If you’re craving a vibrant and comforting meal that bursts with color, flavor, and satisfying texture, you’re in for a treat with this Chop Suey – Chicken Stir Fry Recipe. It’s a true celebration of tender chicken paired with crisp vegetables, all tossed in a savory sauce that’s both easy to whip up and impossible to resist. Whether you need a quick weeknight dinner or a dish to impress friends without fuss, this recipe brings that perfect balance of freshness, depth, and warmth in every bite.
Ingredients You’ll Need
The magic of this Chop Suey – Chicken Stir Fry Recipe lies in its simple but essential ingredients, each chosen to contribute distinct tastes, textures, and vibrant colors. From the tender chicken breast and crunchy water chestnuts to the aromatic garlic and umami-rich sauces, every element plays a key role in making this dish sing.
- 1 lb boneless, skinless chicken breast (thinly sliced): Provides lean protein and cooks quickly to tender perfection.
- 2 tablespoons vegetable oil: Ideal for high-heat stir-frying without overpowering the flavors.
- 1 small onion (sliced): Adds sweetness and depth when lightly sautéed.
- 2 garlic cloves (minced): Infuses the dish with a fragrant and delicious aroma.
- 1 cup celery (diagonally sliced): Brings a refreshing crunch and slight peppery notes.
- 1 cup carrots (julienned): Adds vibrant color and natural sweetness.
- 1 red bell pepper (sliced): Offers a pop of sweetness and bright contrast.
- 1 cup bean sprouts: Light, crisp, and added at the end to preserve their delicate crunch.
- 1 cup napa cabbage (shredded): Softens in the pan and adds subtle, leafy texture.
- 1/2 cup bamboo shoots (optional): Provides a unique tender-crisp element and earthy flavor.
- 1/2 cup water chestnuts (sliced): Insert delightful crunch and a mild, sweet taste.
- 3 tablespoons soy sauce: Delivers the essential salty umami base.
- 1 tablespoon oyster sauce: Enhances depth with smoky-sweet richness.
- 1 teaspoon cornstarch: Thickens the sauce for that perfect glossy finish.
- 1/2 cup chicken broth: Combines with sauces to keep the stir fry luscious and moist.
- 1 teaspoon sesame oil: Adds a nutty, fragrant touch at the finish.
- Salt and pepper to taste: Simple seasonings to balance and highlight flavors.
- Cooked rice or noodles (for serving): Acts as the comforting base to soak up all the goodness.
How to Make Chop Suey – Chicken Stir Fry Recipe
Step 1: Prepare the Stir Fry Sauce
Start by whisking together soy sauce, oyster sauce, chicken broth, cornstarch, and sesame oil in a small bowl. This sauce is the heart of your stir fry, providing that perfect umami punch and a silky texture once thickened.
Step 2: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and give it a pinch of salt and pepper. Cooking it for about 4 to 5 minutes until nicely browned and cooked through is key to locking in juicy, tender flavor. Once done, remove the chicken and set it aside.
Step 3: Sauté Aromatics and Vegetables
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and sliced onions, sautéing for about a minute until fragrant and translucent. Then add the carrots, celery, and red bell pepper, stir-frying for 2 to 3 minutes until they start to soften but retain their crunch.
Step 4: Add Cabbage, Bamboo Shoots, and Water Chestnuts
Next, incorporate the napa cabbage, bamboo shoots if using, and water chestnuts. Keep everything moving in the pan and cook for another 2 minutes. This step is where the texture flourishes with crisp yet tender vegetables.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the pan, pour the prepared sauce over it all, and stir well to coat every piece. Let it cook for 1 to 2 more minutes, allowing the sauce to thicken nicely and the flavors to meld together beautifully.
Step 6: Finish with Bean Sprouts
Finally, stir in the bean sprouts just to wilt them slightly without losing their crunch, adding a fresh burst right at the end.
How to Serve Chop Suey – Chicken Stir Fry Recipe
Garnishes
Serve your Chop Suey – Chicken Stir Fry Recipe topped with chopped green onions or a sprinkle of toasted sesame seeds for an inviting pop of aroma and eye-catching detail. A few fresh cilantro leaves can add a lively, herbal note that brightens the whole dish.
Side Dishes
This dish pairs wonderfully with steamed white or brown rice, which soaks up the savory sauce perfectly. Alternatively, try it over your favorite noodles like lo mein or even quinoa for a wholesome twist. For a light complement, a simple cucumber salad adds crispness and a refreshing contrast.
Creative Ways to Present
Elevate your Chop Suey – Chicken Stir Fry Recipe by serving it in individual mini woks or colorful bowls to make dinner feel like a special occasion. For a fun family-style meal, lay it out on a platter garnished with fresh herbs and vibrant chili slices to make the colors really pop.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare because it tastes so good), store them in an airtight container in the refrigerator for up to three days. The vegetables retain their texture nicely, and the chicken stays tender, making for a quick next-day meal.
Freezing
While freezing is possible, it’s best to do so without the bean sprouts as they may lose their crispness. Pack your Chop Suey – Chicken Stir Fry Recipe in freezer-safe containers and consume within one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring frequently to avoid drying out the chicken or wilting the vegetables too much. A splash of chicken broth or water can help revive the sauce, keeping it nice and saucy.
FAQs
Can I use other proteins instead of chicken in this Chop Suey – Chicken Stir Fry Recipe?
Absolutely! Shrimp, beef, or tofu are fantastic alternatives. Just adjust cooking times accordingly to ensure they’re cooked through without drying out.
How can I make this dish spicier?
For a kick, add red pepper flakes while stir-frying or drizzle with sriracha before serving. These simple additions will turn up the heat beautifully.
Is this recipe gluten-free?
To make it gluten-free, use tamari instead of regular soy sauce and verify that your oyster sauce is gluten-free as some brands contain wheat.
Can I prepare the sauce in advance?
Yes, the sauce can be mixed ahead and stored in the refrigerator for a day or two. Just give it a good whisk before using to recombine the ingredients.
What vegetables can I add or substitute?
Feel free to customize with snap peas, broccoli florets, mushrooms, or baby corn for added variety and texture. The beauty of this recipe is its versatility!
Final Thoughts
This Chop Suey – Chicken Stir Fry Recipe is a shining example of how simple ingredients and straightforward steps can lead to an unforgettable, delicious meal. It’s a dinner you’ll want to cook again and again, whether for a cozy night in or when friends come over. Give it a try soon, and enjoy all the layers of flavor and texture that make this dish so special!
Print
Chop Suey – Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-American
Description
This Chop Suey Chicken Stir Fry is a delicious and vibrant Asian-American dish featuring tender slices of chicken breast stir-fried with a colorful mix of vegetables in a savory sauce. Quick to prepare and full of fresh flavors, it’s an ideal weeknight dinner served over steamed rice or noodles.
Ingredients
Protein
- 1 lb boneless, skinless chicken breast (thinly sliced)
Vegetables
- 1 small onion (sliced)
- 2 garlic cloves (minced)
- 1 cup celery (diagonally sliced)
- 1 cup carrots (julienned)
- 1 red bell pepper (sliced)
- 1 cup bean sprouts
- 1 cup napa cabbage (shredded)
- 1/2 cup bamboo shoots (optional)
- 1/2 cup water chestnuts (sliced)
Sauces & Seasonings
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- Salt and pepper to taste
Oils
- 2 tablespoons vegetable oil
To Serve
- Cooked rice or noodles
Instructions
- Prepare the Stir Fry Sauce: In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, cornstarch, and sesame oil until smooth. Set aside to allow flavors to meld.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken, seasoning with salt and pepper. Stir-fry for 4–5 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside to prevent overcooking.
- Sauté Aromatics and Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and sliced onion, sautéing for about 1 minute until fragrant. Then add the carrots, celery, and red bell pepper, stir-frying for 2–3 minutes to begin softening the vegetables.
- Add Remaining Vegetables: Incorporate the napa cabbage, bamboo shoots (if using), and water chestnuts into the pan. Continue cooking and stirring for another 2 minutes to combine flavors and slightly soften these vegetables.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared stir fry sauce evenly over all ingredients. Stir well to coat everything thoroughly and cook for an additional 1–2 minutes until the sauce thickens and the dish is heated through.
- Finish with Bean Sprouts: Add the bean sprouts last, stirring just enough to wilt them slightly without losing their crunch and freshness.
- Serve: Serve the hot Chop Suey immediately over steamed rice or noodles for a complete and satisfying meal.
Notes
- You can substitute chicken with shrimp, beef, or tofu for a variation.
- For extra heat, add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and taste great reheated.
