Easy Chop Suey
There are days when dinner needs to feel like a hug—simple, warm, and full of color. That’s what this Easy Chop Suey is for me: a sweet-salty tumble of crisp-tender vegetables, a whisper of sesame, and just enough pineapple to make the whole kitchen smell like hope after a long day. It’s cozy in a bowl, familiar even if you’ve never made it before, and forgiving in that comforting way weeknight dishes should be. Not fussy, not precious—just bright, saucy, and friendly with rice.
I first started making it on quiet Sundays while the house stretched itself awake. My husband would put on something soft—usually a playlist with a little piano and a little nostalgia—and our kid would gallop through the kitchen in mismatched socks, chasing the dog who’s forever convinced that ovens are snack machines. I’ll admit, I’m usually working with a half-drunk cup of coffee nearby and a slippery piece of pineapple threatening to roll off the cutting board. Somehow, those small mishaps have become part of our rhythm. The payoff is a pan that sizzles like a promise, and a table where we pause to breathe, talk, and pass around second helpings without thinking twice.
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Why You’ll Love This Easy Chop Suey
– It’s colorful and kind. Crisp veggies, a glossy sauce, and those sunlit pops of pineapple make it feel cheerful even on a gray evening.
– The aroma is a mood-lifter—garlic and sesame rising up with a little steam, the kind that fogs the window for just a second.
– It’s adaptable without being a project. If your fridge is a patchwork of “a little of this” and “the last of that,” Chop Suey says, bring it on.
– The texture is everything: tender where you want it, with a fresh bite that keeps each forkful interesting.
– It’s a gentle balance of sweet and savory. Nothing loud or bossy, just comforting harmony.
– Kids tend to love the pineapple, and adults tend to love that it’s dinner in one pan that doesn’t ask for perfection.
– It’s fast enough for a Tuesday, but somehow special enough for a lazy weekend lunch.
Slow Moments
Some nights, I set the pan on the stove and let it heat while the rice cooker hums patiently. The kitchen goes quiet in that cozy, working way—spoon resting on a folded dish towel, the cutting board wearing little jewels of color. When the first handful hits the pan, there’s that happy sizzle that sounds like someone whispering, “You’re doing great.” Steam curls up with a sweet-salty fragrance, and I take a moment to taste a piece for doneness because honestly, that’s half the fun.
The dog parks himself in the warm square of floor by the oven, keeping an eye on me as if his gaze alone will convince something to fall. Our kid pulls a stool over and asks for a “taste test”—the tiniest piece, carefully cooled on the edge of the pan. Somewhere in the background, the house settles and the late sun slides down the fridge door, and I feel that soft shift from busy to here. Stirring becomes a small ritual: a swoop, a pause, a taste. The sauce glazes everything, clinging with a gentle sheen, and I breathe in the brightness that pineapple brings—a little vacation in the middle of ordinary life.
Time-Saving Hacks
– If you’ve got a few spare minutes in the morning, wash and chop the sturdier vegetables, then tuck them into a container so evening-you can coast.
– Keep pineapple prepped in the fridge when it’s in season. It disappears into snacks and makes this dish feel effortless.
– Frozen veggies are your friend. No one minds if you throw in a handful when time is tight.
– Whisk your sauce ahead and store it in a jar—give it a good shake before it meets the pan.
– Don’t rush the pan getting hot. A properly heated skillet means less sticking and better texture, and weirdly, it actually saves time.
– If you’re cooking rice, set it first. By the time the pan is glossy and fragrant, the rice is ready to catch the sauce.
Serving Ideas
– Spoon it over fluffy rice or nestle it into a bowl of noodles for that soft, slurpy comfort.
– A fried egg on top makes it feel like a diner in the best way—golden edges, runny center, a little extra richness.
– Sprinkle with sliced green onions or toasted sesame seeds for a subtle crunch.
– A squeeze of citrus perks everything up, especially if you’re leaning into the sweet notes.
– For weeknights, keep it simple with rice and a cup of tea. On weekends, add a light cucumber salad and a pitcher of iced green tea.
– If you like a touch of heat, set out chili oil or red pepper flakes and let everyone tune their own bowl.
Tips & Mistakes
I’ve learned to keep the pan roomy. When I crowd it, the vegetables steam instead of sizzle, and I miss that nudge of char that makes everything taste extra alive. If you only have a smaller pan, no stress—just cook in a couple of rounds and pull each batch onto a plate while you finish the next.
A tiny story: the first time I added pineapple, I dumped in the juice because it smelled amazing. The result was more soup than sauce. Now I drain it well and add just enough to make the flavors sing. It taught me to trust the “less is more” voice in my head, even when the kitchen smells like a tropical daydream.
And one more nudge—taste as you go. A little more salt, a little less sweetness, a splash of tang. Your spoon knows what you like.
Storage Tips
Leftovers tuck into the fridge beautifully, and the flavors cozy up overnight. I warm a bowl gently on the stove with a splash of water to loosen the sauce, or I don’t warm it at all and steal a few cold bites between emails. It’s wonderful for next-day lunch packed with rice, and if you’re the type who pairs savory bites with morning coffee, I support a little cold nibble while the day gets going.
If you’re planning ahead, keep rice and Chop Suey in separate containers. The sauce stays glossy, the rice stays fluffy, and reheating feels simple—like a second chance at a relaxed dinner.
Variations and Substitutions
I’ve made this with all kinds of proteins—thin slices of chicken on busy nights, tofu when I want something light and golden, shrimp for a quick, celebratory feel. Mushrooms bring a lovely, cozy depth if you’re keeping it plant-forward. In the summer, I toss in extra zucchini and snap peas; in the cooler months, I lean into cabbage and carrots for that satisfying crunch.
For a gentle twist, I like a little citrus zest—just enough to lift the sauce without shouting. Fresh herbs are beautiful here, too: cilantro for brightness, or a few mint leaves if pineapple is taking center stage. If rice isn’t calling your name, serve it over quinoa or even a buttery, short-cut noodle. Tamari keeps it comfortably gluten-free without losing the soul of the dish, and if sesame oil isn’t your thing, it will still be warm and welcoming without it.
If you want more warmth, add a quiet kick of chili. If you want less sweetness, ease up on the sugar or try honey or maple for a softer, rounder note. This dish is forgiving, and it likes to meet you where you are.
Frequently Asked Questions
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Easy Chop Suey
Ingredients
Main Ingredients
- 2 tablespoon vegetable oil
- 1 pound boneless skinless chicken breast thinly sliced
- 1 cup yellow onion thinly sliced
- 3 clove garlic minced
- 1 tablespoon fresh ginger grated
- 1 cup celery sliced
- 1 cup carrot matchsticks
- 2 cup green cabbage shredded
- 1 cup bell pepper thinly sliced
- 1 cup mushrooms sliced
- 2 cup bean sprouts rinsed and drained
- 1 cup snow peas trimmed
- 0.5 cup bamboo shoots drained
- 0.5 cup water chestnuts sliced
- 1 cup low-sodium chicken broth
- 3 tablespoon low-sodium soy sauce
- 2 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 2 tablespoon cornstarch
- 2 tablespoon water for slurry
- 1 teaspoon toasted sesame oil
- 0.25 teaspoon white pepper
- 0.25 teaspoon kosher salt or to taste
- 0.5 cup green onions sliced, for garnish
Instructions
Preparation Steps
- Whisk chicken broth, soy sauce, oyster sauce, rice vinegar, and sugar in a measuring cup; set aside.
- In a small bowl, stir cornstarch with water to make a smooth slurry; keep nearby.
- Heat a large wok or skillet over high heat. Add vegetable oil. Stir-fry sliced chicken until just cooked through and lightly browned, about 3 to 4 minutes. Transfer to a plate.
- Add onion, garlic, and ginger to the pan. Stir-fry until fragrant, about 30 seconds.
- Add celery, carrot, bell pepper, and mushrooms. Stir-fry until starting to soften, about 2 minutes.
- Add cabbage, snow peas, bamboo shoots, and water chestnuts. Stir-fry 2 minutes more.
- Return chicken and any juices to the pan. Pour in the sauce and bring to a simmer.
- Stir the cornstarch slurry, then add it to the pan. Toss until the sauce thickens and coats everything, 1 to 2 minutes.
- Add bean sprouts and sesame oil; toss just until heated through, 30 to 60 seconds. Season with white pepper and salt.
- Serve hot over steamed rice or noodles and garnish with green onions.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!