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Chop Suey (Chicken Stir Fry)

15 mins Cook
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Copy of NomNom Recipes 100 1

Chop Suey – a saucy fowl stir fry loaded with gentle portions of chicken, greens and smothered in chinese language brown sauce much like you get at the quality chinese language eating places! Use any vegetables you need on this quick and easy stir fry.

This recipe also stocks two little recognised chinese language restaurant secrets and techniques so you can make a stir fry that really is as true as your favored take out!

Chop Suey

Chop Suey – Chicken Stir Fry

Chop Suey is only a slightly westernised version of a classic, simple chinese language stir fry. due to this, there without a doubt aren’t hard and fast rules about what is going in it, however the preferred function is that the sauce is a fairly mild brown color, there’s plenty of it (and you understand i love my sauce!!) and it’s pretty thick so it clings on your rice or noodles.

How to make a Chop Suey that’s REALLY restaurant quality

If you’ve ever questioned why your stir fries aren’t pretty as tasty as what you get from (suitable) chinese language eating places, here are the 2 stuff you’ve in all likelihood been lacking:


Chinese cooking wine (or Shaoxing Wine) is the secret factor in almost each chinese language recipe that’s utilized by the gallon in chinese restaurants round the arena! It adds intensity and complexity of flavour into even the most simple sauces with just a small quantity. examine more approximately it right here, together with why it’s so crucial, the difference it makes in recipes and the great substitutes.
fine substitutes for chinese Cooking Wine – Mirin or dry sherry.
satisfactory non alcoholic alternative for Chop Suey is to use fowl broth (liquid fowl inventory) in vicinity of water inside the sauce.


Have you noticed that the fowl in chinese eating places is relatively smooth and almost “velvety”? It’s due to the fact eating places “velvet” the fowl (that’s the term that is used).
There are some approaches to try this, but i love the use of a easy technique where the bird is covered in a small amount of baking soda (bi-carb), left for 20 mins to tenderise, then rinsed before cooking inside the stir fry. It’s the easiest and least attempt for home cooking – and 100% effect.
Velveting is elective if the usage of fowl thighs because it’s a juicy cut. however if you are the use of fowl breast or tenderloins and you pick out to tenderise it, you’re going to be amazed how juicy and smooth the chook is.
read greater approximately this – Velveting: chinese language restaurant manner to Tenderise chook.

What goes in Chop Suey

I’ve make Chop Suey with substances which are normally utilized by chinese restaurants – Asian veggies (Choi Sum), bean sprouts, carrots and mushrooms. however feel free to use some thing vegetables you need!

How to make Chop Suey

Chop Suey is a 5 minute stir fry that starts offevolved off by sautéing garlic and onion before adding vegetables inside the order wherein they cook dinner. vegetables that take longer to prepare dinner go in first, and greater delicate veggies (like leafy veggies) pass in remaining.

Then the sauce is added, simmered for only a minute or so it thickens, then served immediately over rice to soak up all that tasty sauce!

What to serve with Chop Suey

With all that tasty sauce, Chop Suey demands to be served with rice! though in case you’re seeking out a low carb alternative, cauliflower rice is a incredible opportunity.

if you’re making this as a part of a bigger feast or you want to make a menu to serve 4+ humans, strive including a number of these other dishes in your menu:
in case you’re new to this Chop Suey recipe, be prepared to be surprised how comparable it surely is to chinese takeout.

“It’s similar to the stir fries at Golden Century chinese language restaurant!!”, first timers exclaim.

Or Golden Palace or Golden Pearl or Golden Wheel or Golden Unicorn or Golden Dragon.

Ahh, chinese language eating place names, they offer a whole lot entertainment. however that’s a story for once more!

Chop Suey (Chicken Stir Fry)

Chop Suey (Chicken Stir Fry)

Chop Suey – a saucy fowl stir fry loaded with gentle portions of chicken, greens and smothered in chinese language brown sauce much like you get at the quality chinese language eating places! Use any vegetables you need on this quick and easy stir fry.
prep time
10 mins
cooking time
15 mins
total time
25 mins




  • 180g (6oz ) chicken breast , thinly sliced

  • 1/2 tsp baking soda / bi-carb (optional, Note 1)


  • 1 tbsp cornflour / corn starch

  • 1 1/2 tbsp light soy sauce , or all purpose soy(Note 3)

  • 1 tbsp Oyster Sauce (Note 4)

  • 1 tbsp Chinese Cooking Wine OR Mirin (Note 5)

  • 1/2 tsp sesame oil (optional)

  • Dash of white pepper (or black)

  • 3/4 cup (185 ml) water


  • 1 1/2 tbsp vegetable oil (or other cooking oil)

  • 2 garlic cloves , finely chopped

  • 1/2 onion , sliced (white, brown, yellow)

  • 5 - 6 stems choy sum (or other Asian greens)

  • 1 medium carrot

  • 1/2 cup sliced mushrooms (shiitake is authentic, but any will do)

  • 1 cup bean sprouts



"VELVET" chook (non-obligatory, be aware 1)

Region hen in a bowl, sprinkle over baking soda. Use your hands to mix then set apart for 20 minutes, not than half-hour (can get too gentle). Rinse properly, pat extra water with paper towels, set apart (see video).

PREP substances:

Sauce: region cornflour and soy sauce in a bowl. mix until lump free. Then add ultimate Sauce substances and stir.
Chop choy sum: Trim quit off choy sum. Then cut into 7cm (three") pieces. Separate stems from leaves.
Chop carrot - Peel then reduce into 3cm (1.three") portions. Then slice the portions thinly.


Warmness oil in a wok or skillet over high warmth. upload garlic, stir quick, then upload onion, prepare dinner for 1 minute, transferring constantly, till onion is starting to wilt.
Upload chook, cook dinner for 1 minute till the surface adjustments from purple to white.
Upload choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to two minutes until the Sauce thickens to a thick syrup consistency. veggies should nevertheless be gentle/crisp, no longer soggy and tender.
Serve right away with rice (for low carb, low cal option, attempt Cauliflower Rice!)


Tenderised bird: examine greater about Velveting bird the chinese way for ultra soft hen such as you get in chinese restaurant stir fries. skip the step if using chook thigh - it is not wanted, it is juicy sufficient. CHARLIE is my All purpose Stir Fry Sauce. If you haven't met him yet and you love stir fries, you will be fine friends very quickly. find the recipe for him here, along with the way to use him. to apply Charlie for this recipe, replace the Sauce with four tablespoons of Charlie + 3/4 tsp cornflour / cornstarch + 3/four cup water. light SOY SAUCE: this is what maintains the sauce colour clear-ish. you could use everyday all purpose soy sauce and it'll quite lots look the identical. if you use darkish soy sauce, lessen to at least one tbsp - will still be tasty however the sauce can be superb darkish brown and a stronger soy flavour. Oyster sauce - replacement with Vegetarian Oyster Sauce (to be had at a few huge grocery shops) for vegetarian / shellfish unfastened alternative. chinese COOKING WINE: An vital in chinese language cooking, utilized by each chinese language restaurant. examine greater right here. Substitutions: dry sherry or Mirin, accompanied by japanese cooking Sake. Non alcoholic: Use fowl broth rather than water inside the Sauce. No want to marinate the chook for this recipe as it's sliced thinly and there is masses of sauce! nutrients according to serving, assuming 2 servings. it is 2 very beneficiant servings, with sufficient greens for a meal - you won't want a facet for this. Excludes rice / noodles. Use low sodium soy sauce to lessen sodium.
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