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…..
can I substitute the choy sum with bok choy?
Hi Nagi! Love your work btw. I can’t say I have ever written to a website before! I was just wondering if perhaps one day you could do a wee blurb on soy sauce. Yes I just bought a big bottle of Kikkoman in my confused supermarket addled brain and after a bit of research realise its dark soy sauce. But I am still confused about a lot of it. I am one of those tell me exactly what to buy sort of special people. Sigh. Thanks in advance.
Truly delicious. Made it with baby bok choy. Your sauce recipe is the best I’ve encountered for at home “take out”. Thanks for all the positive inspiration during these unsettling times, Nagi 😘
Wahoo, thanks so much for letting me know!! N x
This was the BEST stir fry recipe I’ve ever tried. Not only did the meal taste great but the recipe was like a cooking tutorial. Thank you for putting so much love and knowledge into your work.
You’re so welcome Lisa, I’m so glad you enjoyed it! N x
A hit with my husband and spice adverse children but too bland for me. What could I add at the end for my self to make it spicier? I tried cut up chilli and it just didnt do the trick.
Hi Rachel, some sriracha for a little kick would be perfect! N x
OMG! I cook a lot, I love to cook. This is the absolute best stir fry I have ever made. The velveting technique 👌 My family think you’re amazing!
Wahoo – you’re converted now! N x
This recipe is so very delicious. I used the velveting technique and added Chinese broccoli as it was all I had. I would make this time and time again. YUM!!!!
OMG! This.Was.Fantabulous!! My 13 yr old, 20 yr old and husband devoured this! I had to make 2 more batches (as my plan was to have leftovers but they had gobbled it up!)
Now, I did use a medium dry sherry as I did not have the Chinese wine…but it tasted perfect! Funny thing is that I actually had a dry sherry…! I had no other use for that sherry but now I do! I added book choy and some minced ginger as I love ginger. I can’t thank you enough for your recipe and guidance for ‘velveting’. Family was sooo impressed!!
Fabulous recipe Nagi. Its a favourite. Thanks for your great recipes 🙂
hi ! this looks delish. I dont have Oyster sauce, is there A Substitute
? i Have black bean sauce is that something i can use ?
Thank YOu
Hi Mita, oyster is really key in this recipe – I’d try with the blackbean or hoisin if you have it. N x
Thanks Nagi! Despite being a fairly decent cook, stir fries have always been my nemesis… Tough meat, raw veg, over salty sauce, so I stopped cooking them. But I knew if anyone’s recipe would get back on track it would be yours and I can’t belive it, it turned out perfectly!!! So easy and just like a takeaway!
Wahoo!!! I LOVE hearing this! N x
This was delicious with baby bok choy. The swap out of cabbage for beans sprouts is brilliant.Thank you for your inspiring posts, Nagi!
Cheers!
Okay – let’s start with.. if my boyfriend can make this anyone can!
Secondly, this was DELICIOUS!
Another great recipeeeee.
Cooked this tonight, yum, yum and more yum. So easy to follow, it is another keeper! Again, thank you Nagi for your inspirational cooking.
Was sooo easy and delish!! And I only needed 1 chicken breast for fam of 4, then just loaded up on the veg. Hubby commented it’s ‘just like takeaway’ & he looooves a good Chinese takeaway! Thank you😘
Great idea Tricia – super economical too! N x
What can I use instead of the Choy sum?
Hi Tracie – as per the recipe, you can use any Asian green 😊
OMG Nagi…..you are my hero ! This was to die for, and low in calories as I am attending weight watchers. Hubby loved it. Thank you.
Wahoo, that’s great to hear Marjorie! N x
Made a veg version, came out awesome.
That’s awesome!! N x
OMG!! I made this last night and it is so good. If I didn’t know I cooked it, I would swear that it was from an actual chinese restaurant. Love all your stuff Nagi, thank you!!
Yesss! I’m so glad you loved it Allira!
This was so delicious! I virtually inhaled my bowl. Will become a regular in our house for sure. So quick and easy to make. Thanks for yet another amazing recipe!!!
You’re so welcome Jodie, I’m so glad it was a hit!