Quick and Easy Chicken Chop Suey

5 from 10 votes

Quick and Easy Chicken Chop Suey

This Chicken Chop Suey will satisfy any Chinese takeout craving! Made with tender strips of chicken, sauteed veggies, and a rich savory sauce with tender noodles!

Prep Time15

Cook Time22

Total Time37

Course: Main Course Chicken

Cuisine: American-Chinese

Servings: people

Calories: 595kcal

Author: Marisa Franca @ All Our Way

Equipment

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

** You may use either dark or light sesame oil. The darker the oil the more pronounced the sesame flavor.

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.

Nutrition