Chicken Chop Suey
A comforting stir-fry loaded with tender chicken strips and a colorful mix of crisp-tender vegetables, all tossed in a savory, glossy brown sauce. This Chinese-American takeout classic comes together in one wok and hits the table faster than delivery.
For 4 servings
- prep · ~10 min
Marinate the chicken.
1.In a bowl, toss chicken strips with 1 tbsp soy sauce and 1 tbsp cornstarch until well coated.2.Set aside for 10 minutes at room temperature. - mix
Make the stir-fry sauce.
In a small bowl, whisk together the remaining 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 cup water until smooth. Set aside.
- fry · ~4 min
Sear the chicken.
1.Heat 1 tbsp oil in a wok over high heat until shimmering.2.Add marinated chicken in a single layer and cook undisturbed for 1 minute.3.Stir-fry for another 2-3 minutes until golden and just cooked through.4.Transfer to a plate and set aside. - saute · ~4 min
Cook the aromatics and hard vegetables.
1.Add the remaining 1 tbsp oil to the wok.2.Add garlic and ginger, stir-fry for 30 seconds until fragrant.3.Add onion, carrot, and celery. Stir-fry for 3 minutes until they begin to soften but still have crunch. - saute · ~3 min
Add the soft vegetables.
1.Add bell pepper and cabbage to the wok.2.Stir-fry for 2 minutes.3.Add bean sprouts and toss for 1 minute. - simmer · ~2 min
Bring it all together with the sauce.
1.Return the cooked chicken to the wok.2.Give the sauce a quick stir and pour it over the chicken and vegetables.3.Toss everything together and cook for 1-2 minutes until the sauce thickens and coats every piece. - garnish
Finish and serve.
1.Season with a pinch of salt and white pepper.2.Drizzle with sesame oil and give a final toss.3.Serve immediately over steamed rice or crispy noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice chicken across the grain into thin, even strips for tender bite-sized pieces.
- 2Marinate the chicken with cornstarch; this velvet-like coating locks in moisture.
- 3Cut all vegetables to a similar size for even cooking in the high-heat wok.
- 4Work in batches if needed; overcrowding the wok causes steaming instead of stir-frying.
- 5Re-stir the sauce just before adding, as cornstarch settles quickly at the bottom.
- 6Serve immediately after adding sesame oil — the flavor fades if the dish sits too long.
Adapt it for your goals.
Vegetarian
Replace chicken with extra-firm tofu or tempeh and use mushroom broth in the sauce to create a satisfying plant-based chop suey.
low carbLow-carb
Swap the cornstarch in the sauce with a tablespoon of arrowroot powder and serve over cauliflower rice instead of steamed rice.
spicySpicy
Add 1–2 teaspoons of sambal oelek or chili garlic paste with the aromatics for a fiery kick that complements the savory sauce.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides high-quality, low-fat protein that supports muscle repair and satiety.
Packed with Colorful Veggies
Carrot, celery, bell pepper, cabbage, and bean sprouts deliver a variety of vitamins, minerals, and antioxidants in every bite.
Low in Added Sugar
This recipe relies on soy sauce for savory depth rather than sugar, keeping the dish naturally low in added sweeteners.
Frequently asked questions
Most likely you overcooked it during the sear. Cook just until golden and barely cooked through; it will finish in the sauce.
