This delicious Chicken Chop Suey Recipe combines tender bites of chicken breast with a variety of veggies like onions, celery, carrots, snow peas, and mushrooms in a mouthwatering good yet simple sauce. It is a really easy stir-fry dish that is adaptable to what you have in the fridge and rivals any Chinese restaurant. Even the novice cook can handle this simple recipe.
Chinese cooking just doesn’t get much better than this. It is traditionally served with rice, but it also tastes delicious with steamed noodles. For a meal low in carbs, try cauliflower rice. This is a hearty meal by itself, but if we are having family or friends over, I love to serve it with Crab Rangoon or Sweet Pork Dumplings.
How to make Chicken Chop Suey
First, in a medium bowl, whisk together the chicken broth, soy sauce, mirin, sesame oil, and cornstarch. Go ahead and set it aside for a few minutes.
Now combine the chicken and cornstarch in a large plastic bag and shake to coat. Then, heat a tablespoon of oil in a large nonstick skillet or wok over medium heat. Add the chicken and cook until browned on both sides and cooked through. Work in batches plating the chicken as it browns. Now, heat a little more vegetable oil in the pan. Then add the onion, celery, carrots, and mushrooms cooking until the mushrooms are golden brown and the carrots are crisp tender. Now add the snow peas and cook for a minute. Then add the garlic and cook for a minute. Plate the vegetables with the chicken.
Whisk the sauce ingredients one more time before adding to the skillet. Cook over medium-low heat until thickened, whisking several times. Add the chicken and vegetables back to the skillet with the gravy and stir to warm. Season with fresh ground black pepper and salt to taste.
Recipe notes and helpful tips
- Cut the chicken into small, thin, bite-size uniform pieces so they cook quickly and evenly.
- Sometimes, I use two skillets to push this recipe along even faster. You can cook the chicken in one skillet and the vegetables in the other skillet. Use whichever skillet is available first to finish the gravy.
- Vegetables should be dry, so they stir-fry, not steam.
- Cook the chicken in a single layer so it browns well and cooks all the way through.
- Use an oil with a high smoking point, like canola, peanut, or vegetable oil.
- Other vegetables that you can use include cabbage, broccoli, snap peas, bell peppers, bean sprouts, bok choy, baby corn, bamboo shoots, water chestnuts, and leeks.
- This recipe is best served promptly while the vegetables are crisp tender.
How to prep snow peas
Snow peas are an absolutely delicious addition to any stir fry, but they can seem a little daunting as far as prep work is concerned. It really is very easy to prep them. Simply place the snow peas on a cutting board, and cut off the end. and pull the thin string out. Then cut the opposite end and remove the string on the other side. Snow peas are delicious, stir-fried, steamed, and blanched.
Other stir fry recipes you will love!
Chicken Chop Suey
Ingredients
Sauce
- ¾ cup low sodium chicken broth
- 3 tablespoons low sodium soy sauce
- 2 tablespoons mirin or rice wine
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
For the Rest of the Dish
- 1 pound boneless skinless chicken breast cut in thin bite size pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 onion cut in half moon slices
- 2 ribs celery chopped
- 2 carrots chopped
- 8 ounces mushrooms sliced
- 2 cups snow peas 6 ounces
- 2 cloves garlic minced
Instructions
- Whisk together the chicken broth, soy sauce, mirin, sesame oil, and cornstarch. Set aside
- Combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through. Plate the chicken.
- Heat 1 tablespoon vegetable oil over medium-high heat in the same skillet. Add the onion, celery, carrots, and mushrooms cooking until the mushrooms are golden brown and the carrots are crisp tender. Add the snow peas and cook for 1 minute. Reduce the heat to low. Add the garlic and cook for 1 minute. Plate the vegetables with the chicken.
- Whisk the sauce ingredients that you set aside. Add them to the skillet and cook over medium-low heat until thickened, whisking several times. Add the chicken and vegetables back to the skillet with the gravy and stir to warm.
Notes
- Cut the chicken into small, thin, bite-size uniform pieces so they cook quickly and evenly.
- Sometimes, I use two skillets to push this recipe along even faster. You can cook the chicken in one skillet and the vegetables in the other skillet. Use whichever skillet is available first to finish the gravy.
- Vegetables should be dry, so they stir-fry, not steam.
- Cook the chicken in a single layer so it browns well and cooks all the way through.
- Use an oil with a high smoking point, like canola, peanut, or vegetable oil.
- Other vegetables that you can use include cabbage, broccoli, snap peas, bell peppers, bean sprouts, bok choy, baby corn, bamboo shoots, water chestnuts, and leeks.
- This recipe is best served promptly while the vegetables are crisp tender.
Nutrition
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Rose Ann Sales
Wow! This is such a really delicious recipe! I would love to try this one!
Elizabeth
So many vegetables in here. I would love to try and make it. Will it be okay to not include some vegetables such as mushrooms?
brianne
Chop suey is great and very healthy! My mom used to make this a lot. She would add Cauli flowers a lot
Elise
My grandma loved Chop Suey. I give this recipe 5 stars for that alone. It totally makes me think of one of my favorite people in the world.
Surekha
That looks so good! I love all that tender chicken and the peas. I can almost taste this right now!
Lee Becatti
This turned out absolutely delicious!! I added baby corn and served over rice. I’m a slow chopper so took a little longer to prep all the vegetables. Will definitely make this again!
Beth Pierce
Thanks Lee. So glad that you enjoyed it.
Sharon
Whip this chicken chop suey on busy nights when you want something tasty and easy to make.
Tara
Oooh this looks so good! I love how everything comes together in 30 minutes. So many vegetables too!
Eden
The flavor in this dish is AMAZING! So flavorful, so good, everyone loved it.
Jacqueline
The sauce sounds so tasty and I love that you added snow peas. We call them sugar snap peas but snow peas sound much nicer.
Krystle
Easy and quick to make on these busy school nights. The sauce is lick your plate clean good.
Andrea Thueson
This chicken chop suey recipe was amazing. My family gobbled it all up, we had no leftovers!
Kara
Holy yum! I left out the mushrooms because no one else in my family will eat them. Other than that, followed the recipe exactly. It was a hit with the whole family, and so much cheaper than takeout!
Cathleen
I have never made chop suey before, but I always order it when getting take out! This will save me so much money haha, thank you so much for the recipe 🙂
veenaazmanov
A Happy Meal Weekend planning for my family. They to love it. Looks delicious and tempting.
Irina
I made your chicken recipe for our lunch today, and it turned out perfect! We especially loved the chicken and veggies combo: it’s so convenient and easy to cook!