This post Chop Suey – Chicken Stir Fry was last updated in 2022.
Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! In this easy and quick stir fry, you can use any vegetables that you wish.
This recipe shares two secrets of Chinese restaurants so that you can make stir fries that are as good as the best take-out.
Chop Suey – Chicken Stir Fry
Chop Suey is a Westernized version of a basic Chinese stir fry. Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is Plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles.
How to make a Chop Suey that’s REALLY restaurant quality
If you’ve ever wondered why your stir fries aren’t quite as tasty as what you get from (good) Chinese restaurants, here are the two things you’ve probably been missing:
Secret 1 – Chinese Cooking Wine
Chinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that’s used by the gallon in Chinese restaurants around the world! It can add depth and complexity to even the simplest sauces, using a very small amount. Read more about it here, including why it’s so important, the difference it makes in recipes and the best substitutes.
Best substitutes for Chinese Cooking Wine – Mirin, dry sherry
Best non-alcoholic substitute for Chop Suey is to use chicken broth (liquid chicken stock) in place of water in the sauce.
Secret 2 – Tenderised Chicken
Have you noticed that the chicken in Chinese restaurants is incredibly soft and almost “velvety”? It’s because restaurants “velvet” the chicken (that’s the term that is used).
There are many ways to do this but I prefer to use a simple method. The chicken is coated with a little bi-carb (baking soda), then left to cook for 20 minutes. It’s the easiest and least effort for home cooking – and 100% effect.
Velveting is an option if using chicken thighs because it’s a juicy cut. If you’re using chicken breasts or tenderloins, and you decide to tenderise them, it will be delicious. Be amazedHow tender and juicy the chicken is
Read more about this – Velveting: Chinese Restaurant Way to Tenderise Chicken
What is Chop Suey?
I’ve make Chop Suey with ingredients that are commonly used by Chinese restaurants – Asian greens (Choi Sum), bean sprouts, carrots and mushrooms. You can use any vegetable you like!
How to make Chop Suey
Chop Suey is a 5 minute stir fry that starts off by sautéing garlic and onion before adding vegetables in the order in which they cook. Vegetables which take longer to cook are put in first. More delicate vegetables, such as leafy greens, go in last.
After the sauce has been added, it is simmered for a minute to thicken. The sauce can then be served over rice to absorb all the delicious sauce.
Chop Suey: What do you serve?
With all that tasty sauce, Chop Suey demands to be served with rice! Though if you’re looking for a low carb option, cauliflower rice is a terrific alternative.
If you’re making this as part of a larger banquet or you want to make a menu to serve 4+ people, try adding some of these other dishes to your menu:
If you’re new to this Chop Suey recipe, be prepared to be amazed how similar it really is to Chinese takeout.
“It’s just like the stir fries at Golden Century Chinese Restaurant!!”, first timers exclaim.
Or Golden Palace, Golden Pearl, Golden Wheel, Golden Unicorn, or Golden Dragon.
Ahh, Chinese restaurant name names! They provide so much entertainment. But that’s a story for another time! – Nagi x
You can see how it is done.
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Chop Suey – Chicken Stir Fry
Ingredients
Optional tenderised chicken (Note 1)
- 180g (6oz ) Chicken breast Sliced thinly
- 1/2 tsp baking soda / bi-carb (optional, note 1)
Sauce (or Charlie, note 2)
- 1 tbsp cornflour/corn starch
- 1 1/2 tbsp light soy sauce Or all purpose soy (Note 3).
- 1 tbsp Oyster Sauce (Note 4)
- 1 tbsp Chinese Cooking Wine OR Mirin (Note 5)
- 1/2 tsp sesame oil (optional)
- A dash of white pepper (or black)
- 3/4 cup (185ml) Water
Stir Fry:
- 1 1/2 tbsp Vegetable oil (or another cooking oil)
- 2 Garlic cloves Finely chopped
- 1/2 Onion , sliced (white or brown or yellow).
- 5 – 6 Stems choy sum (or any other Asian greens).
- 1 medium carrot
- 1/2 Cup Sliced mushrooms (Shikitake is authentic, but you can use any).
- 1 Cup Bean sprouts
Instructions
“Velvet” chicken (optional; Note 1)
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Put the chicken in a bowl and sprinkle with baking soda. Mix with your fingers. Allow to rest for 20 minutes. Do not leave it on the stove for more than 30 minutes. Rinse well and pat dry with paper towels.
Prep Ingredients:
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Sauce: Mix cornflour with soy sauce in bowl. Mix well until smooth. Mix in the remaining Sauce ingredients. Stir.
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Chop choy sum End off the choy sum. Cut into pieces of 7 cm (3 inches). Separate stems.
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Chop carrot Peel the pieces and then cut them into 3cm (1.33″) pieces. Cut the pieces into thin slices.
Stir Fry:
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In a large skillet or wok, heat the oil on high heat. Stir in the garlic, then stir rapidly. Add the onion and cook for one minute, stirring continuously, until the onion begins to wilt.
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Cook the chicken for about 1 minute, or until it turns pink to white.
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Stir in the choy sum stems. Stir fry for one minute.
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Stir in the bean sprouts, choy sum leaves, and sauce. Stir fry for about 1 to 2 minutes, or until sauce thickens to thick syrup consistency. Vegetables should be still tender and crisp, but not soggy and soft.
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Serve immediately with rice (or Cauliflower Rice if you prefer a low-carb, low-cal option).
Notes for Recipes
If you are using chicken thigh, skip this step. It’s already juicy enough.
2. CHARLIEThis is my All Purpose Stew Fry Sauce. If you don’t know him, but you love stir fries and want to meet him soon, you will be best friends. You can find the recipe and how to use him here. For this recipe, substitute 4 tablespoons Charlie with 3/4 tsp cornflour/cornstarch and 3/4 cup water.
3. LIGHT SOY SAUCE:This keeps the sauce color clear-ish. The same recipe can be used with regular all-purpose soya sauce. You can use dark soy sauce. However, the sauce will taste stronger and be less tasty.
4. Oyster sauceVegetarian Oyster sauce can be substituted (available at large grocery stores) to make vegetarian/shellfish-free meals.
5. CHINESE COOKING WINES:Every Chinese restaurant uses this essential ingredient in Chinese cuisine. Learn more.
Substitutions: dry sherry or Mirin, followed by Japanese cooking Sake.
Non alcoholic:Make the Sauce with chicken broth and not water.
6. There is no need to marinateThis recipe calls for chicken that has been sliced thinly with plenty of sauce.
7. NutritionPer serving, assuming two servings. This is 2 generous servings with enough vegetables to make a meal. You won’t even need a side. Excludes rice / noodles. To reduce sodium, use low sodium soy sauce.
Nutrition Information:
Original publication November 2017. Modified October 2018 and updated March 2020. New photos and video added! There has been no change to the recipe.
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