Restaurant-quality Chicken Chop Suey is my go-to home-cooked dish when those Chinese takeout cravings hit! Made with tender strips of chicken breast, an assortment of veggies, noodles, and a rich savory sauce that’ll have you coming back for seconds and thirds in no time at all!
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❤️ Why you'll love this recipe
- This chicken chop suey is a great way to clean out the kitchen - use up leftover veggies and chicken to easily make this dish!
- It’s a budget-friendly favorite that tastes just as good as takeout.
- Making a stir fry like this chicken chop suey is easy and a great way to sneak some extra veggies into the diet!
This Chicken Chop Suey is restaurant-quality, tasting just as good as your favorite Chinese takeout and made effortlessly in one pan!
🛒 Ingredients
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Note: The full list of this Chicken Chop Suey recipe ingredients with their amounts and options are listed in the recipe card below.
- Chicken Breast
- Vegetable oil - we used peanut oil
- Cornstarch
- Onions
- Celery
- Carrot
- Garlic clove
- Fresh bean sprouts
- Chicken Broth - may also use low sodium
- Cold water
- Soy sauce - regular or low sodium
- Granulated sugar
- Sesame oil -- either light or dark
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Slice the chicken breasts into ¼-inch strips. Toss the chicken strips with 1 Tablespoon of cornstarch, cook in the pan until no longer pink, and then set aside in a separate bowl.
- Heat 1 Tablespoon of oil over medium-high heat in the pan.
- Add onion, carrot, celery, and garlic to the pan.
- Cook for 4-5 minutes just until the carrots and celery are tender but not overcooked.
- Gather the broth, water, soy sauce, sugar, cornstarch, and sesame oil.
- Add the noodles to the pan of sauteed vegetables and stir. Mix the sauce ingredients together in a separate bowl.
- Add the sauce to the pan together with the cooked chicken strips.
- Stir and allow to simmer for 2-3 minutes until the chicken is heated through and the sauce has thickened.
🔪 Equipment
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You’ll need the following items to make this Chicken Chop Suey recipe successfully.
- Large skillet
- Sharp knife
- Cutting board
- Dry measuring cups
- Measuring spoons
- Liquid measuring cup
- Wooden mixing spoon
- Whisk
🤔 FAQs
These are the questions we are most frequently asked about making this chop suey with chicken recipe.
These two dishes are very similar, however, the main difference is that chow mein cooks all of the ingredients (meat, vegetables, sauce, and noodles) together in one pan while chop suey involves cooking the noodles and rice separately from the meat and vegetables, combining them at the end of the recipe.
The sauces in both chow mein and chop suey are very similar in taste with chow mein being slightly spicier at times.
Chop suey is essentially a stir fry made up of vegetables, and meat, and served over noodles or rice with a rich savory sauce. In this recipe, I’ve used chicken, carrot, onion, and celery, with a soy-based sauce.
Meat (chicken, beef, shrimp, fish, or pork), veggies, and a savory sauce. Some variations of chop suey also include eggs.
This chicken chop suey is typically one of the healthier dishes available as a classic Chinese takeaway meal. Making your own chicken chop suey also ensures that you can select healthier ingredient options including healthy choices of protein, low sodium sauces that don’t include preservatives or MSG, and low saturated fat.
👩🏻🍳 Tips
- If you have leftover chicken chop suey, the noodles may absorb some of the sauce. When reheating the leftovers, consider adding a splash of extra sauce or broth.
- If you want your veggies softer, consider par-boiling them before pan cooking as the pan cooking is just enough to lightly sautee.
- Use a low-sodium soy sauce if you are trying to cut back.
- If you are gluten sensitive, be careful of the choice of noodles selected for this recipe. You’ll want wheat-free noodles or opt to serve this chop suey over rice.
- You could definitely use this recipe as a vegetable side dish to pan-cooked pork chops by simply omitting the chicken and adding more vegetables to the mix.
📚 Variations
- For a vegetarian chop suey, increase the amount and variety of vegetables used or use sliced tofu instead of chicken.
- Make this chop suey with different meat. For example, you could enjoy a beef chop suey by slicing leftover rare steak. Pork, fish, or shrimp are also great alternatives.
- I’ve used chicken breasts for this recipe but boneless chicken thighs would also work.
- Carrots, celery, bean sprouts, and onion are my favorite vegetables for this chicken chop suey. Other great veggie options include corn, mushrooms, sliced bell pepper, and bok choy.
- For a little crunch in this chop suey, consider adding in some toasted crushed peanuts, cashew nuts, or chopped green onion.
- For a slight kick of heat, add a dash of red chili oil or sriracha to the sauce.
🥫 Storage
Leftover chicken chop suey can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat your stored chop suey in the microwave or in a pan over medium heat for a few minutes.
📗 Related Recipes
Love Chinese takeout? I do too, but I don’t always love the expense of ordering out, especially when feeding many mouths! This Beef and Broccoli recipe or Hot and Sour Soup are two of my favorite If you're as nuts about chop suey as were, try our chop suey meat version. These are Chinese takeout dishes that you can easily make in the comfort of your home.
🍽 Serve with
This chicken chop suey is ready to serve with your favorite noodles, fried noodles or rice. Cauliflower rice is a great side dish option to serve chop suey over for the carb conscious!
📞 Chiacchierata (chat)
Making a home-cooked version of your favorite takeout is great but not at the expense of convenience, especially when time isn’t on your side. If you’re like me, I’m all about getting maximum flavor out of recipes without having to spend endless hours in the kitchen.
If you're wanting to try a seafood version with crunchy tender vegetables, check out our Traditional Shrimp Chop Suey recipe.
Tutti a tavola è pronto!
This Chicken Chop Suey recipe is one such dish that not only delivers on umami flavor but is also super quick and easy to make! It’s one of my favorite Chinese-inspired meals to make for a midweek family dinner.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Chicken Chop Suey includes tender strips of chicken, an assortment of veggies, noodles, and a rich savory sauce - totally addictive, healthy, and restaurant-quality!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Quick and Easy Chicken Chop Suey
Equipment Needed
Ingredients
Chop Suey Ingredients
- ½ lb Chicken Breast 1 large or 2 small
- 2 Tablespoons Vegetable oil divided
- 1 Tablespoon Cornstarch
- 1 cup Onions sliced
- ⅔ cup Celery sliced or cut on the bias
- ⅔ cup Carrot sliced
- 1 Garlic clove minced
- 2 cups Fresh bean sprouts
Chop Suey Sauce
- 1¼ cups Chicken Broth
- ¼ cup Cold water
- 1½ Tablespoons Cornstarch
- 1½ Tablespoons Soy sauce
- 1 teaspoon Granulated sugar
- 1 teaspoon Sesame oil *light or dark
Instructions
Sauce
- In a large measuring cup whisk together the cold water and cornstarch until well combined. Mix in the soy sauce, sesame oil, and sugar.
- Slowly pour in the chicken broth. Mix well and set aside.
Chop suey
- Slice the chicken breasts into ¼-inch strips. Toss with the 1 Tablespoon cornstarch or a little more if needed. Set aside.
- Heat 1 Tablespoon of oil over medium-high heat and cook the chicken in batches so its not crowded in the pan. Cook until no pink remains.
- Remove the chicken and transfer to a bowl to keep warm.
- Heat the remaining 1 Tablespoon of vegetable oil in the same pan and add onion, carrot, celery, and garlic. Cook for 4-5 minutes just until the carrots and celery are tender but not overcooked.
- Stir in the bean sprouts and cook 1 more minute.
- Add the chicken back into the pan and pour the sauce over the mixture. Stir and simmer for 2-3 minutes until the chicken is heated through and the sauce has thickened.
- Serve the chicken chop suey with rice or your favorite Asian noodles.
Notes
- If you have leftover chicken chop suey, the noodles may absorb some of the sauce. When reheating the leftovers, consider adding a splash of extra sauce or broth.
- If you want your veggies softer, consider par-boiling them before pan cooking as the pan cooking is just enough to lightly sauté.
- Use a low-sodium soy sauce if you are trying to cut back.
- If you are gluten sensitive, be careful of the choice of noodles selected for this recipe. You’ll want wheat-free noodles or opt to serve this chop suey over rice.
- You could definitely use this recipe as a vegetable side dish to pan-cooked pork chops by simply omitting the chicken and adding more vegetables to the mix.
