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chicken chop suey

Chicken Chop Suey

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


  • 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


  • 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.


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. 


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
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