Quick & Easy Chop Suey – One-Pan Dinner Idea!
A vibrant medley of flavors and textures, Chop Suey is the ultimate stir-fry that transforms simple ingredients into a satisfying meal. Born from the ingenuity of early Chinese American cuisine, this dish is a delicious way to use up whatever vegetables and proteins you have on hand.
Tender marinated chicken, crisp vegetables, and a savory, umami-rich sauce come together in a sizzling wok, creating a dish that’s both hearty and wholesome. The combination of oyster sauce, soy sauce, and sesame oil infuses every bite with deep, aromatic flavors, while a quick cornstarch slurry ensures a perfectly silky finish.
Quick to prepare and endlessly versatile, Chop Suey is a perfect weeknight dinner that pairs beautifully with steamed rice. Whether you follow the traditional recipe or customize it with your favorite ingredients, this stir-fry delivers a comforting and flavorful experience in every bite.
Chop Suey Ingredients: A Harmony of Flavors
Chicken Breast – Tender and lean, this protein absorbs the rich marinade, ensuring every bite is succulent and flavorful.
Oyster Sauce – A deep, umami-packed essence that enhances both the marinade and sauce, bringing a signature savory-sweet depth.
Shaoxing Wine – A splash of this aromatic rice wine elevates the dish with subtle complexity, deglazing the wok for extra flavor.
Soy Sauce Duo – A balanced blend of light and dark soy sauces infuses the stir-fry with salty richness and a hint of caramelized depth.
Bok Choy – Crisp yet tender, this leafy green adds freshness and texture, absorbing the bold sauce while maintaining its vibrant bite.
Mushrooms & Snow Peas – Earthy mushrooms and sweet, crunchy snow peas create contrast, enhancing the dish with layers of flavor and texture.
Garlic & White Pepper – Fragrant garlic and a touch of white pepper add warmth and a delicate spice that ties everything together beautifully.
Chop Suey: A Classic Stir-Fry Full of Flavor
Chop Suey is a beloved stir-fry dish that brings together tender meat, crisp vegetables, and a savory sauce in one wok. Originating from Chinese American cuisine, this dish is the perfect way to use up ingredients you already have in your kitchen. With its rich umami flavors and delightful textures, Chop Suey is an easy yet satisfying meal for any occasion.
Recipe Tips
1. Perfectly Tender Chicken
Marinating the chicken is key to achieving a tender, juicy texture. The combination of Shaoxing wine, oyster sauce, and cornstarch helps break down the fibers, locking in moisture and enhancing flavor. For best results, massage the marinade into the chicken and let it sit for at least 15 minutes. If you have extra time, marinating for 30 minutes will further improve the texture.
2. Mastering the Stir-Fry Technique
A hot wok is essential for an authentic stir-fry. Heat your wok until it starts to smoke lightly before adding oil. This prevents sticking and ensures the ingredients sear quickly, preserving their crispness. Cook ingredients in batches—starting with the protein, then the firmer vegetables, and finally, delicate greens and sprouts—to maintain the right texture for each component.
3. Balancing the Sauce
The sauce is the heart of this dish, bringing all the ingredients together with its rich, umami-packed depth. Adjusting the seasoning to your taste is easy—add a dash more soy sauce for saltiness, a sprinkle of sugar for a subtle sweetness, or a touch of white pepper for a bit of heat. If you prefer a thicker consistency, gradually add more cornstarch slurry while stirring continuously.
What to Serve with Chop Suey
1. Steamed Jasmine Rice
Fluffy and aromatic jasmine rice is the classic pairing for Chop Suey. It absorbs the savory sauce beautifully, balancing the bold flavors while providing a comforting base for the dish. A side of rice makes for a well-rounded and satisfying meal.
2. Egg Noodles or Rice Noodles
For a heartier option, serve Chop Suey over stir-fried egg noodles or rice noodles. Toss the cooked noodles in a bit of soy sauce and sesame oil before plating, adding another layer of flavor and texture to complement the stir-fry.
3. Asian-Inspired Side Dishes
Pair this dish with simple yet flavorful sides like steamed dumplings, vegetable spring rolls, or a light cucumber salad. These additions bring contrast and variety, enhancing the overall dining experience while keeping the meal balanced.
FAQ
1. Can I use a different protein instead of chicken?
Absolutely! Chop Suey is incredibly versatile. You can swap chicken for beef, pork, shrimp, or even tofu for a vegetarian version. Just adjust cooking times accordingly to ensure your protein remains tender.
2. What vegetables work best in Chop Suey?
While this recipe calls for bok choy, mushrooms, and snow peas, you can customize it with whatever you have on hand. Bell peppers, baby corn, cabbage, or zucchini all work well, adding different textures and flavors to the dish.
3. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat with a splash of water or chicken stock to revive the sauce and prevent drying out.
4. Can I make Chop Suey gluten-free?
Yes! Substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Ensure your oyster sauce and other condiments are also gluten-free to keep the dish safe for those with dietary restrictions.
With its quick preparation, bold flavors, and endless customization options, Chop Suey is a go-to stir-fry that never disappoints. Whether you serve it with rice, noodles, or your favorite side dishes, this dish delivers a perfect balance of taste and texture every time. Enjoy!
Chop Suey
Ingredients
- For the Chicken & Marinade:
- Boneless skinless chicken breast, sliced thinly
- Oyster sauce for depth of flavor
- Shaoxing wine or dry sherry, to enhance tenderness
- Water aiding in moisture retention
- Vegetable oil ensuring a smooth texture
- Cornstarch for a light coating and crisp exterior
- For the Sauce:
- Low-sodium chicken stock forming the base of the sauce
- Soy sauce and dark soy sauce for a balance of saltiness and color
- Oyster sauce contributing a rich umami profile
- Toasted sesame oil imparting a nutty aroma
- Granulated or brown sugar adding a hint of sweetness
- White pepper for a subtle warmth
- For the Stir-Fry:
- Vegetable oil for high-heat cooking
- Garlic finely chopped, to infuse fragrance
- White button or baby bella mushrooms sliced, for earthy notes
- Carrot thinly sliced, adding a touch of sweetness
- Celery finely cut, lending crunch and freshness
- Bok choy chopped into bite-sized pieces, offering leafy texture
- Shaoxing wine used to deglaze the wok
- Mung bean sprouts providing crispness
- Snow peas for a vibrant snap
- Cornstarch mixed with water to thicken the sauce
Instructions
- In a mixing bowl, combine the chicken with water, oyster sauce, and Shaoxing wine. Massage the mixture until the liquid is absorbed. Add vegetable oil and cornstarch, ensuring the pieces are evenly coated. Set aside to marinate.
- In a separate bowl, whisk together the ingredients for the sauce. Keep this mixture on hand for later use.
- Heat a wok over high heat until it reaches a slight smoke point. Swirl in two tablespoons of vegetable oil, ensuring it coats the surface evenly. Spread the marinated chicken in a single layer, searing for a few seconds before stir-frying for an additional 15 seconds. Once the pieces turn opaque and slightly golden, transfer them to a plate, leaving them about 80% cooked.
- Return the wok to high heat and introduce the remaining vegetable oil, followed by the chopped garlic. Once aromatic, add the mushrooms, carrots, and celery, stir-frying briskly for 20 seconds. Incorporate the bok choy, stirring to combine. Deglaze the wok by drizzling Shaoxing wine along the edges.
- Stir the prepared sauce to recombine the ingredients, then pour it around the perimeter of the wok to enhance deglazing. Use a spatula to mix thoroughly.
- Once the sauce reaches a gentle simmer, add the mung bean sprouts and snow peas, followed by the partially cooked chicken. Stir everything together to ensure even coating.
- When the sauce begins to bubble vigorously, stir the cornstarch slurry before drizzling it into the wok, stirring continuously to achieve the desired thickness. If a thicker sauce is preferred, gradually incorporate additional slurry. Allow the mixture to cook for another 10 seconds, ensuring all ingredients are evenly coated.
