Chicken Chop Suey

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Course:
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Servings : Prep Time : Cook Time : Ready In : Chicken Chop Suey is an easy stir fry of healthy veggies in a mild sauce. The words chop suey come from the Chinese words "tsap seui" meaning mixed pieces.

chicken chop suey

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

Chicken Chop Suey

Ingredients

  • For the Chicken

    1 pound boneless skinless chicken thighs cut into bite sized pieces
  • 1/4 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 1/4 inch thick
  • 1 red bell pepper, seeded and cut into 1/4 inch thick slices then halved crosswise
  • 1/2 pound bok choy, sliced into 1/2 inch pieces, tops and stems seperated
  • 1/2 head Napa cabbage, sliced into 1/2 inch widths
  • 1/4 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

    1/2 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

Method

Step 1

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.

Step 2

While the chicken is marinating, prepare your vegetables. Keep all components separate. Mix the sauce ingredients together and set aside.

Step 3

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.

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. 


 

{The making of Chicken Chop Suey}

A printable recipe card can be found at the bottom of this post

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 the those, including chicken breast, for the 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”. At 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

 Chicken Chop Suey

Yield: 4 servings

Chicken Chop Suey

chicken chop suey

Chicken Chop Suey is an easy stir fry of healthy veggies in a mild sauce.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • For the Chicken
  • 1 pound boneless skinless chicken thighs cut into bite-sized pieces
  • 1/4 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 1/4 inch thick
  • 1 red bell pepper, seeded and cut into 1/4 inch thick slices then halved crosswise
  • 1/2 pound bok choy, sliced into 1/2 inch pieces, tops and stems separated
  • 1/2 head Napa cabbage, sliced into 1/2 inch widths
  • 1/4 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
  • 1/2 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

Step 1

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.

Step 2

While the chicken is marinating, prepare your vegetables. Keep all components separate. Mix the sauce ingredients together and set aside. 

Step 3

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 Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 165Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 376mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 13g

Nutritional values may not be 100% accurate.


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Recipe Comments

  1. posted by Elle on June 18, 2014

    This is right up my alley Linda. Delish.

      Reply
    • posted by LindySez on June 18, 2014

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

        Reply
  2. posted by Cher on June 19, 2014

    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
    • posted by LindySez on June 19, 2014

      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. posted by Robert on September 7, 2017

    I just love Chinese food lots of veg & tender chicken

      Reply

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Nutritional Info

This information is per serving.
  • Calories
    165
  • Fat
    7g (1g Sat, 3g Mono, 2g Poly)
  • Protein
    13g
  • Carbohydrates
    16g
  • Dietary Fiber
    4g
  • Cholesterol
    27mg
  • Sodium
    376mg
  • As always, I do my best to give you accurate nutritional information. It's very close...very very close but may not be 100% accurate.

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