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Chicken Chop Suey Recipe + VIDEO

This classic Chinese-inspired American chicken chop suey recipe features tender pieces of stir fry chicken (or beef or shrimp) and veggies tossed in an irresistibly savory, tangy, and sweet sauce.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8 servings
Calories: 213 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

  • 1 ½ - 2 pounds boneless chicken breast
  • 2 teaspoons baking soda
  • 1 ½ cup chopped onion 1-inch pieces
  • 1 cup chopped bell pepper 1-inch pieces
  • 1 cup thinly sliced carrots on the bias
  • 1 cup thinly sliced celery on the bias
  • 1 cup snap peas or snow peas
  • 8 ounce can water chestnuts drained
  • 2-3 tablespoons sesame oil
For the Sauce –
  • 1 cup chicken broth
  • ½ cup soy sauce
  • ¼ cup cooking sherry or mirin
  • 3 tablespoons cornstarch
  • 1 tablespoon granulated sugar

Instructions

    Cup of Yum
  1. Prep the chicken: Slice the chicken breast into very fine slivers. Place the slivers in a bowl and sprinkle baking soda over the top. Toss the chicken in the baking soda and allow it to marinate for 20 minutes. This is called velveting the chicken and it creates a very delicate soft texture. Once the chicken has marinated for 20 to 25 minutes, rinse it thoroughly with water and place the chicken in a colander to drain.
  2. Chop the Vegetables: Meanwhile, chop the vegetables for the stir-fry and place them in separate piles on a cutting board. Chop the onions and bell peppers into 1-inch pieces. Slice the carrots and celery into thin slices on a bias, so they are elongated. Mince the garlic. Drain the water chestnuts.
  3. Make the Sauce: Set out a measuring pitcher (or mixing bowl) for the sauce. Combine the chicken broth, soy sauce, cooking sherry, cornstarch, and sugar. Mix well and set aside.
  4. Stir Fry: Once all the ingredients are prepped, and the chicken is rinsed and well-drained, set a large deep cast iron sauté pan, or a large wok, over high heat. Set a baking dish to the side of the pan as a holding plate for the vegetables. One veggie at a time, drizzle a teaspoon of sesame oil in the hot pan, and quickly stir fry the vegetables for 1 to 2 minutes, just long enough to get chard around the edges but not cooked through. You want the vegetables to still be quite firm. Do this in small quick batches so the vegetables sear and not steam. Then move the stir-fried vegetables to the holding plate and repeat.
  5. Once all the vegetables are stir-fried and in the holding plate. Add 2 teaspoons of sesame oil to the skillet. Add the drained chicken pieces and minced garlic to the pan. Stir fry for 3-4 minutes to sear the chicken.
  6. Once the chicken is mostly cooked, pour in the water chestnuts and sauce mixture. Bring the sauce to a simmer and cook for an additional 3-4 minutes until the sauce tightens into a thick gravy consistency.
  7. Add all the vegetables to the pan and stir to coat in sauce. Stir and cook for another 1-2 minutes to rewarm the vegetables, being careful not to overcook them. Then turn off the heat and serve.
  8. Serve over steamed rice, fried rice, over noodles, or as-is for a lower carb dish.

Notes

  • Store cooled leftovers in an airtight container and keep in the fridge for up to 3 days.

Nutrition Information

Serving 1c Calories 213kcal (11%) Carbohydrates 17g (6%) Protein 21g (42%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 55mg (18%) Sodium 1319mg (55%) Potassium 600mg (17%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 3473IU (69%) Vitamin C 36mg (40%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 213

% Daily Value*

Serving 1c
Calories 213kcal 11%
Carbohydrates 17g 6%
Protein 21g 42%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 55mg 18%
Sodium 1319mg 55%
Potassium 600mg 13%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 3473IU 69%
Vitamin C 36mg 40%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.