Chicken Chop Suey Recipe That Beats Takeout: Fast, Saucy, and Shockingly Easy

You want something fast, bold, and wildly satisfying? This chicken chop suey recipe brings that sizzling wok energy without the greasy aftermath. It’s crisp veggies, tender chicken, and a glossy sauce that clings like it means business.

No fancy chef stuff, no mystery “restaurant magic”—just clean technique and a few smart ingredients. If “healthy-ish comfort food” is your vibe, this checks every box and throws in leftovers for lunch. Ready to win dinner in 20 minutes flat?

What Makes This Recipe So Good

Speed without chaos: With basic prep and a hot pan, you’ve got dinner on the table in under 25 minutes.
Texture heaven: Crisp-tender vegetables, juicy chicken, and a silky sauce—no mush allowed.
Flexible to the core: Swap veggies, tweak the protein, go gluten-free—this dish is a shape-shifter.
Big flavor, light feel: Soy, ginger, and garlic punch hard while keeping things balanced and fresh.
Takeout vibes, smarter choices: Less oil, more veg, and you control the sodium.
Your wallet will send a thank-you note.

Ingredients

1 lb (450 g) boneless, skinless chicken breast, thinly sliced against the grain
1 tablespoon cornstarch (plus 1 tablespoon for the sauce slurry)
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon toasted sesame oil
2 tablespoons neutral oil (canola, avocado, or peanut)
1 medium yellow onion, sliced
2 cups green cabbage, thinly sliced
1 cup celery, sliced on the bias
1 red bell pepper, sliced
1 cup bean sprouts, rinsed and drained
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 green onions, cut into 1-inch pieces
1/4 cup low-sodium soy sauce
1 cup chicken broth (low sodium)
1 tablespoon oyster sauce (optional but great)
1 teaspoon sugar (or honey)
1 tablespoon rice vinegar
Freshly ground black pepper, to taste
Cooked rice or noodles, for serving

How to Make It – Instructions

Prep like a pro: Slice all veggies and chicken thin and even. Stir-fries move fast—no chopping mid-wok.
Velvet the chicken: In a bowl, toss chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and sesame oil. Let sit 10 minutes.
This locks in juiciness.
Make the sauce: Whisk broth, 1/4 cup soy sauce, oyster sauce, sugar, and rice vinegar. In a separate cup, mix the remaining 1 tablespoon cornstarch with 2 tablespoons water to make a slurry.
Heat the pan hard: In a large wok or skillet, heat 1 tablespoon oil over high. Add chicken in a single layer; sear 2–3 minutes, flip, then cook until just opaque.
Remove to a plate.
Build the veg base: Add remaining 1 tablespoon oil. Stir-fry onion and celery 1–2 minutes until fragrant and crisp.
Add color and crunch: Toss in bell pepper and cabbage; cook 2–3 minutes, tossing frequently. You want bendy-crisp, not limp.
Flavor bomb: Add garlic, ginger, and green onions.
Stir 30 seconds until aromatic. If the pan looks dry, splash a tablespoon of broth.
Sauce it up: Return chicken and any juices to the pan. Pour in the sauce base and bring to a simmer.
Thicken cleanly: Stir in the cornstarch slurry while tossing.
Cook 60–90 seconds until glossy and just thick. Add bean sprouts last; toss 30 seconds.
Season smart: Crack in black pepper and adjust salt/soy to taste. If you like heat, a pinch of chili flakes won’t hurt.
Serve immediately: Over steamed rice or tossed with noodles.
Eat while it’s shiny and the veggies still snap.

Preservation Guide

Fridge: Store in an airtight container up to 3–4 days. Reheat gently in a skillet with a splash of water to revive the sauce.
Freezer: Safe up to 2 months, but FYI, sprouts and cabbage soften. If freezing, skip sprouts and add fresh on reheat.
Meal prep tip: Keep rice/noodles separate to avoid soggy textures.
Portion in shallow containers to cool fast.
Revive flavors: A squeeze of rice vinegar or a drizzle of soy after reheating perks it right up.

Health Benefits

Lean protein: Chicken breast delivers essential amino acids with relatively low saturated fat.
Veggie density: Cabbage, bell pepper, celery, and sprouts bring fiber, vitamin C, folate, and antioxidants. Your gut will be pleased.
Lower sodium control: Using low-sodium broth and soy lets you calibrate saltiness to your needs.
Better fats: Neutral, high-smoke-point oils keep oxidation low, and a little sesame oil adds flavor without overdoing it.
Blood sugar friendly (relatively): Balanced protein and fiber help moderate spikes—just watch the rice portion if that’s a concern.

Don’t Make These Errors

Overcrowding the pan: Steam is the enemy. Cook chicken in batches for proper browning.
Skipping the slurry: Dumping dry cornstarch into the pan leads to lumps.
Slurry first, thank yourself later.
Slicing too thick: Thick veggies and chicken cook unevenly. Thin and uniform is non-negotiable.
Overcooking sprouts: They go in last. Mushy sprouts are a tragedy.
Low heat syndrome: Medium heat = soggy veg.
High heat = snap and sear. Choose wisely.

Recipe Variations

Classic American takeout style: Add water chestnuts and baby corn for extra crunch and nostalgia.
Spicy kung pao twist: Toss in dried chilies and a handful of roasted peanuts, plus a touch of chili oil.
Garlic-lovers edition: Double the garlic and finish with a drizzle of black garlic sauce for umami overload.
Low-carb swap: Serve over cauliflower rice or shirataki noodles. The sauce still slaps, IMO.
Gluten-free: Use tamari or coconut aminos and a gluten-free oyster sauce (or skip it).
Alternative proteins: Thin-sliced pork, beef flank, shrimp, or extra-firm tofu (pressed and seared) all work beautifully.
Vegetarian: Use mushrooms (shiitake + cremini) and tofu, and sub vegetable broth.

FAQ

Can I make chicken chop suey without a wok?

Yes.

A large, heavy skillet works well. Just preheat it thoroughly and avoid crowding; you want sizzle, not steam.

What’s the difference between chop suey and chow mein?

Chop suey focuses on saucy stir-fried vegetables and protein, typically served over rice or noodles. Chow mein is more about stir-fried noodles, often with a lighter sauce and slightly different texture.

How do I keep the chicken tender?

Slice thin, velvet with soy and cornstarch, and cook hot and fast.

Remove the chicken once just cooked, then finish everything together at the end.

Can I reduce the sodium further?

Use low-sodium broth and soy, skip oyster sauce, and finish with a splash of rice vinegar and pepper for brightness without more salt.

Do I have to use bean sprouts?

Nope. They add crunch, but you can swap snow peas, snap peas, or extra cabbage. If using sprouts, add them at the end to keep them crisp.

What oil is best for high heat?

Canola, avocado, peanut, or grapeseed oil.

Save extra-virgin olive oil for salads—it’ll smoke here and not in a cool way.

Can I make the sauce ahead?

Absolutely. Mix the sauce base (minus the cornstarch slurry) up to 3 days in advance. Shake the slurry fresh before cooking.

Final Thoughts

This chicken chop suey recipe nails that sweet spot: fast, flexible, and seriously delicious.

With a hot pan and a short ingredient list, you get crisp veggies, juicy chicken, and a glossy sauce that tastes like you planned ahead—even if you didn’t. Keep the pantry staples stocked, switch up the veg based on what’s in the crisper, and watch this become your midweek hero. Dinner, handled.