This Chop Suey recipe is a delightful blend of chicken, vegetables, and a savory sauce that brings everything together. It's a quick and easy dish that's perfect for a weeknight dinner, offering a burst of flavors and textures in every bite. Serve it hot with steamed rice for a complete meal.
Some ingredients in this recipe might not be staples in your pantry. Oyster sauce adds a unique umami flavor and can be found in the Asian section of most supermarkets. Bean sprouts are often available in the produce section or at Asian grocery stores. Make sure to get fresh ones for the best texture.

Ingredients For Chop Suey Recipe
Chicken breast: Thinly sliced for quick cooking and tender texture.
Soy sauce: Adds a salty, umami flavor to the dish.
Oyster sauce: Provides a rich, savory depth to the sauce.
Chicken broth: Forms the base of the sauce, adding moisture and flavor.
Garlic: Minced to release its aromatic and flavorful oils.
Bean sprouts: Adds a crunchy texture and fresh taste.
Bell pepper: Sliced for a sweet and slightly tangy flavor.
Carrots: Julienned to add a touch of sweetness and color.
Cornstarch: Mixed with water to thicken the sauce.
Vegetable oil: Used for stir-frying the ingredients.
Technique Tip for This Recipe
When stir-frying, ensure the wok is properly preheated before adding the vegetable oil. This helps to achieve a perfect sear on the chicken breast and prevents it from sticking. Additionally, when adding the cornstarch mixture, make sure to stir continuously to avoid lumps and ensure a smooth, thickened sauce.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
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.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a splash of chicken broth or water to the skillet.
- Add the leftover chop suey and stir occasionally.
- Cook until heated through, ensuring the vegetables remain crisp and the chicken is warmed evenly.
Microwave Method:
- Place the chop suey in a microwave-safe dish.
- Add a tablespoon of water or chicken broth to maintain moisture.
- Cover the dish with a microwave-safe lid or plastic wrap.
- Heat on medium power for 1-2 minutes, stirring halfway through.
- Continue heating in 30-second intervals until thoroughly warmed.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the chop suey in an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for about 15-20 minutes, stirring halfway through.
- Ensure the chicken and vegetables are heated evenly before serving.
Steamer Method:
- Set up a steamer basket over a pot of simmering water.
- Place the chop suey in a heatproof dish that fits inside the steamer.
- Cover and steam for about 5-7 minutes.
- Check to ensure the chicken and vegetables are heated through.
Air Fryer Method:
- Preheat the air fryer to 350°F (175°C).
- Place the chop suey in the air fryer basket in a single layer.
- Heat for 3-5 minutes, shaking the basket halfway through.
- Ensure the chicken and vegetables are evenly heated before serving.
Best Tools for This Recipe
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.
How to Save Time on Making This Recipe
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.

Chop Suey Recipe
Ingredients
Main Ingredients
- 1 lb Chicken breast, thinly sliced
- 2 tablespoon Soy sauce
- 1 tablespoon Oyster sauce
- 1 cup Chicken broth
- 2 cloves Garlic, minced
- 1 cup Bean sprouts
- 1 cup Bell pepper, sliced
- 1 cup Carrots, julienned
- 1 tablespoon Cornstarch mixed with 2 tablespoon water
- 2 tablespoon Vegetable oil
Instructions
- 1. Heat the wok over medium-high heat and add the vegetable oil.
- 2. Add the garlic and stir-fry until fragrant.
- 3. Add the chicken and cook until browned.
- 4. Add the soy sauce, oyster sauce, and chicken broth. Bring to a boil.
- 5. Add the bell pepper, carrots, and bean sprouts. Stir-fry for a few minutes.
- 6. Add the cornstarch mixture and cook until the sauce thickens.
- 7. Serve hot with steamed rice.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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