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    Home » Recipes » Better than takeout Chicken Chop Suey

    Better than takeout Chicken Chop Suey

    Published: Jun 16, 2014 · Modified: Nov 15, 2021 by Linda Baker · This post may contain affiliate links

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    "Once the vegetables are prepped, this delicious low-fat Chicken Chop Suey goes together quickly"

    chicken chop suey

    The making of Chicken Chop Suey

    I had a half a head of Napa cabbage in the crisper, leftover from making my Better than Applebee's Oriental Chicken Salad, and some bok choy in the garden, about ready to bolt, so I thought I would make a quick, healthy, low-fat, Chicken Chop Suey.

    Chop Suey vs Chow Mein

    Chop Suey is a beautiful combination of vegetables in a mild sauce that is generally served with steamed rice. Chow Mein, on the other hand, is a stir-fry of vegetables with noodles already in the dish. Otherwise, they are pretty interchangeable. Of the two, chow mein is considered to be more authentic China Chinese. Chop suey was more likely invented in the United States by Chinese immigrants who wanted to make Chinese-style dishes but were limited in the types of vegetables available to them. Chop Suey is the English translation of the Chinese words "tsap seui" which means mixed pieces.

    Both chop suey and chow mein can be made vegetarian, or with chicken, pork, beef, or shrimp. When making this recipe, feel free to substitute any of those, including chicken breast, for chicken thighs.

    Once the veggies are prepped, this dish goes together quickly. Marinating the meat for about 15 minutes adds an additional level of flavor, but is not entirely necessary. The finishing sauce for this Chicken Chop Suey is a quick mix of chicken broth, oyster sauce, soy sauce, and cornstarch. Nothing difficult about that.

    The only thing that really needs attention is how you add your vegetables. You need to add them in layers, so the cabbage does not become a soggy mess while you are waiting for your onions, celery, and peppers to become tender. You can also remove veggies at any time during the cooking process to keep them "crisp-tender". In the end, add everything back to the pan along with the sauce to coat and heat them up.

    Is it necessary to Wok it?

    While not necessary, a wok is the best way to prepare chop suey because of its unique shape which allows you to cook food quickly on the bottom of the pan, and then move pieces up the sides where it's cooler. Once ready to finish, just push everything back to the bottom to heat and finish. If you don't have a wok, you can use a wide heavy skillet. If you do, you may want to remove the food as it cooks to avoid both overcrowding the pan or overcooking the food.

    chicken chop suey

    So chop chop and let's make some Chicken Chop Suey!

    chicken chop suey

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    chicken chop suey

    Chicken Chop Suey

    LindySez
    Chicken Chop Suey is an easy stir fry of healthy veggies in a mild sauce.
    4.34 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Poultry
    Cuisine Asian
    Servings 4 servings
    Calories 165 kcal

    Ingredients
      

    • For the Chicken
    • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
    • ¼ cup dry sherry or Shaoxing wine
    • 1 clove garlic minced
    • 1 teaspoon grated ginger root
    • 1 teaspoon cornstarch
    • "The Star of the Show" - Veggies
    • 1 onion cut in half and thinly sliced ( I like to cut mine vertically and then slice it rather than horizontally, not for any other reason then I think it looks better in this dish done that way
    • 2 ribs celery cut into a diagonal ¼ inch thick
    • 1 red bell pepper seeded and cut into ¼ inch thick slices then halved crosswise
    • ½ pound bok choy sliced into ½ inch pieces, tops and stems separated
    • ½ head Napa cabbage sliced into ½ inch widths
    • ¼ pound mung bean sprouts
    • 1 5-ounce can sliced water chestnuts, drained
    • 1 5-ounce can sliced bamboo shoots, drained
    • Sliced mushrooms optional
    • For the Sauce
    • ½ cup chicken broth
    • 1 tablespoon oyster sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon cornstarch
    • Also Needed
    • 1 tablespoon oil I use grapeseed, or rice bran oil or as needed
    • Salt and freshly ground pepper

    Instructions
     

    • In a bowl mix the marinade ingredients together, add the chicken (or whatever you plan to use as your protein); let sit for 15 minutes.
    • While the chicken is marinating, prepare your vegetables. Keep all components separate. Mix the sauce ingredients together and set aside. 
    • Heat a wok or large heavy-bottomed skillet over a medium-high heat; when hot add the oil. Remove the chicken from the marinade and add to the wok, stir-fry for 2 - 3 minutes or until the chicken is no longer pink. Add the onions, celery and bell pepper; stir-fry for 3 minutes or until just beginning to soften, then add bok choy bottoms (if using mushrooms, add them now). Stir-fry 1 - 2 minutes, add the Napa cabbage along with the water chestnuts and bamboo shoots, stir fry for 2 minutes then add the mung beans. Toss to mix then make a well in the center; add the sauce and stir it into the vegetables. Taste and adjust for salt and pepper; serve immediately along with some steamed rice.

    Notes

    VARIATION: I recently made this with left-over rotisserie chicken. I simply removed the left-over meat from the carcass and shredded it into bite-sized pieces. Since it was already cooked, it didn’t need marinating, but I did want the flavors of garlic and ginger so I added these, minced, when I added the bok-choy bottoms. At the same time added the shredded chicken. It turned out perfectly and was a great use of left-over chicken. 

    Nutrition

    Serving: 1gSodium: 376mgSugar: 9gFiber: 4gCholesterol: 27mgCalories: 165kcalPolyunsaturated Fat: 5gSaturated Fat: 1gFat: 7gProtein: 13gCarbohydrates: 16g
    Keyword easy stir-fry, gluten-free option, low-fat stir fry, vegetarian option
    Tried this recipe?Let us know how it was!

    Related

    « Better than Applebees Oriental Chicken Salad
    How to make Chinese Chicken Lettuce Wraps »

    Reader Interactions

    Comments

    1. Elle

      June 18, 2014 at 3:14 pm

      This is right up my alley Linda. Delish.

      Reply
      • LindySez

        June 18, 2014 at 3:44 pm

        Thank you Elle. I know, how can you go wrong with low-cal, low-fat and DELICIOUS?

        Reply
    2. Cher

      June 19, 2014 at 6:56 am

      I love how you give an "explanation" of the dish before the recipe - in this case, the history! The Chop Suey looks really, really good!

      Reply
      • LindySez

        June 19, 2014 at 8:36 am

        Thanks Cher, I always like to "know" what I'm eating don't you? That's another reason I enjoy growing as much of my own food as I can and having my chicken girls. Cheers!

        Reply
    3. Robert

      September 07, 2017 at 3:45 am

      I just love Chinese food lots of veg & tender chicken

      Reply

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    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

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