How to make Chicken Chop Suey? (Full of fresh veggies)

Using this chicken chop suey recipe, simple vegetables become a beloved family meal!

Carrots, celery, and bean sprouts are combined with soft chicken bits in this straightforward chop suey to create a low-cost classic chicken chop suey. Everything is combined with the simplest sauce imaginable and served with rice or noodles!

A stir fry is a simple and excellent method to sneak in some vegetables. I adore the taste of homemade sauces, and I appreciate that I can control the sweetness and stay away from MSG and preservatives.

For a recipe that your family will enjoy all year long, serve chicken chop suey with noodles or rice. Want to reduce your carb intake? Serve over steaming cauliflower rice or chopped shredded cabbage!

What Distinguishes Chop Suey from Chow Mein?

Chop suey is a dish made of cooked beef and vegetables that is served over cooked rice or noodles. Chow mein, however, cooks the meat, vegetables, noodles, and sauce all at once.

Although chop suey can occasionally be a little bit hotter, the sauces are generally identical.

Ingredients

The components for chicken chop suey are simple to find.

CHICKEN

This recipe calls for chicken breasts, but boneless chicken thighs also work.

VEGGIES

Favorite ingredients in this dish include carrots, celery, bean sprouts, and garlic. You are welcome to include bok choy, baby corn, sliced mushrooms, and tinned water chestnuts.

SAUCE

Although the sauce is quite straightforward, it tastes fantastic! Water, sugar, soy sauce, a touch of sesame oil, and broth.

EXTRAS

Get inventive and add some toasted crushed peanuts or some cashew nuts to your chicken chop suey for more crunch, color, and nutrition! Nothing wrong with some green onion. Additionally, adding a little red chili oil or Sriracha will up the heat in the chop suey!

Chicken Chop Suey Recipe

The preparation of chop suey is quite simple. Here is a brief rundown of the steps!

1. PREP Place chicken aside after tossing it with corn starch. Get the vegetables ready.
2. BAST FRY Chicken and veggies stir-fried (per the recipe below).
3. ADD SAUCE – Include the sauce ingredients and heat through until the sauce has thickened.

Leftovers

For lunches at school or at the office, leftover chop suey is fantastic!

• Keep it in the refrigerator in a covered container. It could last for four days.
• It can be reheated for a short while in the microwave or a pan on the stove.

Chop Suey chicken

With a sauce with an Asian flair, chop suey is packed with vegetables and succulent chicken.

Ingredients

• 2 tablespoons vegetable oil divided
• ½ pound chicken breast about 1 large or 2 small
• 1 tablespoon cornstarch
• 1 cup onion sliced
• ⅔ cup celery diced
• ⅔ cup carrot sliced
• 1 clove garlic minced
• 2 cups bean sprouts fresh

sauce

• 1 ¼ cup chicken broth
• ¼ cup cold water
• 1 ½ tablespoons cornstarch
• 1 ½ tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon sesame oil

Instructions for Chicken Chop Suey

1. Chicken breasts should be cut into 1″ strips. Put the vegetables aside and toss them with cornstarch.
2. Cook chicken in batches in 1 tablespoon of oil over medium-high heat until no pink is visible. Take out and place in a basin to keep warm after removing from the pan.
3. In the same pan with the remaining tablespoon of oil, add the onion, carrot, celery, and garlic. Cook for about 4–5 minutes, until softened. After adding bean sprouts, simmer for another minute.
4. Combine the sauce ingredients, then add the chicken and vegetables to the mixture. Simmer for 2 to 3
5. minutes, or until the sauce has thickened and the chicken is thoroughly heated.
   Serve with rice or noodles.

Notes

Only stir fry is included in the nutrition information; rice and noodles are not included.

Vegetables can be added in more quantities. Shrimp can be swapped out for chicken if preferred.

Nutrition information

Calories: 209 | Carbohydrates: 16g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 746mg | Potassium: 531mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3657IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg