Chop Suey
Chop Suey is a vibrant, hearty stir-fry that combines tender chicken with a medley of crisp vegetables and savory sauces. This dish is perfect for those craving a quick yet flavorful meal.
With its blend of shiitake mushrooms, red bell peppers, and snow peas, Chop Suey offers a satisfying crunch in every bite. The combination of oyster sauce, soy sauce, and sesame oil brings an irresistible depth of flavor.
Pair it with steamed rice for a complete, wholesome meal. Whether you’re cooking for family or entertaining friends, this easy recipe delivers a delicious balance of textures and tastes.
Chop Suey Ingredients
The tender chicken thighs serve as the heart of this dish, offering a rich, juicy base that pairs perfectly with the crisp, vibrant vegetables.
Shiitake mushrooms add a savory umami depth, while sweet red bell peppers and crunchy celery bring balance and texture.
A hint of sesame oil infuses a warm, nutty fragrance, while the combination of soy and oyster sauces creates a savory, slightly sweet sauce that binds everything together.
Chop Suey Recipe Tips
- Use a Wok for Best Results: A wok is ideal for stir-frying, as its wide, sloped sides allow heat to distribute evenly and gives your ingredients room to move around. If you don’t have a wok, use a large, deep non-stick skillet, but make sure it’s big enough to comfortably toss all the ingredients.
- Vegetable Variations: Feel free to swap out some vegetables depending on availability or preference. Zucchini, snap peas, or baby corn can be great alternatives to the bell pepper, celery, or mushrooms, giving you a different flavor profile and texture while keeping the stir-fry balanced.
- Thicken the Sauce Just Right: The cornstarch slurry is key to achieving a glossy, thickened sauce that will cling to your ingredients. Make sure to mix the cornstarch thoroughly with water before adding it to the pan to avoid lumps. Stir the dish constantly to achieve the perfect sauce consistency.
What to Serve with Chop Suey
- Steamed Jasmine Rice: A classic pairing, steamed jasmine rice complements the bold flavors of Chop Suey. Its subtle, aromatic fragrance provides a light, fluffy base that helps balance the savory sauce and crispy vegetables.
- Egg Rolls or Spring Rolls: Add a crispy touch by serving your Chop Suey with egg rolls or fresh spring rolls. These appetizers offer a delightful crunch, creating a perfect contrast to the tender chicken and soft vegetables in the main dish.
- Miso Soup: A warm, comforting bowl of miso soup makes an excellent side to Chop Suey. The light, umami-rich broth enhances the overall flavor experience, while the delicate nature of the soup doesn’t overpower the stir-fry’s bold taste.
FAQ about Chop Suey
1. Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it might not be as tender or juicy as chicken thighs. If you prefer chicken breast, make sure not to overcook it, as it can become dry.
2. Can I make this recipe vegetarian?
Absolutely! Replace the chicken with tofu or tempeh for a vegetarian version. Just be sure to use vegetable broth instead of chicken broth, and adjust the seasoning as needed.
3. How can I store leftovers?
Leftover Chop Suey can be stored in an airtight container in the fridge for up to 3 days. Reheat it in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.
4. Can I make Chop Suey ahead of time?
While this dish is best enjoyed fresh, you can prep the vegetables and chicken in advance. Stir-fry and assemble the dish right before serving for the freshest taste and texture.
Chop Suey
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 medium white onion chopped
- 2 medium carrots sliced into 1/4-inch coins
- 1/3 cup low-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons sesame oil
- 8 to 10 shiitake mushrooms stemmed
- 1 red bell pepper diced into 1-inch pieces
- 2 ribs celery sliced into 1-inch segments
- 4 ounces snow peas trimmed
- 2 green onions sliced into 1 1/2-inch pieces
- 3 ounces mung bean sprouts
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons water for dissolving cornstarch
- Salt to taste
- 3 cups steamed rice for serving
Instructions
- Prepare the chicken:
- Begin by heating vegetable oil in a wok or a large, deep non-stick skillet over medium-high heat. Once the oil is hot and begins to shimmer, add the chicken pieces. Stir-fry for approximately 5 minutes, or until the chicken is fully cooked through and no longer pink.
- Add vegetables and seasonings:
- Introduce the chopped onion and sliced carrots to the pan, followed by the chicken broth, oyster sauce, soy sauce, sugar, and sesame oil. Stir everything together and cook over high heat for 5 minutes, allowing the sauce to bubble and the flavors to meld.
- Incorporate remaining vegetables:
- Add the shiitake mushrooms, red bell pepper, and celery to the pan. Stir-fry for an additional 5 minutes, until the celery becomes tender but still crisp.
- Add peas, green onions, and bean sprouts:
- Next, stir in the snow peas, green onions, and mung bean sprouts. Cook for another 2 minutes, ensuring that all ingredients are well-combined and heated through.
- Thicken the sauce:
- To thicken the sauce, dissolve the cornstarch in 1 1/2 teaspoons of water. Add the cornstarch mixture to the pan, stirring constantly. Continue to stir-fry for 1 to 2 minutes until the sauce reaches your desired consistency. Season with salt to taste, then serve the dish with steamed rice.
