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…..
I made this last night. I used onions, carrots, green, yellow, & red peppers, celery, mushrooms, napa cabbage, baby corn, bean sprouts, Very colorful. Looked and tasted amazing! (I forgot to take a photo!) Definitely going into my weekly meal planning since you can use any veggies you have on hand. I made a full recipe of Charlie but sadly left it sit out for 18hours. Do I dump it or is it still ok to refrigerate and use again?
Wahoo! That’s perfect Mollie! I’d still use the Charlie, but if you’re nervous about it just chuck it and make some fresh. N x
Hi Nagi! I got a beautiful wok for Christmas and your Chop Suey recipie is the first I made 🙂 came out delicious. I was wondering if you have tips on how to care for my new wok? I’m under the impression that its similar to a cast iron, but want to be sure. Xoxoxo. Thanks!
I love this recipe as it is so quick & easy & have made it many times over. I make double of the ingredients (so we have leftovers) & always triple the sauce (we love extra sauce too). The “velveting” is a game changer. Love your recipes & this page.
sorry to say no photo as it all got eaten , it was delish. thank you for your help in my kitchen today , julie
You’re so welcome Julie!!
You’re so welcome Julie!!
I have been searching for a good recipe for Chicken Chop Suey for years and can finally say I found a winner! It was GREAT! My family could not stop raving about it. I’m definitely trying more of your recipes!
Wahoo! That’s great Lori!
WOW this was perfect, especially the sauce, just the right thickness and flavor, going to try with pork.
Thanks
Mark
I have been searching for a good chop suey recipe for years. This recipe wasn’t good, it was amazing! It was not too salty like other recipes I’ve tried. I made the Charlie sauce and it is perfect! I can’t wait to try some of your other recipes!
Woah thanks so much Amy!
Hi Nagi ! I did not know about the velveting of chicken, thanks to you! Im now doing the chinese resto cooking taste.
It’s a game changer!!
Love your recipes
Thanks so much Sharon!
My husband cooked this ! Delicious and easily digested by my fussy tummy ! Will certainly be trying more of your recipes…thank you so much !
That’s great to hear Gwen!
Family loved this. I can’t believe after decades of cooking, I never knew how to make chicken like in the restaurants! This will be a go to recipe for sure!
Just made this last night! I got all the correct sauce ingredients and velveted the chicken, it was AMAZING. Absolutely delicious and I can’t wait to try your other Chinese recipes!
I made this, several times : DELICIOUS
Thanks so much Sandra!
Love this recipe have made it numerous times .Have passed on your recipe and they too have made it and love it.Thankyou Nagi
You’re so welcome June!
Used leftover rotisserie chicken, and used chicken broth in place of the water, but other than that, followed the recipe. AWESOME! The sauce is a standout!
Made this for dinner last night (made chow mein noodles with it). It was delicious. Great mild sauce! Your tip on how to tenderize chicken breast is amazing, This recipe is definitely a keeper! Thank You!
What a ripper Nagi!!! I use your velvet technique for any asian dishes but recently did the same making chicken burritos… this is an awesome method of prepping chicken, pork and beef
Woot! So glad you liked it Karen!
Hi Nagi,
Have made this a few times and it has been a huge hit. My 3 fussy children love it – especially the tenderised chicken. Thank you
Hi Nagi – this recipe istotally deLISH!! So easy to cook, so easy to eat…(BTW I’m an ex-Nthn Beaches girl – in Melb now but miss my beaches like crazy!) Thanks so much for your fabulous site and have a wonderful, merry Christmas!
So happy you love it Lindy! A big howdy from the Northern Beaches!
I just made this and it was sóóó good.!!I was lucky to find the chinese cooking wine online and some more good stuff from an asian webshop located in The Netherlands so i could follow the recipe to the letter.Thanks Nagi for another very tasty recipe……
Hi Nagi.
Have just came across this site and I absolutely LOVE it. Trying the chicken chop suey tonight.
By chance. Do you have black bean stir fry recipes or the one I’d love to know is how to make an egg foo yung. Just can’t get it right ☺
Hi Lyn! I have Egg Foo Young, just search for it 🙂 I am yet to master black bean sauce!!! N x