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Easy Chop Suey

Easy Chop Suey

Quick and colorful chicken chop suey with crisp vegetables in a glossy, savory sauce. A classic takeout favorite you can make at home in 30 minutes.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 120kcal

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

For a vegetarian version, swap chicken for extra-firm tofu and use vegetarian oyster sauce or more soy sauce. Adjust sauce thickness by adding a splash of broth if it gets too thick.