chop suey recipe chicken

The Best chop suey recipe chicken

I’ve been making chop suey chicken since my kids were little, and there’s nothing quite like the comforting, slightly sweet and savory flavors of this dish. It’s one of those recipes that feels like a hug in a bowl—simple enough to whip up on a busy weeknight but special enough to impress when guests show up for a dinner party. My family always loves it because it’s hearty enough to fill them up without being too heavy, and the way the chicken melts slightly in the stir-fry makes it feel indulgent, even though it’s mostly just good, wholesome ingredients. Plus, it’s a great way to use up whatever veggies are in the fridge, whether it’s bell peppers, carrots, or snap peas, so it’s always fresh and customizable.

What I love most about this recipe is how it balances sweet, savory, and a little bit of spice without being too complicated. My kids—especially the picky eaters—always ask for seconds because the flavors stick together in a way that feels familiar but still exciting. It’s the kind of dish that feels like a classic but doesn’t feel like a chore to make, and it’s perfect for any occasion—whether you’re feeding a crowd for a family gathering or just treating yourself to a home-cooked meal after a long week. Plus, it’s got some real health perks too. The lean protein in the chicken keeps things balanced, and the veggies add fiber and vitamins, so it’s satisfying without being overly rich. It’s the kind of meal that feels like a treat but actually nourishes you.

Classic Chop Suey Recipe with Chicken

4.9 from 1995 votes

A flavorful and comforting dish featuring tender chicken in a savory, slightly sweet sauce with mixed vegetables, wrapped in crispy rice noodles. This recipe is a must-try for any occasion.

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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, skinless chicken breasts or thighs
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp minced garlic
• 1 tsp grated ginger

For the Sauce

• 1 cup chicken broth
• 1 cup tomato sauce
• 1 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1 tsp black pepper
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• 1/2 cup sliced carrots
• 1/2 cup sliced mushrooms
• 1/2 cup chopped onions
• 1/2 cup frozen peas

For the Rice Noodles

• 8 oz rice noodles (or egg noodles as a substitute)
• 1 tbsp vegetable oil

👨‍🍳Directions

1. 1 Cook the rice noodles according to package instructions (usually boiling in salted water for 3-5 mins). Drain and rinse with cold water to stop cooking. Set aside.
2. 2 In a bowl, mix chicken with soy sauce, sesame oil, cornstarch, minced garlic, and grated ginger. Set aside.
3. 3 Heat oil in the skillet over medium-high heat. Add chicken and cook until fully cooked and lightly browned (about 6-7 mins). Remove chicken and set aside.
4. 4 In the same skillet, add chopped vegetables (bell peppers, carrots, mushrooms, onions). Sauté for 3-4 mins until slightly softened.
5. 5 Pour in chicken broth, tomato sauce, ketchup, Worcestershire sauce, hoisin sauce, sugar, and black pepper. Stir well and bring to a simmer.
6. 6 Add peas and cook for another 3-4 mins until vegetables are tender. Return chicken to the skillet and stir to coat in the sauce.
7. 7 Divide cooked rice noodles among plates. Top each with chicken and vegetable sauce. Serve immediately.

🔧Equipment

• Large skillet or wok
• Cutting board
• Sharp knife
• Mixing bowls
• Colander
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 14💛Saturated Fat: 3❤️Cholesterol: 80🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 5🍬Sugars: 8🥩Protein: 35

📝Notes

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This chop suey recipe with chicken is always a solid choice for family gatherings because it’s simple enough to make ahead of time while still feeling special. It’s hearty enough to hold up under a crowd, with flavors that warm the table without needing extra fuss. Plus, the mix of tender chicken, crisp veggies, and savory sauce makes it a crowd-pleaser that feels like a little bit of Asian comfort in every bite—perfect for potlucks or busy weeknight dinners when you want something satisfying but not overly complicated.

❓ Frequently Asked Questions About Chop Suey with Chicken

What is the key difference between traditional chop suey and the chicken version?

The key difference lies in the main protein used. Traditional chop suey typically includes beef, pork, or shrimp, while the chicken version replaces these with tender, flavorful chicken pieces. The sauce remains similar, often featuring a sweet and savory blend of soy sauce, oyster sauce, and a touch of vinegar or sugar, but the chicken’s texture and mild flavor allow it to absorb the sauce beautifully without overpowering it.

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How do I ensure the chicken stays moist and tender in the chop suey sauce?

To keep the chicken juicy and tender, start by marinating it in a mixture of soy sauce, cornstarch, and a splash of water for about 15–30 minutes before cooking. This helps create a light crust that traps moisture. When stir-frying, avoid overcrowding the pan—cook in batches if necessary—and use high heat to sear the chicken quickly. Adding a little extra cornstarch or a splash of water during the last few minutes of cooking can also help retain moisture. Finally, let the chicken rest for 2–3 minutes after cooking before adding it to the sauce.

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Can I use pre-cooked chicken or canned chicken for chop suey?

While pre-cooked or canned chicken can work in a pinch, it’s not ideal for authentic chop suey. Pre-cooked chicken may lack the crispy exterior and tender texture achieved through stir-frying fresh, raw chicken. If using canned chicken, rinse it well to remove excess salt and brine, then pat it dry before cooking. For best results, opt for fresh chicken thighs or breasts, marinate them, and stir-fry them directly in the sauce.

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What are the best types of chicken to use for chop suey, and why?

The best types of chicken for chop suey are bone-in, skin-on thighs or breasts. Thighs stay juicier and hold up better to stir-frying, while the skin adds a crispy texture. Boneless, skinless breasts can work too, but they may dry out more easily. Avoid chicken breasts with a lot of connective tissue unless you’re slow-cooking them first. For extra flavor, consider using a mix of chicken thighs and breasts to balance tenderness and richness.

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How do I adjust the sweetness or saltiness of the chop suey sauce?

The sweetness and saltiness of chop suey sauce are often balanced with soy sauce, oyster sauce, and a touch of sugar or cornstarch. If the sauce tastes too salty, reduce the soy sauce by about 1–2 tablespoons and add a pinch of sugar or a splash of vinegar to balance it. For a sweeter sauce, increase the sugar or honey by ½ to 1 teaspoon, or add a little more oyster sauce (which is naturally sweet). If the sauce lacks depth, stir in a small amount of rice vinegar or a splash of fish sauce to enhance umami. Taste as you go and adjust gradually.