Chicken Chop Suey

This vibrant Chicken Chop Suey brings together tender slices of marinated chicken, crisp celery, crunchy bean sprouts, and aromatic aromatics in a glossy soy-based sauce. Inspired by Chinese-American stir-fries, it’s a one-wok wonder that delivers restaurant-style flavors at home in under 30 minutes. Whether served over steamed rice or tossed with noodles, every bite combines juicy chicken, fresh vegetables, and a silky sauce that clings to each ingredient. In this guide, you’ll discover everything from preparation and cooking times to serving suggestions, tips, and even variations to make this classic dish truly your own.

Cooking Time

• Preparation: 10 minutes

• Marinating: 10 minutes (optional but recommended)

• Cooking: 12 minutes

• Total: 32 minutes

Ingredients

• 450 g (1 lb) chicken breast or thigh, thinly sliced

• 4 cloves garlic, minced

• 4 slices fresh ginger, divided (2 sliced, 2 minced)

• 4 green onions, separated into white stems and green tops, cut into 2 in pieces

• 1 cup celery, sliced diagonally

• 1 cup bean sprouts, rinsed and drained

• 2 tbsp light soy sauce (for marinade)

• 1 tbsp oyster sauce

• 1 tbsp water (for marinade)

• ¼ tsp baking soda

• 1 tbsp cornstarch (for marinade)

• Pinch white pepper powder

• 1 tsp sesame oil

• 2 tbsp vegetable oil, divided

• ¼ tsp salt

• ¼ tsp granulated sugar

• 1 tbsp rice cooking wine (Shaoxing or sake; optional)

• 1 tbsp light soy sauce (for sauce)

• 1 tsp dark soy sauce

• ½ tsp granulated sugar (for sauce)

• 1 tbsp cornstarch (for slurry)

• 2 tbsp cold water (for slurry)

• Crushed black pepper, to taste

Step-by-Step Cooking Directions

1. Marinate the Chicken: In a bowl, combine the sliced chicken with 2 tbsp soy sauce, the oyster sauce, 1 tbsp water, baking soda, 1 tbsp cornstarch, a pinch of white pepper, and the sesame oil. Mix well and let rest for at least 10 minutes to tenderize and flavor the meat.

2. Prep Aromatics & Veggies: While the chicken marinates, mince 4 cloves garlic and 2 slices ginger. Slice the remaining 2 ginger slices thinly. Cut celery on the diagonal into strips, separate green onion whites and greens, and rinse bean sprouts.

3. Make Cornstarch Slurry: Whisk together 1 tbsp cornstarch and 2 tbsp cold water until smooth. Set aside.

4. Stir-Fry Celery: Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Once shimmering, add a pinch of salt and sugar, then the celery strips. Stir-fry for 20 seconds, add rice wine, toss until evaporated, then transfer celery to a plate.

5. Stir-Fry Bean Sprouts: Add another 1 tbsp oil; when hot, add sliced ginger, a pinch of salt and sugar, then the bean sprouts. Stir-fry 15 seconds, splash with rice wine, toss, then remove and keep with the celery.

6. Cook the Chicken: Increase heat to high, add a little more oil if needed, then spread marinated chicken in a single layer. Let sear undisturbed for 1 minute, then flip and sear the other side until lightly golden.

7. Add Aromatics: Toss in minced garlic, minced ginger, and the white parts of the green onion. Stir rapidly for 30 seconds to release their fragrance.

8. Season & Thicken: Drizzle in 1 tbsp light soy sauce, dark soy sauce, and ½ tsp sugar. Stir to coat, then pour in the cornstarch slurry, stirring constantly. The sauce will bubble and thicken in under a minute.

9. Combine & Finish: Return celery, bean sprouts, and green onion tops to the wok. Sprinkle crushed black pepper, toss everything together for 10 seconds, then turn off the heat. Serve immediately over rice or noodles.

Nutritional Information

(Per serving; serves 4)

• Calories: 310 kcal

• Protein: 28 g

• Carbohydrates: 8 g

• Dietary Fiber: 1.5 g

• Sugars: 3 g

• Total Fat: 16 g

• Saturated Fat: 2 g

• Cholesterol: 75 mg

• Sodium: 780 mg

• Vitamin A: 4% DV

• Vitamin C: 10% DV

• Iron: 12% DV

The Origins and Popularity of the Recipe

Chicken Chop Suey evolved in Chinese immigrant communities in America during the late 19th and early 20th centuries. “Chop Suey” translates to “assorted pieces,” reflecting the medley of meats and vegetables stir-fried together. It became a symbol of Chinese-American cuisine—adaptable, affordable, and perfectly suited to American palates. Today, Chop Suey remains popular in home kitchens and Chinese restaurants worldwide, prized for its balance of textures and flavors.

Reasons Why You’ll Love This Recipe

• Speedy Prep: Ready from fridge to table in just over 30 minutes.

• One-Wok Meal: Minimal cleanup and maximum flavor in a single pan.

• Customizable Veggies: Swap or add bell peppers, snap peas, or carrots.

• Tender Chicken: Baking soda in the marinade ensures juicy, melt-in-your-mouth meat.

• Glossy Sauce: Cornstarch slurry creates that signature restaurant-style sheen.

Health Benefits

• Lean Protein: Chicken provides high-quality protein for muscle repair.

• Low in Carbs: A great option for those watching carbohydrate intake.

• Rich in Vitamins: Celery and bean sprouts contribute vitamin K and C.

• Heart-Healthy Fats: Uses small amounts of oil and lean meat.

• Digestive Support: Ginger and garlic offer anti-inflammatory and digestive benefits.

Serving Suggestions

Pair this Chop Suey with steamed jasmine rice or toss with soft egg noodles for a classic chow mein twist. For extra greens, serve alongside a simple cucumber salad dressed with rice vinegar and sesame oil. A bowl of hot and sour soup makes a warming starter, while sliced oranges or lychee fruit cleanse the palate afterward.

Common Mistakes to Avoid

• Overcrowding the Pan: Stir-fry in batches if needed—crowding steams instead of sears.

• Skipping Marinade Time: Even 10 minutes improves texture and flavor significantly.

• High Heat Only: Use high heat for searing, but reduce slightly when adding sauces to prevent burning.

• Thickening Too Late: Add the slurry while the sauce is still bubbling to avoid lumps.

• Neglecting Aromatics: Garlic and ginger must be added at the right moment for full fragrance without burning.

Pairing Recommendations

• Wine: A crisp Riesling or Grüner Veltliner cuts through rich umami flavors.

• Beer: A light lager or pilsner balances the savory soy notes.

• Non-Alcoholic: Jade green tea or ginger-infused sparkling water complements the spices.

Cooking Tips

• Oil Temperature: Wait until oil shimmers before adding ingredients to prevent sticking.

• Prep Ahead: Have all vegetables and sauces prepped and within arm’s reach—stir-fry moves quickly.

• Cornstarch Slurry: Stir the slurry just before pouring; settled cornstarch can clump.

• Adjust Consistency: For a thinner sauce, whisk in an extra tablespoon of broth or water.

• Rest Meat: Let chicken sit out of the fridge 10 minutes prior to slicing to ensure even cooking.

Similar Recipes to Try

• Beef and Broccoli Stir-Fry

• Shrimp and Snow Pea Stir-Fry

• Vegetable Lo Mein

Variations to Try

• Spicy Szechuan: Add 1 tsp chili garlic sauce and Szechuan peppercorns.

• Teriyaki Style: Substitute oyster and soy sauce with teriyaki sauce and honey.

• Plant-Based: Swap chicken for tofu or tempeh and vegetable broth for water.

Ingredient Spotlight

Baking Soda in Marinade: A small pinch of baking soda raises the pH on the meat’s surface, preventing proteins from tightening and resulting in ultra-tender, juicy chicken—an essential secret in authentic stir-fries.

Conclusion

Chicken Chop Suey is a testament to the magic of stir-frying: minimal ingredients, swift technique, and maximum flavor. With tender chicken, crisp vegetables, and a shiny, savory sauce, it brings joy to the dinner table any night of the week. Armed with the tips, variations, and pairing ideas in this guide, you’re ready to recreate and personalize this timeless dish at home. Gather your wok, chop your veggies, and prepare to delight your family with a taste of homemade Chop Suey.

Frequently Asked Questions

1. Can I use frozen vegetables?
   Yes—thaw and drain thoroughly before stir-frying to avoid extra moisture.

2. What if I don’t have rice wine?
   Simply omit it; the stir-fry will still be flavorful.

3. How can I make this gluten-free?
   Use tamari or a gluten-free soy sauce and ensure oyster sauce is labeled gluten-free.

4. Can I cook this ahead and reheat?
   Stir-fries are best fresh, but you can reheat gently in a hot pan with a splash of water.

5. Why is my sauce lumpy?
   Stir the slurry continuously before and during pouring; add it when the sauce is simmering.

6. How do I prevent the chicken from sticking?
   Ensure the pan is hot and lightly oiled; don’t move the chicken too soon after adding.

7. What cuts of chicken work best?
   Thinly sliced breast or thigh meat both yield tender results.

8. Can I increase the vegetable ratio?
   Absolutely—just adjust sauce quantities to ensure proper coating.

9. Is baking soda safe in marinades?
   When used sparingly, it’s safe and highly effective at tenderizing.

10. How do I store leftovers?
    Cool completely, then refrigerate in an airtight container for up to 2 days.