Chop Suey

When it comes to knock-your-socks-off comfort food, chicken chop suey holds a special place in my heart. This dish, bursting with vibrant veggies and tender chicken, delivers a delightful mix of textures and flavors that’s simply unforgettable. Each bite showcases the crunch of bok choy, the freshness of broccoli, and the satisfying smokiness of well-cooked chicken. And the sauce? Oh, it brings everything together beautifully, adding that coveted umami punch that keeps you coming back for more.

I still remember the first time I tasted chop suey at a cozy little Chinese restaurant in my neighborhood. The combination of fresh vegetables and succulent chicken left me eager to replicate that magic in my kitchen. This recipe does just that, and the best part? It’s a quick and easy way to enjoy a restaurant-quality meal at home! Ideal for busy weeknights or casual gatherings, this chicken chop suey is bound to impress. So, let’s roll up our sleeves and dive into creating this flavorful dish. You won’t regret it!

How to Make Chop Suey

1. Velvet Chicken: In a large freezer bag or bowl, whisk together the cornstarch, soy sauce, toasted sesame seed oil, rice wine, baking soda, and chicken. Allow the chicken to marinate at room temperature for about 20-30 minutes—no more, or it can turn mushy.
2. Prepare Bok Choy: Separate the bok choy stems from the leaves. Cut any large stems in half lengthwise and slice the leaves into thick ribbons.
3. Mix the Sauce: In a medium bowl, whisk together the stir-fry sauce ingredients: chicken broth, reduced sodium soy sauce, oyster sauce, brown sugar, rice wine, Asian chili sauce, white pepper, and an additional tablespoon of cornstarch.
4. Cook Chicken: Heat a large cast iron skillet or nonstick skillet over medium-high heat until lightly smoking. Add 2 tablespoons of oil and swirl to coat. Spread the marinated chicken in a single layer and sear each side for 1-2 minutes. The chicken should be about 90% cooked; transfer it to a plate.
5. Stir Fry Veggies Part 1: In the same skillet, heat one tablespoon of oil over medium-high heat. Add the sliced onion, broccoli florets, and bok choy stems, then stir-fry for about 1 minute.
6. Stir Fry Veggies Part 2: Next, add the carrots, bell peppers, and baby corn. Stir-fry for an additional 1-2 minutes—remember, you don’t want to over-cook them since they will continue cooking in the sauce. Add the minced garlic and ginger, sautéing for 30 seconds until fragrant.
7. Add Sauce: Whisk the sauce one more time to recombine and pour it over the sautéed veggies and chicken. Toss in the bok choy leaves and mung bean sprouts. Bring the sauce to a gentle simmer, allowing everything to thicken for 1-2 minutes.
8. Serve: Spoon the chicken chop suey onto plates or into bowls, garnishing with extra chili sauce, green onions, and sesame seeds as desired.

Storing & Reheating

Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. If you want to keep them longer, chop suey can be frozen for up to 3 months. When ready to enjoy, simply reheat in a skillet over medium heat. Add a splash of chicken broth or water to help refresh the texture and flavor, cooking until everything is heated through. Just a heads-up: the vegetables may lose some crunchiness after being frozen, but the taste will remain delicious!

It’s hard not to love this flavorful chicken chop suey. With its vibrant colors, diverse textures, and mouthwatering tastes, it’s a feast for the senses. Feel free to play around with the ingredients; add your favorite vegetables or experiment with different proteins to make it your own. Cooking can be a wonderful adventure, so enjoy every minute! Grab your chopsticks and get ready for a delightful meal that you’re sure to savor.

Recipe FAQs

Chop Suey

Recipe Author: Sara

This Chop Suey features tender chicken, vibrant vegetables, and a delicious sauce, making it a perfect choice for a quick and flavorful dinner.

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• Prep Time 30 minutes
• Cook Time N/A
• Yield 6 servings 1x

Ingredients

Scale 1x2x3x

• 12 ounces chicken breasts, sliced into thin (¼ inch) strips
• 2 tablespoons peanut or vegetable oil
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame seed oil
• 1 teaspoon rice wine
• 1 teaspoon baking soda
• 1/3 cup low sodium chicken broth
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice wine
• 1-3 teaspoons asian chili sauce or sriracha
• 1 teaspoon toasted sesame seed oil
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch
• 1/2 large white onion, sliced
• 2 baby bok choy (about 15 oz.)
• 2 cups broccoli florets (bite size)
• 1 carrot, thinly sliced
• 1 red bell pepper cut into 1” pieces
• 1 5-oz can (¾ cup) baby corn
• 3-4 garlic cloves, minced
• 2 teaspoons minced ginger
• 1 cup mung bean sprouts

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Instructions

1. Prepare the chicken by whisking the velveting ingredients together in a large freezer bag or bowl and adding the sliced chicken. Marinate for 20-30 minutes at room temperature.
2. Separate bok choy stems and leaves. Cut large stems in half and slice leaves into thick ribbons.
3. In a medium bowl, whisk the ingredients for the stir fry sauce and set aside.
4. Heat a cast iron or nonstick skillet over medium-high heat. Add oil and sear the marinated chicken in a single layer, cooking each side for 1-2 minutes until about 90% cooked. Transfer to a plate.
5. In the same skillet, heat another tablespoon of oil. Add onions, broccoli, and bok choy stems to stir-fry for 1 minute.
6. Add carrots, bell peppers, and baby corn to the skillet, stir-frying for 1-2 minutes. Then, add garlic and ginger, sautéing for an additional 30 seconds.
7. Recombine the sauce and pour it into the skillet with chicken, bok choy leaves, and bean sprouts, bringing it to a simmer for 1-2 minutes to thicken.
8. Serve with optional garnishes of chili sauce, green onions, and sesame seeds.

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Notes

For a spicier dish, adjust the amount of chili sauce used.
Ensure the vegetables are not overcooked; they should remain crisp when served.
Feel free to substitute chicken with tofu for a vegetarian option.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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