Name: Easy Chicken Chop Suey Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 pound boneless, skinless chicken breast, thinly sliced; 2 tablespoons vegetable oil; 1 medium onion, sliced; 2 cloves garlic, minced; 2 cups cabbage, shredded; 1 cup celery, sliced; 1 cup bean sprouts; 1 cup sliced mushrooms; 1 medium carrot, thinly sliced; 1/4 cup low-sodium soy sauce; 1 cup low-sodium chicken broth; 1 tablespoon oyster sauce; 2 teaspoons cornstarch; 2 tablespoons water; 1/4 teaspoon ground black pepper; to taste salt; 4 cups cooked white rice, for serving

Easy Chicken Chop Suey Recipe tastes light, savory, and a little crunchy from all those veggies, and it hits that takeout-style comfort without feeling heavy. It works perfectly for busy weeknights, takes about 30 minutes start to finish, and suits beginners and seasoned home cooks who want a quick stir fry. I first made a version of this in a tiny apartment kitchen with one pan and a wobbly stove, so if I pulled it off there, you absolutely can too.

Why Make This Easy Chicken Chop Suey Recipe at Home

You control the veggies, the oil, and the salt, so this chicken chop suey stays fresh and balanced instead of greasy. The sauce tastes savory with a hint of sweetness, and the veggies keep a crisp-tender bite that takeout sometimes loses in the travel time.

You also save money and use up stray vegetables hiding in your fridge. Once you learn this method, you can toss in almost any crunchy veg and still land a satisfying dinner in one pan.

“This Easy Chicken Chop Suey Recipe tastes just like my favorite takeout, but fresher and lighter, and it comes together faster than delivery ★★★★★”

Ingredients You Need

Here is everything you need for this Easy Chicken Chop Suey Recipe. I include some pantry shortcuts and swaps so you can use what you already have.

Chicken and Marinade

1 pound boneless skinless chicken breast, thinly sliced
1 tablespoon soy sauce (use low sodium if you watch salt)
1 teaspoon cornstarch
1 teaspoon toasted sesame oil (optional but tasty)
1 teaspoon rice vinegar or apple cider vinegar

Vegetables

Use about 5 to 6 cups total mixed veggies. Aim for a mix of crunchy and leafy.

1 cup sliced celery
1 cup sliced carrots (matchsticks or thin coins)
1 cup sliced mushrooms (white or cremini)
1 cup shredded green cabbage or napa cabbage
1 cup bean sprouts (fresh if possible, canned in a pinch, drained well)
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

Sauce

You can double this sauce if you like extra to spoon over rice.

1 1/4 cups low sodium chicken broth
3 tablespoons soy sauce
1 tablespoon oyster sauce (gives classic chop suey flavor; use vegetarian oyster-style sauce if needed)
1 tablespoon hoisin sauce or 1 teaspoon sugar if you prefer less sweetness
1 tablespoon cornstarch
1 teaspoon sesame oil
1/4 teaspoon white pepper or black pepper to taste

Oil and Garnish

2 tablespoons neutral oil (canola, vegetable, avocado, or peanut oil)
2 green onions, sliced
Sesame seeds for topping (optional)

Pantry shortcuts and notes

Use pre-shredded coleslaw mix instead of chopping cabbage and carrots.
Use bagged stir fry veggie mix from the produce section to save time.
Use rotisserie chicken or leftover cooked chicken and skip the raw chicken marinating step; add it near the end just to warm through.
Use jarred minced garlic and ginger if you do not want to chop.

Equipment

Large wok or a wide, heavy skillet
Cutting board and sharp knife
Small bowl for marinade
Medium bowl or measuring cup for sauce
Spatula or wooden spoon
Tongs (helpful but optional)

Tips & Mistakes

Slice chicken thinly across the grain so it cooks quickly and stays tender.
Marinate the chicken at least 10 minutes so the cornstarch coats it and keeps it juicy.
Keep all ingredients prepped before you start cooking, since stir fry moves fast.
Heat the pan until it feels very hot before you add oil, so the chicken sears instead of steams.
Cook chicken in a single layer and avoid crowding the pan, or it turns pale and watery.
Stir fry firm veggies like carrots and celery first, then add softer ones like cabbage and bean sprouts near the end.
Do not overcook the vegetables; stop when they feel crisp-tender so they keep some crunch.
Stir the sauce mixture again right before you pour it in, since cornstarch settles at the bottom.
Simmer the sauce only until it thickens and turns glossy; if it gets too thick, splash in a little broth or water.
Taste at the end and adjust soy sauce, sugar, or vinegar so the flavors feel balanced to you.

How to Make Easy Chicken Chop Suey Recipe

Step 1: Prep and marinate the chicken

Slice the chicken breast into thin strips, about 1/4 inch thick. Place the chicken in a bowl and add soy sauce, cornstarch, sesame oil, and vinegar. Toss until the chicken looks evenly coated and no dry cornstarch remains. Set it aside while you prep the vegetables, about 10 to 15 minutes.

Step 2: Chop the vegetables

Slice the celery, carrots, mushrooms, and onion into thin, bite-size pieces. Shred the cabbage if you do not use a pre-shredded mix. Rinse the bean sprouts and pat them dry so they do not water down the stir fry. Mince the garlic and grate the ginger.

Step 3: Mix the sauce

In a medium bowl or large measuring cup, add chicken broth, soy sauce, oyster sauce, hoisin or sugar, cornstarch, sesame oil, and pepper. Whisk until the cornstarch dissolves completely. Taste a small spoonful and adjust saltiness or sweetness to your liking. Set the sauce near the stove so you can grab it quickly.

Step 4: Stir fry the chicken

Heat your wok or skillet over medium-high heat until hot. Add 1 tablespoon oil and swirl it around the pan. Add the marinated chicken in a single layer and let it cook without moving for about 1 minute so it browns. Stir and cook another 3 to 4 minutes until the chicken turns opaque and cooks through, then transfer it to a plate.

Step 5: Stir fry the vegetables

Keep the pan over medium-high heat and add the remaining 1 tablespoon oil. Add onion, carrots, and celery, and cook 2 to 3 minutes while you stir often. Add mushrooms and cook another 2 minutes until they soften slightly and release some moisture. Add garlic and ginger and stir about 30 seconds until fragrant, so they do not burn.

Step 6: Add cabbage and bean sprouts

Add shredded cabbage to the pan and toss with the other veggies. Cook 1 to 2 minutes until the cabbage just starts to wilt. Add bean sprouts and toss again, cooking only about 1 minute so they stay crunchy.

Step 7: Combine chicken and sauce

Return the cooked chicken and any juices from the plate to the pan. Give the sauce a quick stir, then pour it into the center of the pan. Stir everything together and let it simmer 2 to 3 minutes until the sauce thickens and coats the chicken and vegetables.

Step 8: Finish and taste

Turn off the heat. Add sliced green onions and toss. Taste and adjust with a splash of soy sauce for more salt, a pinch of sugar for more sweetness, or a tiny splash of vinegar if you want more brightness. Sprinkle with sesame seeds if you like, then serve hot.

Variations I've Tried

Chicken chop suey with noodles: Toss in cooked lo mein or spaghetti at the end and add a little extra broth so the sauce coats the noodles.
Low carb chicken chop suey: Serve it over cauliflower rice or just eat it as a big veggie-packed stir fry bowl.
Spicy chicken chop suey: Add 1 to 2 teaspoons chili garlic sauce or sriracha to the sauce mix, or toss in sliced fresh chili with the garlic and ginger.
Chicken chop suey with different veggies: Swap in broccoli, snow peas, bell peppers, baby corn, or zucchini based on what you have.
Gluten free version: Use tamari or certified gluten free soy sauce and a gluten free oyster-style sauce, and check all labels.

How to Serve Easy Chicken Chop Suey Recipe

Serve this Easy Chicken Chop Suey Recipe over hot steamed white rice, brown rice, or jasmine rice for a classic takeout-style plate. Spoon extra sauce over the rice so it soaks up all that flavor. You can also serve it over noodles or even quinoa if you want more protein in the base. Add sliced cucumbers or a simple green salad on the side to keep the meal fresh and crunchy.

How to store

Fridge: Cool leftovers to room temperature within 1 hour, then store in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Place cooled chicken chop suey in freezer-safe containers or bags and freeze up to 2 months; expect the veggies to soften more after thawing.
Reheating on the stove: Reheat in a skillet over medium heat with a splash of water or broth, stirring often, until hot and bubbly.
Reheating in the microwave: Place a portion in a microwave-safe bowl, cover loosely, and heat in 45 to 60 second bursts, stirring between each, until hot.
From frozen: Thaw overnight in the fridge, then reheat as above; if you feel the sauce thickened too much, loosen it with a little broth or water while it warms.