What is Chop Suey and where did it originate?

Chop Suey is an American-Chinese dish consisting of meat (often chicken, pork, or beef) and chopped vegetables, such as celery, bean sprouts, and bell peppers, stir-fried in a savory sauce and typically served over rice or noodles. While often associated with Chinese cuisine, it's widely believed to have been invented in the United States by Chinese American chefs, possibly in the late 19th or early 20th century, adapting to local ingredients and tastes.

Can I make this Chop Suey Recipe vegetarian or vegan?

Absolutely! To make this Chop Suey Recipe vegetarian, simply omit the chicken and replace it with pressed, cubed extra-firm tofu or tempeh, stir-fried until golden. Ensure you use vegetarian-friendly oyster sauce (or omit it) and vegetable broth instead of chicken broth. The rest of the ingredients are plant-based, making it an easy swap for a delicious vegan meal.

What vegetables are best for Chop Suey?

The best vegetables for a Chop Suey Recipe are those that offer a good mix of texture and flavor, and cook relatively quickly. Classic choices include celery, bean sprouts, bell peppers (any color), onions, and often carrots. You can also add snow peas, snap peas, sliced mushrooms, baby corn, water chestnuts, or bamboo shoots for variety and extra crunch. The key is to avoid overcooking them to keep them crisp-tender.

How do I store leftover Chop Suey?

Leftover Chop Suey Recipe can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats well on the stovetop over medium heat or in the microwave. If the sauce has thickened too much upon reheating, you can add a splash of chicken broth or water to loosen it up. Itu2019s a great dish for meal prepping throughout the week.

Chop Suey Recipe: 5 Steps to the Best Homemade Classic

Name: Classic Homestyle Chop Suey
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American Chinese
Ingredients: 1 lb boneless, skinless chicken breast or thighs, thinly sliced; 1 tbsp soy sauce (for marinade); 1 tsp cornstarch (for marinade); 2 tbsp vegetable oil, divided; 1 cup sliced celery (about 2 stalks); 1 cup sliced bell peppers (any color), cut into thin strips; 1 cup bean sprouts; 1/2 cup sliced yellow onion; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1/2 cup chicken broth; 1/4 cup soy sauce; 1 tbsp oyster sauce (optional, for deeper flavor); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 1/2 tsp white pepper; 2 tbsp cornstarch, mixed with 3 tbsp cold water (cornstarch slurry); Cooked white rice or crispy noodles, for serving

Ingredients

Scale

1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp soy sauce (for marinade)
1 tsp cornstarch (for marinade)
2 tbsp vegetable oil, divided
1 cup sliced celery (about 2 stalks)
1 cup sliced bell peppers (any color), cut into thin strips
1 cup bean sprouts
1/2 cup sliced yellow onion
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 cup chicken broth
1/4 cup soy sauce
1 tbsp oyster sauce (optional, for deeper flavor)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1/2 tsp white pepper
2 tbsp cornstarch, mixed with 3 tbsp cold water (cornstarch slurry)
Cooked white rice or crispy noodles, for serving

Instructions

Step 1: In a medium bowl, combine the thinly sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to coat and set aside to marinate for at least 15 minutes while you prepare the vegetables and sauce.
Step 2: In a small bowl, whisk together the sauce ingredients: chicken broth, 1/4 cup soy sauce, oyster sauce (if using), rice vinegar, sesame oil, sugar, and white pepper. Set aside.
Step 3: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the wok and set aside.
Step 4: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced celery and yellow onion. Stir-fry for 2-3 minutes until slightly softened but still crisp.
Step 5: Add the sliced bell peppers, minced garlic, and grated ginger to the wok. Stir-fry for another 2 minutes until fragrant and the peppers are crisp-tender.
Step 6: Return the cooked chicken to the wok. Add the bean sprouts. Pour the whisked sauce mixture over the ingredients in the wok. Bring to a simmer.
Step 7: Give the cornstarch slurry a quick stir to re-mix, then slowly pour it into the simmering sauce while stirring continuously. Cook for 1-2 minutes, stirring, until the sauce has thickened and become glossy. Ensure all ingredients are well-coated.
Step 8: Taste the Chop Suey and adjust seasonings if necessary. Serve immediately over freshly cooked white rice or crispy noodles. Enjoy your homemade Chop Suey Recipe!

Notes

For extra crunch, consider adding a handful of water chestnuts or bamboo shoots along with the bell peppers. If you prefer a spicier kick, add a pinch of red pepper flakes with the garlic and ginger.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dishes
Cuisine: American Chinese

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 8 g
Sodium: 950 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 75 mg

Keywords: Chop Suey Recipe, chicken chop suey, homemade chop suey, easy stir fry, chinese American food, weeknight meal, healthy stir fry, vegetable chop suey

Ingredients

Instructions

Notes

Nutrition

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