Introduction:
Chop Suey is a classic stir-fry dish with its origins in Chinese-American cuisine. It’s a flavorful mix of stir-fried vegetables, protein (commonly chicken), and a savory sauce. The versatility of this dish lies in its ability to be customized with various proteins like tofu, beef, or even seafood, as well as a wide variety of vegetables. The balance of crispy vegetables and tender meat in a rich, glossy sauce served over rice makes Chop Suey a comforting meal perfect for a quick yet delicious dinner. In this recipe, we’ll walk through each step to create an authentic Chop Suey with chicken breast as the protein of choice. This version is both simple and satisfying, making it a popular favorite among many home cooks.
Ingredients:
- 1 lb chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 onion, sliced
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup snow peas
- 1 cup cabbage, chopped
- 1/2 cup celery, sliced
- 1 can (14.5 oz) bean sprouts, drained
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 cup chicken broth
- Salt and pepper to taste
- Cooked rice, for serving
Preparation:
Step 1:
Prepare the chicken by thinly slicing the chicken breast into even pieces. Ensure that your slices are uniform for even cooking. Set aside.
Step 2:
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the thinly sliced chicken. Stir-fry the chicken for about 5-7 minutes until it is browned and cooked through. Once fully cooked, remove the chicken from the skillet and set it aside for later use.
Step 3:
Using the same skillet or wok, add another splash of vegetable oil if needed. Toss in the minced garlic and sliced onions. Sauté the garlic and onions over medium heat for about 2-3 minutes or until they become fragrant and the onions are soft and translucent.
Step 4:
Next, add the julienned carrots, sliced bell peppers, snow peas, chopped cabbage, and sliced celery to the skillet. Stir-fry the vegetables for 4-5 minutes, keeping the heat on medium-high. You want the vegetables to remain tender but still slightly crisp. Avoid overcooking as the vegetables should retain their vibrant colors and crunch.
Step 5:
To create the sauce, add 1/4 cup of soy sauce, 1 tablespoon of oyster sauce, and 1/2 cup of chicken broth to the skillet. Stir the ingredients until combined and bring the mixture to a gentle simmer.
Step 6:
While the sauce simmers, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to form a slurry. Gradually pour the slurry into the skillet, stirring constantly to avoid lumps. Let the sauce cook for an additional 2-3 minutes until it thickens to a glossy consistency.
Step 7:
Return the cooked chicken to the skillet and toss in the drained bean sprouts. Stir everything together until the chicken and vegetables are evenly coated with the thickened sauce. Cook for another 1-2 minutes to ensure all ingredients are heated through and well combined.
Step 8:
Once fully cooked, remove the skillet from the heat. Serve the delicious Chop Suey hot over freshly cooked rice.
Cooking Note:
This Chop Suey recipe is highly adaptable. You can substitute the chicken with your favorite protein such as shrimp, beef, or tofu. Feel free to mix and match the vegetables based on what’s available in your kitchen. If you’re using tougher vegetables like broccoli or cauliflower, consider blanching them first to ensure they cook evenly during stir-frying. For added flavor, you can sprinkle sesame seeds or drizzle a bit of sesame oil before serving.
Serving Suggestions:
- Serve Chop Suey with steamed jasmine or brown rice for a complete meal.
- For a low-carb option, try serving the Chop Suey over cauliflower rice or shirataki noodles.
- Accompany this dish with a light appetizer like spring rolls or a side of miso soup.
- Garnish with sliced green onions, toasted sesame seeds, or a drizzle of sriracha for an extra kick.
Tips:
- Prepping in advance: Have all your ingredients chopped and ready before you start cooking since stir-frying happens quickly.
- Keep the heat high: Stir-frying requires high heat to achieve that perfect crispy texture on the vegetables without overcooking them.
- Starch slurry consistency: Make sure your cornstarch slurry is smooth before adding it to the skillet to avoid lumps in the sauce.
- Customize the sauce: You can adjust the seasoning by adding more soy sauce for saltiness or a pinch of sugar to balance the flavors.
- Add variety: Feel free to experiment with vegetables like broccoli, zucchini, mushrooms, or baby corn for additional flavors and textures.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (per serving):
Calories: Approx: 400 kcal
Protein: 25g
Sodium: 800-900 mg (depending on the soy sauce and broth used)
FAQs:
-
Can I make Chop Suey ahead of time?
Yes! You can prepare Chop Suey in advance and store it in the fridge for up to 3 days. When reheating, warm it in a skillet over medium heat to retain its texture.
-
Can I freeze Chop Suey?
Chop Suey can be frozen, but the vegetables might lose some of their crispiness. To freeze, place the cooked dish in an airtight container and store it for up to 2 months. Reheat gently on the stovetop or in the microwave.
-
What other proteins can I use?
Aside from chicken, shrimp, beef, or tofu are all great alternatives. Adjust the cooking time based on the protein you choose.
-
Is there a gluten-free version?
To make this dish gluten-free, simply use gluten-free soy sauce and oyster sauce. Most other ingredients should already be gluten-free, but it’s always a good idea to check labels.
-
How do I prevent my vegetables from becoming mushy?
The key to crisp vegetables is stir-frying them quickly over high heat. Avoid overcooking and make sure to cut the vegetables uniformly so they cook evenly.
Conclusion:
Chop Suey is a fantastic dish that offers a balance of nutrition, flavor, and versatility. Whether you’re making it for a busy weeknight dinner or a weekend treat, it’s an easy-to-customize recipe that satisfies various tastes. The combination of stir-fried chicken, crisp vegetables, and a savory sauce over rice provides a comforting meal packed with texture and nutrients. Feel free to experiment with different vegetables and proteins to make it your own. This Chop Suey recipe is sure to become a staple in your kitchen, offering a delicious way to enjoy a taste of Chinese-American cuisine in the comfort of your home.
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Chop Suey Recipe
- Total Time: 35 minutes
Ingredients
Ingredients:
- 1 lb chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 onion, sliced
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup snow peas
- 1 cup cabbage, chopped
- 1/2 cup celery, sliced
- 1 can (14.5 oz) bean sprouts, drained
- 1/4 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 cup chicken broth
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
Preparation:
Step 1:
Prepare the chicken by thinly slicing the chicken breast into even pieces. Ensure that your slices are uniform for even cooking. Set aside.
Step 2:
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, add the thinly sliced chicken. Stir-fry the chicken for about 5-7 minutes until it is browned and cooked through. Once fully cooked, remove the chicken from the skillet and set it aside for later use.
Step 3:
Using the same skillet or wok, add another splash of vegetable oil if needed. Toss in the minced garlic and sliced onions. Sauté the garlic and onions over medium heat for about 2-3 minutes or until they become fragrant and the onions are soft and translucent.
Step 4:
Next, add the julienned carrots, sliced bell peppers, snow peas, chopped cabbage, and sliced celery to the skillet. Stir-fry the vegetables for 4-5 minutes, keeping the heat on medium-high. You want the vegetables to remain tender but still slightly crisp. Avoid overcooking as the vegetables should retain their vibrant colors and crunch.
Step 5:
To create the sauce, add 1/4 cup of soy sauce, 1 tablespoon of oyster sauce, and 1/2 cup of chicken broth to the skillet. Stir the ingredients until combined and bring the mixture to a gentle simmer.
Step 6:
While the sauce simmers, mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to form a slurry. Gradually pour the slurry into the skillet, stirring constantly to avoid lumps. Let the sauce cook for an additional 2-3 minutes until it thickens to a glossy consistency.
Step 7:
Return the cooked chicken to the skillet and toss in the drained bean sprouts. Stir everything together until the chicken and vegetables are evenly coated with the thickened sauce. Cook for another 1-2 minutes to ensure all ingredients are heated through and well combined.
Step 8:
Once fully cooked, remove the skillet from the heat. Serve the delicious Chop Suey hot over freshly cooked rice.
Notes
Cooking Note:
This Chop Suey recipe is highly adaptable. You can substitute the chicken with your favorite protein such as shrimp, beef, or tofu. Feel free to mix and match the vegetables based on what’s available in your kitchen. If you’re using tougher vegetables like broccoli or cauliflower, consider blanching them first to ensure they cook evenly during stir-frying. For added flavor, you can sprinkle sesame seeds or drizzle a bit of sesame oil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 kcal
- Sodium: 800-900 mg (depending on the soy sauce and broth used)
- Protein: 25g