recipe of chicken chop suey

The Best recipe of chicken chop suey

Chicken chop suey has always been one of my go-to dishes—not just because it’s delicious, but because it’s so versatile. There’s something special about that first bite of tender chicken, the way the sauce clings to it just right, and the mix of vegetables that makes it feel hearty yet light. I grew up eating it at Chinese restaurants, and now I make it at home, and my kids always ask for seconds. It’s not just a meal; it’s something that brings us together, whether it’s a weeknight dinner or a special occasion like a family gathering. The sauce is rich but balanced, the chicken stays juicy, and the veggies add a nice crunch. It’s comforting, but not too heavy, which makes it great for everyday cooking.

I love how chop suey works for so many things. If I’m short on time, it’s easy to make ahead and reheat. My kids love it because it’s flavorful but not too spicy, and it feels like a treat even though it’s simple. I’ve made it for holidays when we’re hosting—it’s a crowd-pleaser that doesn’t require fancy dishes. Plus, the health benefits are nice too. The chicken is lean protein, and the veggies add fiber and vitamins. It’s not a super processed dish, so it’s good for what it is—comfort food that’s still nourishing. My husband says it’s one of his favorites, and my kids always want to help stir the sauce, so it’s a dish that brings everyone in the kitchen together.

Classic Chicken Chop Suey

4.9 from 1715 votes

A comforting Chinese-inspired dish featuring tender chicken in a savory tomato-based sauce, wrapped in crispy egg rolls and served with steamed vegetables. This recipe is a must-try for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken breast or thigh, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tsp ginger, grated

For the Sauce

• 2 cups chicken broth
• 1.5 cups tomato sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp sugar
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 cup frozen mixed vegetables (peas, carrots, corn)

For the Egg Rolls

• 1 package (10-12) frozen egg roll wrappers
• 1 cup shredded cabbage
• 1 cup sliced carrots
• 1/2 cup finely chopped celery
• 1/2 cup cooked shrimp or chicken, optional
• 1 tbsp soy sauce
• 1 tsp sesame oil

👨‍🍳Directions

1. 1 Marinate the chicken: In a bowl, combine chicken, soy sauce, sesame oil, garlic, and ginger. Let sit for 10 minutes.
2. 2 Cook the chicken: Heat oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes until fully cooked. Set aside.
3. 3 Prepare the egg rolls filling: In a bowl, mix cabbage, carrots, celery, and optional shrimp/chicken with soy sauce and sesame oil.
4. 4 Assemble egg rolls: Place a spoonful of filling on each wrapper, fold, and seal edges. Lightly brush with oil if needed.
5. 5 Cook egg rolls: Heat oil in a frying pan over medium heat. Fry egg rolls in batches for 3-4 minutes per side until golden. Drain on paper towels.
6. 6 Make the sauce: In the same skillet, add chicken broth, tomato sauce, sugar, black pepper, and thyme. Simmer for 5 minutes. Stir in cornstarch mixture and cook until thickened.
7. 7 Combine everything: Return chicken to the skillet, add mixed vegetables, and stir to coat in sauce. Simmer for 5 minutes.
8. 8 Serve: Divide egg rolls among plates, top with chicken chop suey, and serve with steamed rice.
9. undefined undefined
10. undefined undefined
11. undefined undefined
12. undefined undefined

🔧Equipment

• Large skillet or wok
• Mixing bowls
• Knife and cutting board
• Frying pan
• Steamer basket
• Oven (optional, for crisping egg rolls)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14.5💛Saturated Fat: 2.5❤️Cholesterol: 75🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 30

📝Notes

For extra flavor, add a dash of red pepper flakes or a sprinkle of sesame seeds on top.,Use a mix of chicken breast and thigh for a balance of tenderness and flavor.,Adjust the cornstarch slurry to achieve the desired sauce thickness.

This chicken chop suey recipe is always a solid choice for family gatherings because it’s hearty enough to feed a crowd without being too heavy, and the flavors are simple yet satisfying—no fussing with fancy ingredients or complicated techniques. It’s perfect for busy weeknights when you want something quick but still feels special, and it never fails to bring people together, whether it’s a Sunday dinner or a casual get-together. Plus, the mix of tender chicken, crisp veggies, and savory sauce makes it a crowd-pleaser that everyone can enjoy.

❓ Frequently Asked Questions About Chicken Chop Suey

What is the key difference between Chicken Chop Suey and traditional Chop Suey?

Chicken Chop Suey typically includes shredded chicken as a main protein source, whereas traditional Chop Suey often relies on beef or pork as the primary ingredient. Additionally, Chicken Chop Suey often incorporates more modern ingredients like bell peppers, onions, and sometimes even a touch of sweetness from ingredients like soy sauce or a sweet sauce, whereas classic versions may be simpler with less emphasis on sweetness.

How do I prepare the sauce for Chicken Chop Suey properly?

To make a rich and flavorful sauce, start by sautéing minced garlic and ginger in oil until fragrant. Add a mix of soy sauce, oyster sauce, hoisin sauce, and a bit of brown sugar for sweetness. Stir in a splash of water or chicken broth to loosen the mixture. For extra depth, you can add a small amount of rice vinegar or a dash of five-spice powder. Simmer until the sauce thickens slightly, then set aside while cooking the chicken and vegetables.

Can I use pre-cooked rotisserie chicken instead of fresh chicken?

Absolutely! Using pre-cooked rotisserie chicken is a convenient shortcut. Shred the chicken into bite-sized pieces, discarding any bones or skin. It will still add great flavor to the dish, though you may want to adjust the cooking time slightly to ensure it’s fully cooked through. Shredded chicken from a rotisserie is usually tender and easy to work with.

What vegetables should I include in Chicken Chop Suey, and how do they hold up in the wok?

Classic Chop Suey vegetables like bean sprouts, shredded carrots, and sliced mushrooms work well. For Chicken Chop Suey, you can also add bell peppers (red, green, or yellow), snap peas, or broccoli florets. To keep them crisp, stir-fry them in batches—first the harder veggies (like carrots and mushrooms) for about 3–4 minutes, then the softer ones (like bell peppers and broccoli) for 1–2 minutes. Bean sprouts can be added last to avoid turning mushy.

How do I ensure the dish is balanced in terms of flavors and textures?

Balance is key! For flavor, use a mix of savory (soy sauce, oyster sauce), sweet (brown sugar, hoisin), and slightly tangy (rice vinegar or a splash of lime) elements. For texture, cook the chicken until fully done but still tender, then stir-fry the vegetables separately to keep them crisp-tender. Garnish with fresh herbs like cilantro or green onions for a bright finish. If the sauce is too thick, add a little water or broth; if it’s too thin, reduce it slightly before serving.