Best Chop Suey Recipe - Carlsbad Cravings

This Chop Suey recipe is a quick, flavor-packed, saucy stir-fry elevated with super-tender chicken (thanks to a restaurant technique!), loads of crisp-tender veggies, and a multidimensional sauce that’s one of my all-time favorites! Add this to your must-make list and taste why it’s better than takeout!

Follow along for step-by-step photos, variations, and expert tips!

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top view of serving chop suey in a bowl with rice

Why you’ll love this Chop Suey

I’ve perfected this Chop Suey to bring you the very best version, with flawless flavor, texture, and results every time! Here’s why you’ll love it:

TENDER CHICKEN: The easy velveting technique makes ALL THE difference. It is how Chinese restaurants attain such smooth, juicy, tender chicken – and now you can achieve the same results at home!
MOUTHWATERING FLAVOR: A game-changing sauce with upgraded ingredients like rice wine, toasted sesame oil, oyster sauce, and a touch of chili sauce creates a perfectly balanced mix of savory, sweet, and spicy.
CUSTOMIZABLE VEGGIES: I’ve included my favorite rainbow of veggies (baby bok choy is divine), but you can also customize the recipe any way you like.
MEAL PREP FRIENDLY: Chicken, veggies, and sauce can be prepped ahead for quick assembly later. Instructions included.

What is Chop Suey?

Chop suey is a classic dish in Chinese-American cuisine that typically consists of stir-fried meat (such as chicken, pork, beef, or shrimp) and a wide variety of vegetables, including bean sprouts, cabbage, celery, and bell peppers, all tossed in a saucy, savory stir-fry sauce. It’s usually served over rice or noodles.

It’s known for being quick, versatile, and for easily using up leftover vegetables and meat, making it a staple in Chinese-American home cooking.

top view of chop suey recipe in a skillet

Chop Suey Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE VELVETING

Velveting is a quick technique that coats the chicken in a mixture of cornstarch, soy sauce, toasted sesame oil, rice wine, and a touch of baking soda, creating a silky, tender texture when cooked. It helps the protein stay juicy and prevents it from drying out during stir-frying.

FOR THE stir fry sauce

This Chinese brown sauce combines savory, sweet, and spicy flavors with a touch of sesame and white pepper, thickened with cornstarch to coat your ingredients evenly. Some notable ingredients:

Rice wine: Use Shaoxing cooking wine, or I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores, or you can purchase it on Amazon. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
The best substitute is pale dry sherry. Do NOT substitute with rice vinegar; they are NOT the same.
Oyster sauce: This game-changer will elevate all your Asian cooking! It adds a punch of sweet-and-salty, earthy flavor. You can find it in the Asian aisle of any supermarket for only a few dollars or on Amazon here.
Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman. You can truly taste the difference, and you’ll be sorely disappointed with lower-quality brands.
Toasted sesame seed oil: Use toasted, not regular, sesame oil for its deep, nutty flavor; it’s usually located in the Asian foods aisle.

Stir Fry Veggies

You can use any vegetables you like, but these are my favorites for stir-fry that provide a mix of textures, colors, and flavors that make the dish vibrant, crunchy, and satisfying!

white onion
bok choy
broccoli
carrots
red bell pepper
baby corn
mung bean sprouts

top view of chop suey ingredients: chicken breasts, bok choy, bell peppers, broccoli, carrots, bell pepper, sprouts, baby corn ginger, garlic

How to MAke Chop Suey

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Velvet Chicken. Whisk the velveting ingredients in a large freezer bag or bowl. Add the sliced chicken and turn to coat. Marinate at room temperature while you prep your sauce and veggies; ideally 20 minutes, but no more, or it can become mushy.
Step 2: Stir Fry Sauce. Whisk Stir Fry Sauce ingredients together in a medium bowl; set aside.
Step 3: Cook Chicken. Sear the chicken in a single layer for 1-2 minutes. (It should be about 90% cooked at this point.) Transfer the chicken to a plate.
Step 4: Stir Fry Veggies Part 1. Stir fry the onions, broccoli, and bok choy stems for 1 minute.
Step 5: Stir Fry Veggies Part 2. Add the carrots, bell peppers, and baby corn, and stir-fry for 1-2 minutes. Add the garlic and ginger and sauté for 30 seconds.
Step 6: Add Sauce. Whisk the sauce (to recombine) and add it to the pan with the chicken, bok choy leaves, and bean sprouts. Bring the sauce to a simmer and let it thicken for 1-2 minutes.

a collage showing how to make chop suey by: 1. whisking all the velveting ingredients together in a bowl, 2. adding the chicken to coat in the ingredients, 3. searing the chicken in a single layer in a pan, 4. adding the onion, corn, bok cho, 5. stir frying the carrots bell peppers and broccoli, 6. adding the sauce, chicken and sprouts

Step 7: Serve. Garnish with additional chili sauce, green onions, and sesame seeds if desired.

showing how to make chop suey by garnishing with sesame seeds and green onions

Chicken Chop Suey TIPS

Don’t “velvet” the chicken too long: Don’t let it marinate for more than 30 minutes—too long can make it mushy.
Prep everything first: This stir-fry cooks quickly, so have all veggies sliced, the sauce whisked, and chicken velveted before heating the pan.
Use a hot pan: Wait to add the oil until the pan is lightly smoking—this ensures it’s hot enough to sear the chicken quickly, locking in juices and preventing sticking —for a perfectly tender, flavorful result.
Don’t overcook chicken: For the juiciest chicken, don’t overcook! Brown it in the skillet, but let it finish cooking in the sauce.
Re-whisk the sauce: Cornstarch can settle while waiting, so whisk it again before adding it to the pan to ensure even thickening.
Don’t overcook the vegetables: Set a timer, and cook according to the recipe directions. We are aiming for crisp-tender, not tender crisp, to keep them brightly colored and full of flavor.

Meal Prep Tips

This recipe can come together even more quickly by preparing some of the elements in advance:

•Chicken: Slice the chicken, then store it in an airtight container in the fridge for up to 2 days. Whisk the velveting ingredients together and refrigerate, but keep the chicken separate.
•Vegetables: Wash, peel, and cut vegetables. Store in separate containers or bags in the fridge, with a paper towel to keep them crisp.
•Sauce: Whisk the stir-fry sauce ingredients together and keep in a sealed container in the fridge. Give it a quick stir before adding to the pan to recombine any settled cornstarch.

chicken chop suey served in a bowl with vegetables and chicken

Chinese Chop Suey variations

Protein swaps: Use shrimp, beef, pork, or tofu instead of chicken.
Vegetable twists: Add snap peas, water chestnuts, mushrooms, zucchini, etc., keeping in mind the cooking times of different vegetables.
Spicy kick: Add additional chili garlic sauce, Sriracha, or red pepper flakes for heat.
Crunch factor: Top with toasted cashews, sliced almonds, or fried shallots for extra texture.
Make it gluten-free: Use tamari instead of soy sauce and gluten-free oyster sauce. Double-check the rest of your ingredients to ensure they are gluten-free.

How to serve Chop Suey

Serve chop suey hot and fresh straight over a bed of steamed white or brown rice, or toss it with cooked noodles. It’s best enjoyed immediately, so the vegetables stay crisp and the sauce glossy.

It pairs beautifully with:

•Appetizers: Cream Cheese Wontons, Crab Rangoons, Potstickers, or Egg Rolls
•Salad: Ramen Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad
•Soups: Wonton Soup or Egg Drop Soup

HOW TO STORE Chicken Chop Suey

•Storage: Let the stir-fry cool to room temperature, then store in an airtight container for up to 3–4 days.
•Reheat: Reheat gently in a skillet over medium heat or in the microwave.

I don’t recommend freezing chop suey because the vegetables, especially bok choy and bean sprouts, will become soggy.

Chop Suey FAQs

Chop Suey vs Chow Mein

Chop suey is a stir-fry of meat and vegetables served over rice or noodles, with a generous sauce that highlights crisp-tender vegetables. Chow mein focuses on noodles, either soft or crispy, with vegetables and protein mixed in and a sauce that mainly flavors the noodles. In short, chop suey emphasizes the veggies and sauce, while chow mein emphasizes the noodles.

What is American Chop Suey?

American Chop Suey is a classic comfort food in the U.S. that’s very different from Chinese-American chop suey. It’s essentially a pasta casserole made with elbow macaroni, ground beef (or other meat), onions, bell peppers, and a tomato-based sauce. Sometimes it includes cheese or other seasonings.

Unlike traditional chop suey, which is stir-fried and served with rice or noodles, American chop suey is baked or simmered on the stovetop, making it hearty, cheesy, and kid-friendly—a true American family dinner staple.

Can Chop Suey be made vegetarian or vegan?

Absolutely! Swap the meat for tofu, tempeh, or extra vegetables, and use vegetable broth instead of chicken broth. Use soy sauce or tamari for a vegan-friendly sauce.

What’s the best way to thicken Chop Suey sauce?

Use a cornstarch slurry—mix cornstarch with a little cold water and stir it into the simmering sauce. This gives a glossy, clingy consistency that coats the vegetables and protein perfectly.

Where is Chop Suey from?

Despite popular belief, chop suey was actually created in the United States in the late 19th or early 20th century, adapting Chinese flavors for American tastes. Its name comes from the Cantonese term “tsap seui,” which roughly translates to “mixed pieces,” reflecting the medley of ingredients in the dish.

up close of how to eat chop suey with chopsticks

Looking for more Chicken Stir Fry Recipes?

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Honey Garlic Chicken Stir Fry
Hoisin Chicken Stir Fry
Cashew Chicken
Black Pepper Chicken
Kung Pao Chicken
Hunan Chicken

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Ingredients

12 ounces chicken breasts, sliced into thin (¼ inch) strips
2 tablespoons peanut or vegetable oil

Quick VELVETING

1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon toasted sesame seed oil
1 teaspoon rice wine (See Notes)
1 teaspoon baking soda

STIR FRY SAUCE

1/3 cup low sodium chicken broth
3 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons brown sugar
1 tablespoon rice wine (See Notes)
1-3 teaspoons Asian chili sauce or Sriracha,
1 teaspoon toasted sesame seed oil
1/4 teaspoon white pepper
1 tablespoon cornstarch

STIR FRY

1/2 large white onion, sliced
2 baby bok choy (about 15 oz.)
2 cups broccoli florets (bite size)
1 carrot, thinly sliced
1 red bell pepper cut into 1” pieces
1 5-oz can (¾ cup) baby corn
3-4 garlic cloves, minced
2 teaspoons minced ginger
1 cup mung bean sprouts

Instructions

Velvet Chicken: Whisk the velveting ingredients in a large freezer bag or bowl. Add the sliced chicken and turn to coat. Marinate at room temperature while you prep your sauce and veggies; ideally 20-30 minutes, but no more, or it can become mushy.
Bok Choy: Separate the stems and leaves. Cut any large stems in half lengthwise. Slice the leaves into thick ribbons.
Sauce: Whisk the Stir Fry Sauce ingredients together in a medium bowl; set aside.
Cook Chicken: Heat a large well-seasoned cast iron skillet or nonstick skillet over medium-high heat until lightly smoking, then add 2 tablespoons vegetable or peanut oil and swirl to coat. Spread the chicken in a single layer and sear each side for 1-2 minutes. (It should be about 90% cooked at this point.) Transfer the chicken to a plate.
Stir Fry Veggies Part 1: Heat one tablespoon of oil in the same skillet over medium-high heat. Add the onions, broccoli, and bok choy stems, and stir-fry for 1 minute.
Stir Fry Veggies Part 2: Add the carrots, bell peppers, and baby corn, and stir-fry for 1-2 minutes. (Don’t over-cook because they will continue to cook in the sauce). Add the garlic and ginger and sauté for 30 seconds.
Add Sauce: Whisk the sauce (to recombine) and add it to the pan with the chicken, bok choy leaves, and bean sprouts. Bring the sauce to a simmer and let it thicken for 1-2 minutes.
Serve: Garnish with additional chili sauce, green onions, and sesame seeds if desired.

Notes

Rice wine: Use Shaoxing cooking wine, or I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores, or you can purchase it on Amazon. I suggest you Google images before you head off to the grocery store so you know exactly what you are looking for.
The best substitute is pale dry sherry. Do NOT substitute with rice vinegar; they are NOT the same.

Meal Prep:

This recipe can come together even more quickly by preparing some of the elements in advance:

Chicken: Slice the chicken, then store it in an airtight container in the fridge for up to 2 days. Whisk the velveting ingredients together and refrigerate, but keep the chicken separate.
Vegetables: Wash, peel, and cut vegetables. Store in separate containers or bags in the fridge, with a paper towel to keep them crisp.
Sauce: Whisk the stir-fry sauce ingredients together and keep in a sealed container in the fridge. Give it a quick stir before adding to the pan to recombine any settled cornstarch.