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chop suey recipe

Chop suey recipe

This chop suey recipe is a quick, flavorful stir fry with veggies, tender meat, and savory sauce—perfect served with rice for a family-friendly dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 Servings
Calories 320 kcal

Ingredients
  

  • Protein choose one:
  • 1 pound chicken breast or thighs thinly sliced (can sub beef, pork, shrimp, or tofu)
  • Vegetables:
  • 2 tablespoons vegetable oil or neutral oil for stir fry
  • 1 medium onion sliced
  • 2 ribs celery sliced
  • 1 cup carrots julienned
  • 1 cup broccoli florets
  • 1/2 cup snow peas
  • 1/2 cup bean sprouts
  • 1/4 cup water chestnuts sliced (optional but adds crunch)
  • Sauce:
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch dissolved in 1/4 cup water (for thickening)
  • 1 teaspoon sugar balances flavors
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth or water
  • For Serving:
  • Steamed white rice or noodles
  • Extra sesame seeds and green onions for garnish

Instructions
 

  • Prep ingredients: Slice all veggies and protein thinly so they cook quickly. Dissolve cornstarch in water and set aside.
  • Heat the wok or skillet: Place over medium-high heat. Add vegetable oil until shimmering.
  • Cook the protein: Stir fry chicken (or chosen protein) until golden and cooked through, about 4–5 minutes. Remove and set aside.
  • Cook the aromatics: Add onion and celery, stir frying until fragrant, about 2 minutes.
  • Add vegetables: Toss in carrots, broccoli, snow peas, and water chestnuts. Stir fry until crisp-tender, 3–4 minutes.
  • Make the sauce: Stir in soy sauce, oyster sauce, sesame oil, sugar, and chicken broth. Let simmer for 1 minute.
  • Thicken: Add cornstarch slurry and stir until the sauce becomes glossy and slightly thickened.
  • Combine: Return the cooked protein to the pan. Toss everything until coated in sauce.
  • Finish: Stir in bean sprouts at the very end for crunch.
  • Serve hot: Spoon over steamed white rice or noodles, garnish with green onions.

Notes

  • High heat is key: A hot pan ensures veggies stay crisp instead of soggy.
  • Don’t overcook: Veggies should be tender but still have bite—think vibrant and fresh.
  • Use a wok if possible: The curved edges make tossing easier, but a large skillet works too.
  • Sauce too salty? Add a splash of water or unsalted broth to balance it out.
  • Cut evenly: Uniform slices help everything cook at the same speed.
Keyword chop suey recipe, suey recipe, stir fry, served with rice, oyster sauce, soy sauce, sesame oil, onion celery, bean sprouts