Chop Suey Stir Fry

chop suey over a bed of rice in a white plate.

5 from 3 votes

Chop Suey Stir Fry

This Chop Suey Stir Fry is the kind of stir fry that tastes like your favorite Chinese takeout, only fresher, cheaper, and on your table faster than delivery. Loaded with chicken, crisp veggies, and a rich, savory sauce, it’s a weeknight hero you’ll keep coming back to.

Prep Time15

Cook Time15

Marinating Time30

Total Time1

Course: Dinner

Cuisine: American, Chinese

Keyword: chop suey

Servings:

Calories: 260kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

For Chicken

½ pound chicken breast boneless and skinless, thinly sliced
1 egg white
1 tablespoon cornstarch
1 tablespoon soy sauce

For Chop Suey

2 tablespoons vegetable oil
2 cloves garlic minced
1 medium onion thinly sliced
1 medium bell pepper sliced in strips
2 cups mixed vegetables like carrots, snow peas, broccoli or baby corn, bite sized
¼ cup soy sauce low sodium
2 tablespoons oyster sauce
1 teaspoon sugar
salt and pepper to taste
1 cup chicken broth low sodium or no sodium added
2 tablespoons cornstarch mixed with 4 tablespoons of water

US Customary - Metric

Instructions

In a medium bowl, whisk together 1 egg white, 1 tablespoon cornstarch, and 1 tablespoon soy sauce until smooth. Add the thinly sliced chicken breast to the bowl, ensuring each piece is coated. Allow it to marinate in the refrigerator for 30 minutes.
Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Add the marinated chicken and cook for 2-3 minutes, just until the chicken turns opaque. Remove from heat and set aside.
In the same skillet or wok, heat an additional tablespoon of vegetable oil over medium-high heat. Add garlic and onion, stir-frying until the onion becomes translucent, about 2 minutes.
Add the bell pepper and mixed vegetables. Continue stir-frying for 3-4 minutes. Return the cooked chicken to the skillet and mix well.
Pour in ¼ cup soy sauce and 2 tablespoons oyster sauce. Add 1 teaspoon sugar, and season with salt and pepper to taste. Stir everything to combine.
Pour in the chicken broth and bring the mixture to a simmer. Gradually add the cornstarch-water mixture, stirring continuously, until the sauce thickens, about 2 minutes.
Remove from heat and serve with cooked rice.

Video

Notes

Nutritional information does not include rice.
Prep first, cook second. Chop all your veggies, slice the chicken, and whisk your sauce before turning on the stove. Stir fry moves fast, no time to hunt for garlic when the pan’s screaming hot.
Marinate matters. That quick egg white + cornstarch coating gives the chicken that velvety, takeout texture. Don’t skip it.
Veggie freestyle. Broccoli, bell peppers, mushrooms, cabbage, green beans, whatever you’ve got, use it. Just aim for similar sizes so they cook evenly.
Want it spicy? Toss in some chili crisp, Sriracha, or red pepper flakes with the sauce.
No oyster sauce? Sub with hoisin or soy sauce + a splash of Worcestershire. It’s not exact, but it gets you close.

Nutrition