Chicken Chop Suey – Quick and Easy Chicken Chop Suey recipe with juicy tender chicken slices, colourful vegetables in a delicious thick sauce. Learn how to make at home in 20 minutes with our easy to follow instructions.
What is Chop Suey?
Chop Suey is a very popular American-Chinese cuisine usually made of meat, seafood, and vegetables in thick starchy sauce. Every country has its own version of Chop Suey. In Burma, we called it ” Htamin Paung ” and you can find it in all most all Chinese restaurants across Burma. In Rangoon-style Chop Suey, we usually add extra tofu and quail eggs. I’ll share my Rangoon Chop Suey recipe soon on the website. So please stay tuned!
What I love about this dish is, I can put any of my favourite vegetables and protein. That is one of the best way to use up all the leftover vegetables from the fridge.
Chop Suey is one of our family’s go-to Chinese stir fry recipes that everyone loves. I’ve learned this recipe from my dad, and he usually made it with loads of prawns, vegetables, and boiled quail eggs for us. When I was a kid I didn’t eat many vegetables but when my dad make chop suey at home, I can eat up every bit of it. This dish is so satisfying and filling and if you haven’t tried it at home, I highly recommend trying it at least once. You will be amazed by how easy and tasty the result come out!
What goes in the dish:
I usually like to make this dish with chicken and prawns. I used chicken breast meat in this recipe. You can use chicken thigh, prawns, squid, or any of your favourite meat. To keep the meat moist and tender, use Chinese velveting method by marinating with light soy sauce, sesame oil, corn starch and baking soda.
In most restaurants button mushrooms, baby corn, carrot, snap peas, pak choy, bok choy, bean sprouts are mostly added. If you can’t find all vegetables, don’t worry. Feel free to add any of your favourite stir fry vegetables.
Thick starchy delicious stir fry sauce is the key part of the dish. You will need a few simple seasonings sauces, I usually add light soy sauce, oyster sauce, sesame oil, and white pepper. Add chicken stock to bring more umami flour to the sauce. You can use corn starch or potato starch(flour) or tapioca starch to thicken the gravy. If you don’t have chicken stock in hand, you can add vegetable stock or water to the sauce. Make sure to mix all the sauce ingredients in one bowl before you start your stir fry.
You can add a tablespoon of Chinese Shaoxing wine in the sauce mix to taste more flavour to the dish but it’s optional in this recipe.
For the vegetarian option, you can use firm tofu instead of meat. Cut tofu into small cubes. First, saute` the tofu cubes 2-3 minutes until light brown, then you can add in stir fry. In the Chop Suey sauce, you can use vegetarian oyster sauce or mushroom sauce instead of oyster sauce. You can also substitute vegetable stock instead of chicken stock.
Quick cooking process
As this dish is a fast stir fry dish, gather all the ingredients, and prepare before you start frying. First, start with the chicken marinade and mix all the chop suey sauce in a bowl. Stir fry the chicken slices and follow with garlic and vegetables. ( Add the hard vegetables first then follow with the soft ones. ) Pour sauce mixture and ready to serve when the sauce start to get thick and glossy.
Simply serve over cooked rice or stir fry soy sauce noodles or crispy fried noodles. I love to have a bit of chilli oil on the side.
If you enjoy our recipe, please leave a comment and give us a rating! If you’ve tried this recipe, tag me on social medias, I would love to see your creations! Follow me on social medias Facebook, Instagram and Pinterest for latest updates.
Here is more Delicious Chinese Recipes you can pair and make an awesome banquet dinner :
Watch how to make recipe video
Chicken Chop Suey
- 200 g Boneless chicken thigh/breast
- 2 tbsp Oil ( vegetable/peanut/canola or sunflower oil )
- 3 cloves Garlic ( thin slices )
- 4-5 Baby corn ( sliced )
- 1 Carrot ( sliced )
- 4-5 Mushroom ( sliced )
- ½ Sweet Onion ( sliced )
- 8-10 Snow peas ( mangetout )
- 1 head Pak Choy ( cut and separate leaves and stalks )
Chop Suey Sauce
- 1 tbsp Light soy sauce
- 2 tbsp Oyster Sauce
- 1 tsp Sesame oil
- ¼ tsp White pepper
- ½ cup Chicken stock ( or water )
- 1 tsp Sugar
- 1 tsp Corn flour
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Corn flour
- ¼ tsp Baking soda
- Firstly, cut the chicken into thin slices. In a mixing bowl, add the chicken slices and marinade ingredients, mix well and set aside for 10-15 minutes.
- In a small bowl, combine the chop suey sauce ingredients, mix well and set aside.
- In a large wok/pan, add 2 tablespoon of oil, stir fry the chicken slices with medium high heat for 2-3 minutes. Then push the chicken to one side and add the garlic slices and stir for few seconds.
- Add carrot and baby corn stir for few seconds, then follow with the mushroom, snow pea, pak choy stem part. Stir fry for 1 minute.
- Then add the pak choy leaves and pour the sauce in.
- Stir well to combine the sauce and ingredients evenly. When the sauce is reduced and start to thick, its ready.
- Place over hot steamed rice and serve immediately! Enjoy!