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…..
This was fabulous. Made enough for 2 nights and a lunch. Just added more veges 2nd night. Doesn’t even need rice or noodles if you don’t want. Using it with prawns tonight and cannot wait.
I had frozen chicken breast which I defrosted half way before sprinkling baking soda on then rinsed off twenty minutes ,,,,but the chicken smelled like ammonia….was the chicken bad or does this happen sometimes ????
This looks fantastic! I will for sure try it soon.
Hope you get a chance!
Oh my Nagi, I just finished a steaming bowl of this & it was the BEST chicken chop suey I’ve ever eaten. I’m ruined forever – I’ll never be able to buy store bought again! I simply love all your recipes, you are my go to site, I’ve never had a fail yet & I am steadily working my way through your recipe index 🙂 I also love your anecdotes & the adorable Dozer makes my heart smile when I see & read about his little escapades. Thanks Nagi, you always brighten my day.
Glad you enjoyed this one Nicole!! AND that you enjoy seeing cheeky Dozer! N x
I get SO much enjoyment out of your posts.
First I look longingly at the pictures, then I mouse down to the video, which I watch closely, then I eye-ball the print recipe, and then and only then do I give myself the ultimate reward for my patience…I go down just a LITTLE further until I see Dozer’s sweet self and your humorous description of said canine picture. Ah, jackpot! The laugh, the smile, the little dose of hilarity and fun that each of your posts gives us at the end of every splendid recipe you share with us.
Thank you, so much, Nagi, for all of the fabulous, inspiring recipes, but also for for sharing that sweet, wonderful side-kick of yours!!! It makes my day!
I LOVE HEARING THAT!!! 😂 They say a way to a man’s heart is through his stomach…. well, the way to MINE is Dozer compliments!! 😂
Hi Nagi
I definitely will be making this recipe. I probably won’t use the baking soda as it’s been my experience that the chicken strips that have been coated with baking soda have an uncooked texture in my mouth. The spongy feeling when eating it for me is not good. Even though I know it’s cooked through it doesn’t feel that way.
Love all your recipes.
Hi Pam! I totally understand what you mean, it’s kind of slippery 🙂 I usually just use chicken thighs so I don’t need to worry about tenderising! N x
Hi Nagi. Can I use Baking Soda on beef to tenderise it? I heard years ago about something the Chinese use to do that but can’t remember what it is.
Thanks so much, your tips make all the difference to recipes.
Big hugs to Dozer. 🐶
In yet another of your wonderful recipes for Real Chinese Stir Fry you state: ‘To use Charlie for this recipe, replace the Sauce with 4 tablespoons of Charlie + 3/4 tsp cornflour / cornstarch + 3/4 cup water.’ Charlie already has cornstarch in it. Do I really need to add more cornstarch? I am thrilled to have found your excellent recipes on your inviting, smiley and informative website. Adore Dozer too of course!
Moreish chicken stir-fry indeed . . . hate it when I do not have time to velvet ! That said I personally do not like the terms ‘chop suey’ where the product is served on top of the starch and ‘chow mein’ where it is stirred through ! In my mind that almost makes it a Western recipe, an Americanised version even if ingredients and methodology are oft virtually identical . . . Have been known to bypass such on a restaurant menu wondering whether the dish is cooked to Western ‘tastes’ Am so looking forwards to Hoi An . . . one of my favourite Australian bloggers now there has been sending the most romantic and interesting photos on Instagram . . . methinks you and we shall love it . . .
Oh N! I want to eat this right now! Well minus the mushrooms, maybe water chestnuts instead. 😂
I need to look for some cooking wine. I read somewhere that you use corn starch to velvet the chicken, but I will definitely try the baking soda.
That’s Dozer for you, always close by the food! 😂
Looks delicious!! Love your holiday photos, very interesting to read about there lives. Always good to know how there is Life and living regardless of environment , locations as they say : When there is will there is way. REALY an eye opener Re:education. THE BEST OF THE BEST IS THE PHOTO OF THE BATHROOM…..PRICELESS. AM LOOKING FORWARD NEXT POST. THANK YOU KINDLY. IS IT HOT AND HUMID OVER THERE? Be happy!!
Nagi, I’m loving all these recipes. Made your spinach cannelloni again last night. Epic.
I did a similar trip your on to Hanoi and then Halong Bay. Beautiful. Pity the water was so dirty tho. Are you heading to Sapa? Lovely area. Safe travels.
Steven in Florida.
Btw I loved your slow cook pork in the honey sauce.
Hi NAGI I just like the way you showing us the easy methods of making the delicious dishes for our family,step by step it really amazing.Thanks alot👌.😋
Bok choy is readily available in US grocery stores. Would it be a good substitute for the choy sum?
Absolutely! Anything really 🙂 N x
Hello Nagi, I just love your website! Simpe, delicious meals prepared in no time at all! 🙂 I am on here almost everyday before and after work, searching for my nexr culinary experiment 🙂
I want to ask about tenderising the meat with baking soda. Your recipes call for the meat to be washed a few times after marinating in BP for 30 minutes.
However, I have seen other recipes where meat is mixed with baking soda and cornstarch without washing off the BP. Some have complained about after taste—- and I did experience this once but I may have put more BP than required in the recipe.
What’s your take— is it better to wash off the BP or keep it? Thanks, Nagi 🙂
I see that you say BP, it should read B Soda
The recipe calls for Baking Soda, not Baking Powder and it should be rinsed off.
Hi Michelle! So glad you’re enjoying my recipes Michelle! As for wash or not – WASH! 100% wash – the flavour is awful. I would never risk not washing! N x
This was a simple yet delicious recipe my family devoured. “Velveting” the chicken made a huge impact on this delicate dish. We’ll be sure to prepare this again soon, thanks!
Made this last night… really loved it thank you 🙏 .. delicious… had to laugh about why you call your sauce Charlie.. especially funny as I have a fur baby with that name.. the full name.. now I have a CharlieBrown in the house and one in the fridge too… your recipe books are so well presented and explained.. will be following your blog from now on… thanks again
Glad to hear you enjoyed this Peta!! Thanks for letting me know 🙂 N x ❤️ PS Pats to CHARLIE!!!
I love all your recipes. But we are a family of 4. Many of your recipes only serve 2-3. Is there a reason why.
Hi Paula! It’s because stir fries are generally made to serve 2 because otherwise the wok is over crowded 🙂 To scale up, use a large fry pan and click on Servings, then SLIDE to scale up the recipe! N x
Made this today and it was delicious. Thanks for another great recipe 🙂
That’s so great Fran! Thank you for letting me know! N x
This tastes just like the chop suey from the local takeaway where I grew up! Thanks so much – especially for the hint about the cooking wine. I always wondered why my stir fry etc. didn’t taste quite right. Will definitely be keeping this recipe for future use.
Love hearing that Steph! Thanks for sharing your feedback! N x ❤️