This Chicken Chop Suey Recipe is in old school American Chinese restaurant style. Making a simple chop suey stir fry is a great way to enjoy Chinese food at home without ordering take-out.
Chicken Chop Suey
I don’t know about you, but I enjoy a bright and festive impromptu theme dinner, especially in the winter months. This fun and easy Chinese dinner features homemade chicken chop suey along with brown rice and glasses of refreshing iced tea. Enjoying a simple yet festive meal like this with my daughter brings me back to what is important in life, spending cherished time with loved ones.
What is Chop Suey?
Chop suey is an American Chinese dish that mainly has meat and veggies all sauteed in a tangy sauce. It is a perennial favorite of Chinese restaurants in the U.S.
Is this the same as Chow Mein?
Nope! But you can easily turn this into chow mein. The difference between chop suey and chow mein is that chow mein has cooked noodles. Really, that’s the biggest difference.
A Super Easy Chinese Recipe for Busy Nights
Don’t worry, this is an easy meal to put together. You can even make it on a weeknight. The chop suey is a simple chicken stir fry dish to prepare. And it tastes just like Chinese takeout. It is really just chicken, veggies and a sauce of stock, soy sauce, and cornstarch.
What to Serve With Chop Suey
I use instant brown rice to save time and family-friendly refreshing iced tea. Everything for the meal can be ready in less than a half-hour right down to the little paper umbrellas.
Here are some more ideas to make this a complete meal:
- Egg rolls
- Fried Rice
- Lo Mein Noodles
- Fried Rice
My daughter (like most kids) seems to think a beverage with a fancy paper umbrella is just “the bomb”. I must say I’m sort of keen on it too. It is such an uplifting touch, that takes mere seconds.
Chicken Chop Suey Ingredients
This recipe does have quite a few ingredients, but that is what makes it taste so amazing. Here’s what you’ll need:
- Oil
- Celery
- Bok Choy
- Onion
- Grated Ginger
- Bean Sprouts
- Sesame Oil
- Chicken Breasts
- Button Mushrooms
- Chicken Stock
- Soy Sauce
- Corn Starch
While I didn’t use them here, water chestnuts, bamboo shoots, baby corn, and snow pea pods are also popular additions. I’ve seen people add green bell peppers, but personally wouldn’t recommend adding those.
I tend to cook more Asian food in the cold of winter. Much of the produce used in this type of cooking is still in season throughout the winter. It is a great way to provide fresh veggies in your diet this time of year.
Lower Sodium Chinese Food
Learning some basic Chinese cooking to make at home, helps keep dietary sodium down vs. take-out. Here I used reduced sodium broth and soy sauce, which results in great taste with less salt. If you really need to cut back I suggest you swap Coconut Secret aminos for the soy. It has drastically less salt, but is quite tasty once your palate adjusts.
The chop suey is teamed with brown rice and iced tea for an easy healthy family meal.
Chicken Chop Suey Recipe
Ingredients
- 2 tsp oil 1 for vegetables, 1 for chicken
- 3 stalks celery sliced
- 2-3 stalks bok choy chopped
- 1/2 sweet onion large, chopped
- 1 tsp fresh grated ginger
- 7 oz bean sprouts fresh
- 1/2 tsp sesame oil
- 8 oz chicken breast thinly sliced
- 4 large button mushrooms sliced
sauce ingredients
- 1 1/4 cups reduced sodium chicken stock
- 1 tsp reduced sodium soy sauce
- 1 1/2 tbs cornstarch
Instructions
- Preheat skillet to med-high. Add 1 tsp of oil, then toss in the celery, bok choy, and onions. Toss together then add grated fresh ginger, Stir well and continue stirring until the vegetables are just starting to soften, then add the bean sprouts. Toss and continue stir frying until the sprouts are translucent, but still a little crisp. Dump the vegetable mixture in a bowl and set aside.
- Put 1 tsp of oil plus 1/2 tsp of sesame oil in the skillet and add the sliced chicken. Stir fry until pink isn't showing on the outside of the chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside.
- Whisk together chicken stock, soy sauce, and cornstarch. Add this mixture to the pan. Stir well and cook for 1 minute. Add the vegetables. Mix well and cook for another minute or two (while frequently stirring) until the sauce thickens to the point of a thin gravy.
- Serve with rice or noodles.
Nutrition
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Ashley says
I cam across this recipe and decided to give it a try. We loved it and will definitely make it again!
Kelly says
This saves me from ordering take out! Love this recipe!
Lisa says
Eggs? Your article says there are eggs in Chop Suey….never in any that I have had.
Robin Gagnon says
Ugh, how embarrassing. I had an editor for a short while. She never touched any recipes, just reformatted some older articles. I went back to doing everything myself, but missed this.
Thank you for the heads up.