shiny. It’s a simple step that makes your Chop Suey taste just right every time!

• chicken breast - Substitute with tofu: For a vegetarian option, tofu provides a similar texture and absorbs flavors well.

• soy sauce - Substitute with tamari: Tamari is gluten-free and has a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce offers a sweet and salty flavor profile similar to oyster sauce.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for vegetarians and maintains the savory base of the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different intensity.

• bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and fresh flavor.

• bell pepper - Substitute with zucchini: Zucchini offers a mild flavor and similar texture when cooked.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when cooked.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent and works similarly to cornstarch.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• Allow the chop suey to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the chop suey to an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.

• Store the container in the refrigerator if you plan to consume the chop suey within 3-4 days. This will keep the vegetables crisp and the chicken tender.

• For longer storage, place the chop suey in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.

• When freezing, try to remove as much air as possible from the container or bag. This helps prevent freezer burn and preserves the quality of the chop suey.

• To reheat, thaw the chop suey in the refrigerator overnight if frozen. This gradual thawing process helps maintain the texture and flavor of the vegetables and chicken.

• Reheat the chop suey in a wok or skillet over medium heat. Add a splash of chicken broth or water to help revive the sauce and prevent the dish from drying out.

• Stir occasionally to ensure even heating and to maintain the integrity of the vegetables and chicken.

• Serve the reheated chop suey hot, paired with freshly steamed rice for the best dining experience.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of chicken broth or water to the skillet.
  3. Add the leftover chop suey and stir occasionally.
  4. Cook until heated through, ensuring the vegetables remain crisp and the chicken is warmed evenly.

• Microwave Method:

  1. Place the chop suey in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to maintain moisture.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Heat on medium power for 1-2 minutes, stirring halfway through.
  5. Continue heating in 30-second intervals until thoroughly warmed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chop suey in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Ensure the chicken and vegetables are heated evenly before serving.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the chop suey in a heatproof dish that fits inside the steamer.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure the chicken and vegetables are heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chop suey in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through.
  4. Ensure the chicken and vegetables are evenly heated before serving.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for slicing the chicken breast, bell pepper, and julienning the carrots.

• Cutting board: A sturdy surface to safely chop and prepare all the vegetables and chicken.

• Measuring spoons: Used to accurately measure the soy sauce, oyster sauce, and vegetable oil.

• Measuring cup: Necessary for measuring the chicken broth.

• Garlic press: A handy tool for mincing the garlic cloves quickly and efficiently.

• Mixing bowl: Used to mix the cornstarch with water to create the thickening agent.

• Tongs: Useful for handling and turning the chicken slices while cooking.

• Serving spoon: Ideal for serving the finished chop suey onto plates or bowls.

• Rice cooker: Convenient for preparing the steamed rice to accompany the chop suey.

Pre-slice ingredients: Prepare the chicken, bell pepper, and carrots ahead of time and store them in the fridge.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Batch cook: Double the recipe and freeze half for a quick meal later.

One-pot cooking: Use a large wok to cook everything in one go, reducing cleanup time.

Pre-mix sauces: Combine soy sauce, oyster sauce, and chicken broth in a bowl before starting to cook.