This recipe for chicken chop suey turns humble veggies into a favorite take-out dish (and it’s better any restaurant)!
This simple chop suey combines carrots, celery, and bean sprouts with tender bites of chicken. It’s all tossed in the easiest ever sauce and served over rice or noodles!
Making take-out at home is both easy and much healthier! I love the flavor of homemade sauces as they’re not quite as sweet and they are made without the preservatives and added MSG!
We are in love with this recipe because it really takes simple ingredients to a new level.
What’s the Difference Between Chop Suey and Chow Mein?
Chop suey is cooked meat and vegetables combined with a sauce and served over prepared rice or noodles. But chow mein cooks meat, vegetables, noodles, and sauce all together. The sauces are fairly similar, although chop suey can sometimes be a little bit spicier.
It’s easy to get all the ingredients for chicken chop suey!
Chicken breasts are used in this recipe but boneless chicken thighs will work too.
Carrots, celery, bean sprouts, and garlic are favorites in this recipe! Feel free to add canned water chestnuts, baby corn, sliced mushrooms, and bok choy.
The sauce is incredibly simple but it’s really delicious! Broth, soy sauce, water, sugar, and a dash of sesame oil.
Get creative and add some extra crunch, color, and nutrition to your chicken chop suey by adding toasted crushed peanuts or some cashew nuts! Green onion never goes amiss. And a dash of red chili oil or sriracha will give chicken chop suey a spicy kick!
How to Make Chicken Chop Suey
Chicken chop suey is super easy to prepare. Here’s a quick overview of the steps!
- PREP Toss chicken with corn starch and set aside. Prepare the vegetables.
- STIR FRY Stir fry chicken & vegetables (per recipe below).
- ADD SAUCE – Add sauce ingredients and cook everything is heated through and the sauce is thickened.
Chicken chop suey makes great leftovers for school or work lunches!
- Keep it in a covered container in the refrigerator. It will last up to 4 days.
- To reheat it, pop it in the microwave or in a pan on the stovetop for a few minutes.
More Take Out Favorites
- Pork Dumplings – so delicious
- Homemade Wonton Soup
- Kung Pao Shrimp – 30-minute meal
- Egg Drop Soup
- Beef and Broccoli – 5 star recipe
- Easy Homemade Chow Mein
- Sweet and Sour Pork – a family favorite
- Easy Mongolian Beef
- Chicken Lo Mein – better than take-out
Did your family love this Chicken Chop Suey? Be sure to leave a rating and a comment below!
Chicken Chop Suey
- 2 tablespoons vegetable oil divided
- ½ pound chicken breast about 1 large or 2 small
- 1 tablespoon cornstarch
- 1 cup onion sliced
- ⅔ cup celery diced
- ⅔ cup carrot sliced
- 1 clove garlic minced
- 2 cups bean sprouts fresh
- 1 ¼ cup chicken broth
- ¼ cup cold water
- 1 ½ tablespoons cornstarch
- 1 ½ tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon sesame oil
Slice chicken breasts into ¼” strips. Toss with cornstarch and set aside preparing the vegetables.
Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in a bowl to keep warm.
Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 minute more.
Combine sauce ingredients and add to the vegetable mixture along with the chicken. Simmer for 2-3 minutes, or until chicken is heated through and sauce is thickened.
Serve with noodles or rice.
Additional vegetables can be added. Chicken can be substituted for shrimp if desired.
Recipe Adapted Manchak. “Beef Chop Suey”. Recipe. Cooking with Class. Beaumont, AB, 2011. 43. Print.