Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry.
This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!
Chop Suey – Chicken Stir Fry
Chop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles.
How to make a Chop Suey that’s REALLY restaurant quality
If you’ve ever wondered why your stir fries aren’t quite as tasty as what you get from (good) Chinese restaurants, here are the two things you’ve probably been missing:
Secret 1 – Chinese Cooking Wine
Chinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that’s used by the gallon in Chinese restaurants around the world! It adds depth and complexity of flavour into even the most simple sauces with just a small amount. Read more about it here, including why it’s so important, the difference it makes in recipes and the best substitutes.
Best substitutes for Chinese Cooking Wine – Mirin or dry sherry.
Best non alcoholic substitute for Chop Suey is to use chicken broth (liquid chicken stock) in place of water in the sauce.
Secret 2 – Tenderised Chicken
Have you noticed that the chicken in Chinese restaurants is incredibly soft and almost “velvety”? It’s because restaurants “velvet” the chicken (that’s the term that is used).
There are a few ways to do this, but I like using a simple method where the chicken is coated in a small amount of baking soda (bi-carb), left for 20 minutes to tenderise, then rinsed before cooking in the stir fry. It’s the easiest and least effort for home cooking – and 100% effect.
Velveting is optional if using chicken thighs because it’s a juicy cut. But if you are using chicken breast or tenderloins and you choose to tenderise it, you are going to be amazed how juicy and tender the chicken is.
Read more about this – Velveting: Chinese Restaurant Way to Tenderise Chicken.
What goes in Chop Suey
I’ve make Chop Suey with ingredients that are commonly used by Chinese restaurants – Asian greens (Choi Sum), bean sprouts, carrots and mushrooms. But feel free to use whatever vegetables you want!
How to make Chop Suey
Chop Suey is a 5 minute stir fry that starts off by sautéing garlic and onion before adding vegetables in the order in which they cook. Vegetables that take longer to cook go in first, and more delicate vegetables (like leafy greens) go in last.
Then the sauce is added, simmered for just a minute or two 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 if you’re looking for a low carb option, cauliflower rice is a terrific alternative.
If you’re making this as part of a larger banquet or you want to make a menu to serve 4+ people, try adding some of these other dishes to your menu:
If you’re new to this Chop Suey recipe, be prepared to be amazed how similar it really is to Chinese takeout.
“It’s just like the stir fries at Golden Century Chinese Restaurant!!”, first timers exclaim.
Or Golden Palace or Golden Pearl or Golden Wheel or Golden Unicorn or Golden Dragon.
Ahh, Chinese restaurant names, they provide much amusement. But that’s a story for another time! – Nagi x
Watch how to make it
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Chop Suey – Chicken Stir Fry
Ingredients
Optional Tenderised Chicken (Note 1):
- 180g (6oz ) chicken breast , thinly sliced
- 1/2 tsp baking soda / bi-carb (optional, Note 1)
Sauce (or use Charlie, Note 2):
- 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
Stir Fry:
- 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
Instructions
“Velvet” Chicken (optional, Note 1)
- Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
Prep Ingredients:
- Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
- Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
- Chop carrot – Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
Stir Fry:
- Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
- Add chicken, cook for 1 minute until the surface changes from pink to white.
- Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
- Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
- Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)
Recipe Notes:
Nutrition Information:
Originally published November 2017, modified October 2018, and updated March 2020 with new photos and video! No change to the recipe!
More stir fry favourites!
Life of Dozer
This big furry head was just out of frame in every photo in this post…..
My husband wanted chow mein for dinner, his childhood favorite. Dinner was from a can that night. As we were eating, I thought to myself, it was certainly not what I thought it to be. We prided ourselves with home cooked meals. I have to find a recipe to make at home, fresher with bursting flavors. Last night, I made this. My husband and family kept raving about it! They were so estactic they now can have this at home and not from a can. Thank you for giving my husband the nostalgic childhood memories!
That’s terrific to hear Emily! So glad you enjoyed this, thanks for letting me know – N x ❤️
Another great recipe. I now refer to you as ‘homegirl’ around my house. Used bok choy, but followed the recipe as written. Keeper.
😂 N x ❤️
Your record still holds. Every single recipe of yours has been a treat to eat. There has been occasion when I have tried someone else recipe I have saved on Pinterest ( doesn’t happen often cause I don’t stray from your blog often) and when it’s made, I find it’s no match for anything I have made from one of your recipes. I don’t know how you do it but every dish of yours I make seems to have such a great blend of flavors and has such depth and melody of tastes..using just everyday ingredients. You are my hero! I made this tonight and it was fantastic. I bought baby bok Choy instead ( cause I didn’t realize what you call chum soy can also be called yu Choi …. I think ). Anyway…also can’t have alcohol so substituted chicken stock. And it was devoured in minutes.
Love hearing that Taz!! Thank you so much for taking the time to let me know – N x ❤️
Hi Nagi. I am a convert.
I made this tonight and although I am not the most competent man in the kitchen I muddled through and managed to make an edible meal out of it and I mean that in a nice way.
I made the classic mistake of overcrowding my wok (tiny thing) and in the end was boiling everything.
However … the flavour and texture is to die for.
Fantastic!
This will be added into my regular rotation.
Thank you.
Terrific to hear Ken!! So glad you enjoyed this, thanks for letting me know! N x ❤️
Thank you, Nagi! Another great recipe. I made this for my wife tonight, who is a big Chinese food fan. She loved it, and told me it was better than take-out! I substituted the sum choy with book choy, but used all the other ingredients as listed. Very tasty!! Thanks again
I made chicken stir fry/chop suey last night and it was absolutely delicious and just like chinese food I buy from the takeaway but better. I am so pleased and have raved about it to my friends. Thank you Nagi
Love hearing that Betty! So glad you enjoyed this – N x ❤️
Again many, many thanks Nagi ! Another really great recipe. We seldom go out for Chinese food, we have right here in our kitchen….fresh. Love this site. You’re the BEST ! Big woof to Dozer, beautiful dog Nagi ! Best from Nashville, Tn.
Thank you so much for sharing your feedback Anthony, I’m so pleased to hear you enjoyed this! N x ❤️
Absolutely nailed this one last night even if I do say so myself. The sauce brings the dish together and yep, it tastes so much better than the local Chinese Restaurant. Making it again on the weekend for the vege daughter, the star ingredient will be tofu. She hasn’t picked up on the oyster sauce component.
Thanks so much Nagi.
YES you should say so!! 😂 Great to hear Barb, thanks for letting me know! N x
This looks terrific- can’t wait to try!
Question: I have a ‘real wok’ (carbon steel) and I know that one of the secrets to creating successful, authentic stir fries is not crowding the wok with too many ingredients. Hence, you should only use 3/4 lb. meat or less at a time. What do big Chinese families do?!? Cook 4x’s the ingredients in 4 batches?! I would love to make a big batch of something like this for family when we all get together for the holidays. We all love stir fries and it’s healthy. How do people cook these kinds of dishes for a big crowd? Thank you as always for your great recipes and advice, Nagi!
Hi Laurie! That’s a great question, and you’re right, overcrowding a wok is a no no and it does restrict how much you can make. Typically, a Chinese meal will consist of a few dishes. So unlike in Western countries where we often make one big dish to feed a whole family, Chinese families will have rice + usually at least 2 dishes to share between 4 or 5 people. So this being the case, it would be this chicken stir fry plus maybe another vegetable stir fry. Because they cook so quickly, you can cook one then the other and both are still hot and fresh when served. Also there are many Chinese dishes not made in woks so that’s the other option! N xx
A-ha! Thanks!
While I have your attention 😉 I’ve been meaning to ask where you got the beautiful dishes this stir fry is served on. I’ve noticed them in your photos many times- LOVE them!!
Hi Laurie!! I love them too 🙂 They are from a very talented ceramicist here in Sydney -> http://mhceramics.net The bowls that I use a LOT that are kind of cream / brown linen print is one she made for me especially!!! It’s called a “Nagi” bowl!! 😂 N xx
Thanks for the link. These are all gorgeous!!
I have not been without Shaoxing since discovering it, and also keep sake on hand mainly to use when poaching chicken. Since I cannot decipher nor read any of the characters on the bottles, I’ve kept them in the refrigerator after opening just to be safe. I’ve often wondered about those, though–do they need to be refrigerated once they’re opened? I don’t refrigerate the sherry, rum, brandy, or vodka that I keep around for cooking, but hadn’t been sure whether it would be necessary for those two, so figure it would be better to err on the side of caution. Please enlighten me! Thanks!
Hi Wynn! I can’t decipher either so I had to ask the Asian store!!! It does not need to be refrigerated, I have never refrigerated it in the decades I’ve been using it 🙂 N xx
Thanks! There is a local liquor store here, but not an Asian market, unfortunately.
Hi Nagi – I have the joy to be a coeliac. Are you able to recommend an alternative substitute to ‘normal’ noodles, which of course I cannot have? Any suggestions gratefully received.
Hi David! Are you able to find rice noodles? My local supermarkets sell quite a few varieties and they are fantastic! Mainly dried ones, most cook by soaking in boiled water. At Asian stores they also sell fresh rice noodles which are SO SO GOOD! And super cheap too 🙂 Hope that helps! N x
One substitution I sometimes make when a recipe calls for Chinese cooking wine is Stones Green Ginger Wine. It adds an extra ginger flavour. I suspect this may only be available in Australia though.
Wow Kate, thanks so much for sharing that tip! N x
It’s sold in Canada too!
Hmmm! With a big smile! Now, when I am on my own, I cook ‘Chinese’ about 3-4 times a week or eat it at one of my favourite restaurants. For decades because it is so fast, healthy and tasty – for one, a chicken stir-fry comes in at under 15 minutes ! Make it pretty much your way, but when rice wine is finished, dry sherry will do 🙂 ! But, honestly, I thought that the terms ‘chow mein’ and ‘chop suey’ went out with the Dark Ages decades ago – have just looked up three current cookery books without the terms and none of my favourite Chinese restaurants would ‘dare’ . . . . Perchance it is still used in the States as differences in what is on the table do occur?
I still see Chop Suey on old school Chinese menus on occasion!!! And I love it when I do – memories of the past!! N xx
Hi Nagi,
Thanks so much for the early Christmas present of your Chop Suey recipe!! I can’t wait to try it 😋
Thanks so much for listening to your subscribers requests. I tell all my family and friends about your blog. It’s my go-to because I know the recipes will actually work as well as being delicious!!
Keep up the great work and give Dozer a big hug from me 🐶
Cheers, Dee
You’re most welcome Dee! Thank you for spreading the word about my website, I’m very flattered! Hug passed on. Though truthfully, he wriggled away because he’s more interested in the peanut butter toast I’m munching on as I bash away on the keyboard!! 😂
Love stir fry as they are quick easy and so good for you to eat thanks Nagi will be cooking this one next week and I always have Chinese wine in my pantry 😘
Mmm, me too 🙂 Especially towards the end of the week when I’m doing a fridge clean out! 😂
The introduction of Charlie into my cooking has been a revelation! My husband now looks for it first in the fridge when he is making his lunch (invariably leftover rice and whatever veggies are around).
Hoping that I will finally be able to successfully accomplish a decent chicken stir fry! Your recipe for shrimp fried rice has changed my world. 🙂
I’m so pleased Charlie changed your life!!! LOVE HEARING THAT Stephanie!! N xx
Hi ,I am in Canada Montreal and yes China town is not too far and grocery stores have COOKING WINE in Chinese section , also the lady in the park well I have a poem -my goose is getting fat put all your money in my hat- so to speak ,you know your cooking sweet lady , and Dozer is a beautiful Puppy , here in Montreal he would have to wear Doggie booties right now and ear muffs , never stop or change what your doing, I’m sure your fan club would agree ,,lily gar .
OMG DOGGIE SNOW BOOTS AND EAR MUFFS!!! I am going in hunt for snow next winter just so I have an excuse to dress Dozer up!! 😂
Hi Nagi. I love stir fries, yet I don’t make them as often as I should ?? I would sub in baby bok choy for the green veg. Like you said, veggies are interchangeable to suit one’s taste. I always use mushrooms, carrots and onion, they are must for me.
Hi Dorothy! Have you resurfaced from your (2nd??) Thanksgiving cooking frenzy? Can Gary still fit into his pants, or is he living in elastic waistband shorts?? 😂
Hi Nagi! I’m so happy I stumbled across your blog a few months ago. The only thing I’ve made is the mushroom rice, but there are so many great recipes I want to make. Love your videos, but I wish there were videos for the Japanese recipes too. Not sure if you have this in Australia, but I’m looking for a recipe served in Chinese restaurants called Baked Tapioca Pudding (sometimes it has red bed paste in it). Would you happen to know of one? Keep on blogging! You’re doing a great job!!
Hi Wanda, I’m so pleased you like my recipes, thank you for the compliment! Have you seen my mother’s blog? If you click on Japanese recipes on my menu, it will take you right there! We are SLOWLY starting to create videos for my mother’s recipes too! N xx
Looking forward to making this one….I’m assuming Choy Sum is what we refer to in USA as Bok Choy?
Love these quick and easy recipes…thanks
Choy sum and bok choy are two different things here in the US….
Hi Lyn! I thought it was called Choy Sum over there too??? Though honestly, any Asian green is just fine, I use the long green one we call Choy Sum here 🙂 N x