Homemade Chicken Chop Suey

Servings: 4

Time: 30 minutes

Ingredients:

For the Sauce:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil (optional)

1 tsp suga

1 tbsp cornstarch

1 cup chicken broth or water

For the Stir Fry:

2 tbsp vegetable oil

2 garlic cloves, mince

1 onion, sliced

1 cup cabbage, shredded or chopped

1 cup bean sprouts (optional but traditional)

1 carrot, julienned or thinly sliced

1 celery stalk, thinly sliced

1 bell pepper, sliced (any color)

1 cup mushrooms, sliced (shiitake or button)

1–2 chicken breasts, thinly sliced

Salt & pepper to taste

Instructions:

Make the Sauce

In a bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and chicken broth. Set aside.

Cook the Chicken

Heat 1 tbsp oil in a wok or large pan over medium-high heat.

Add sliced chicken, season lightly with salt & pepper, and stir-fry until just cooked through (about 3–4 minutes). Remove and set aside.

Stir-Fry Vegetables

Add another tablespoon of oil to the pan.

Add garlic and onions; stir-fry for 1 minute.

Add the harder veggies first: carrots, celery, bell pepper. Stir-fry 2–3 minutes.

Then add cabbage, mushrooms, and bean sprouts. Stir-fry for another 2 minutes.

Combine Everything

Return the cooked chicken to the pan.

Pour the sauce over everything and stir to coat.

Cook for another 2–3 minutes, until the sauce thickens slightly and coats the chicken and veggies.

Taste & Serve

Adjust seasoning if needed (a splash of soy sauce or pinch of sugar).

Serve hot over rice or noodles.

Tips:

Want more flavor? Add a dash of white pepper or a splash of Shaoxing wine.

Use shrimp or tofu instead of chicken for variety.

Chop Suey is very forgiving — use any vegetables you have on hand