Chop Suey – a saucy chicken stir fry loaded with tender pieces of chicken, vegetables and smothered in Chinese brown sauce just like you get at the best Chinese restaurants! Use any vegetables you want in this quick and easy stir fry.
This recipe also shares two little known Chinese restaurant secrets so you can make a stir fry that genuinely is as good as your favourite take out!
Chop Suey – Chicken Stir Fry
Chop Suey is just a slightly westernised version of a classic, basic Chinese stir fry. Because of this, there really aren’t hard and fast rules about what goes in it, but the general characteristic is that the sauce is a fairly light brown colour, there is plenty of it (and you know I love my sauce!!) and it’s pretty thick so it clings to your rice or noodles.
How to make a Chop Suey that’s REALLY restaurant quality
If you’ve ever wondered why your stir fries aren’t quite as tasty as what you get from (good) Chinese restaurants, here are the two things you’ve probably been missing:
Secret 1 – Chinese Cooking Wine
Chinese cooking wine (or Shaoxing Wine) is the secret ingredient in almost every Chinese recipe that’s used by the gallon in Chinese restaurants around the world! It adds depth and complexity of flavour into even the most simple sauces with just a small amount. Read more about it here, including why it’s so important, the difference it makes in recipes and the best substitutes.
Best substitutes for Chinese Cooking Wine – Mirin or dry sherry.
Best non alcoholic substitute for Chop Suey is to use chicken broth (liquid chicken stock) in place of water in the sauce.
Secret 2 – Tenderised Chicken
Have you noticed that the chicken in Chinese restaurants is incredibly soft and almost “velvety”? It’s because restaurants “velvet” the chicken (that’s the term that is used).
There are a few ways to do this, but I like using a simple method where the chicken is coated in a small amount of baking soda (bi-carb), left for 20 minutes to tenderise, then rinsed before cooking in the stir fry. It’s the easiest and least effort for home cooking – and 100% effect.
Velveting is optional if using chicken thighs because it’s a juicy cut. But if you are using chicken breast or tenderloins and you choose to tenderise it, you are going to be amazed how juicy and tender the chicken is.
Read more about this – Velveting: Chinese Restaurant Way to Tenderise Chicken.
What goes in Chop Suey
I’ve make Chop Suey with ingredients that are commonly used by Chinese restaurants – Asian greens (Choi Sum), bean sprouts, carrots and mushrooms. But feel free to use whatever vegetables you want!
How to make Chop Suey
Chop Suey is a 5 minute stir fry that starts off by sautéing garlic and onion before adding vegetables in the order in which they cook. Vegetables that take longer to cook go in first, and more delicate vegetables (like leafy greens) go in last.
Then the sauce is added, simmered for just a minute or two so it thickens, then served immediately over rice to soak up all that tasty sauce!
What to serve with Chop Suey
With all that tasty sauce, Chop Suey demands to be served with rice! Though if you’re looking for a low carb option, cauliflower rice is a terrific alternative.
If you’re making this as part of a larger banquet or you want to make a menu to serve 4+ people, try adding some of these other dishes to your menu:
If you’re new to this Chop Suey recipe, be prepared to be amazed how similar it really is to Chinese takeout.
“It’s just like the stir fries at Golden Century Chinese Restaurant!!”, first timers exclaim.
Or Golden Palace or Golden Pearl or Golden Wheel or Golden Unicorn or Golden Dragon.
Ahh, Chinese restaurant names, they provide much amusement. But that’s a story for another time! – Nagi x
Watch how to make it
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Chop Suey - Chicken Stir Fry
Ingredients
Optional Tenderised Chicken (Note 1):
- 180g (6oz ) chicken breast , thinly sliced
- 1/2 tsp baking soda / bi-carb (optional, Note 1)
Sauce (or use Charlie, Note 2):
- 1 tbsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce , or all purpose soy(Note 3)
- 1 tbsp Oyster Sauce (Note 4)
- 1 tbsp Chinese Cooking Wine OR Mirin (Note 5)
- 1/2 tsp sesame oil (optional)
- Dash of white pepper (or black)
- 3/4 cup (185 ml) water
Stir Fry:
- 1 1/2 tbsp vegetable oil (or other cooking oil)
- 2 garlic cloves , finely chopped
- 1/2 onion , sliced (white, brown, yellow)
- 5 - 6 stems choy sum (or other Asian greens)
- 1 medium carrot
- 1/2 cup sliced mushrooms (shiitake is authentic, but any will do)
- 1 cup bean sprouts
Instructions
"Velvet" Chicken (optional, Note 1)
- Place chicken in a bowl, sprinkle over baking soda. Use your fingers to mix then set aside for 20 minutes, no longer than 30 minutes (can get too tender). Rinse well, pat excess water with paper towels, set aside (see video).
Prep Ingredients:
- Sauce: Place cornflour and soy sauce in a bowl. Mix until lump free. Then add remaining Sauce ingredients and stir.
- Chop choy sum: Trim end off choy sum. Then cut into 7cm (3") pieces. Separate stems from leaves.
- Chop carrot - Peel then cut into 3cm (1.3") pieces. Then slice the pieces thinly.
Stir Fry:
- Heat oil in a wok or skillet over high heat. Add garlic, stir quickly, then add onion, Cook for 1 minute, moving constantly, until onion is starting to wilt.
- Add chicken, cook for 1 minute until the surface changes from pink to white.
- Add choy sum stems, carrot and mushrooms. Stir fry for 1 minute.
- Add choy sum leaves, bean sprouts and Sauce. Stir fry for 1 to 2 minutes until the Sauce thickens to a thick syrup consistency. Vegetables should still be tender/crisp, not soggy and soft.
- Serve immediately with rice (for low carb, low cal option, try Cauliflower Rice!)
Recipe Notes:
Nutrition Information:
Originally published November 2017, modified October 2018, and updated March 2020 with new photos and video! No change to the recipe!
More stir fry favourites!
Life of Dozer
This big furry head was just out of frame in every photo in this post…..
Rayma says
I used a small amount of bok choy, snow peas and red capsicum. Julienned the carrots and added them in with the leafy tops of the bok choy Quite a pretty looking meal and will definately make it again.
Mirna Alley says
Just love Chinese recipes
Bonnie says
What could i use instead of the Asian greens/choy sum. I have broccoli and spring onion would either of those work?
Nagi says
Hi Bonnie, you can really add anything you like here – some broccoli or spring onion would work perfectly! N x
Patrick says
Nagi, I would like to have you canonised as the patron saint of food. “SAINT NAGI”
I started with chopsuey about 9 mths ago & my cooking is almost all your recipes.Love them all. You are the greatest.
Ps hope Dozer recovers well.
Nagi says
😂 I love this Patrick!! N x
Susan Reid says
Nagi your recipes are the best! This is so nice, like my favourite Chinese (long gone sadly). Made with chicken stock the first time but went to the Chinese supermarket last week for rice wine and it’s even better now
Nicky says
So simple and yet so delicious – Healthy but super tasty. Big winner in our house. Thanks Nagi once again for another amazing recipe!
Joyce says
I love chinese food & always trying to find good recipes that actually turn out good, I made this one & was very impressed! I’m going to try more of your recipes
Heidi says
Nagi, everything I make has been sensational. This is no exception, so simple yet full of flavour. Thanks again.
Nagi says
Thanks so much Heidi, that’s great to hear! N x
Chris says
Hi Nagi, I can only get the tinned version of bean sprouts from my local shop, are these still good? would I need to do anything differently in prepping them?
I just found your youtube vids and subbed. In future, would you mind listing the songs in your vid description pretty please? Love those little jazz tunes. 🙂
Kind regards.
debbie t says
Hi Nagi. This, like all of your recipes look amazing ! Can’t wait to make this one. I usually place my bean sprouts in a bowl of cold water to keep them crispy before i make chop suey. Do you think this is necessary to keep them from being soggy and soft or is the fact that you only stir fry for 1-2 minutes the reason they don’t get soggy and soft ?
debbie t says
Hi Nagi. Debbie T here. I did crisp my bean sprouts as usually needed for chop suey and definitely did not need to. My chop suey came out a little too watery but it was delicious. Family had it over rice with broccoli on the side. I had it like soup. Yummy ! Thanks for another great recipe !
Yvonne says
Never in my whole life my dad told me I cook delicious, not until I made the Honey garlic chicken and this! Nagi, you are heaven sent! I never liked cooking until Ive tried all your great recipes! Now, I am happy whenever I cook food for my family, because I got your brilliant recipes! Thank you Nagi!
Fernando balboa says
Hi! can this be done with pork? if so, can it be tenderised the same way as the chicken?
kind regards!
Nagi says
Yes definitely! Same method Fernando! N x
Claire says
Thanks Nagi for another winner!
Really good recipe that was liked by everyone. Which is amazing.
Children even ate the choy sum without complaining. Which is another miracle.
Loved the sauce, it always smells so boozy and strong but it cooks out to deliciousness.
I used a mandolin to get my slices very thin, and used onion, carrot, capsicum but I would definitely use bean sprouts if I had them. Also there was plenty of sauce for noodles, I added some hokkien.
My chicken hater ate it happily and has taken leftovers for lunch today. So, right there, heavy praise!
Stefania says
Well, you’ve inspired me to get my Asian cooking back on track! I’ve ordered a list of staple sauces and here I am, making my beloved recipes at home, as frequently and easily as I dreamt.
I appreciate your logical approach for each recipe, no waste & efficient style. I’m forwarding your website to everyone who wants to put tasty home made meals on the table while enjoying plenty of meaningful free time with their loved ones.
Thank you!
Sandra says
Me fascina la comida china
Saldra says
Me fascina la comida asiatica quisiera contar con todis los ingredientes chinos para preparar mas platillos.
sherry says
Another cracker of a recipe, we loved it. Thanks Nagi, you’re a superstar.
Nagi says
Thanks so much Sherry! N x
Leah says
The best stir fry sauce. I’ve made this three times in a week and it’s going to be my go to now. I’ve made it with hokkien noodles and just double the sauce to make it more saucy and it was so good
Patricia Morse says
Anytime my family really likes a meal I cook they ask if the recipe came from recipetineats! Thank you Nagi for your delicious and easy recipes. It makes cooking form my family of 10 so much easier. You brought joy back to my cooking.
Lynette says
Hi Nagi, I absolutely love this recipe! Myself & a bunch of my girlfriends have planned a trip away & your recipes are going to be a big part of it! Lol only problem is one of my friends has an allergy to gluten & cant have the chinese cooking wine & I’m now stumped😳 I’ve read it can be substituted in most recipes with dry sherry & I’m wondering would that work for this recipe & if so is there a sherry you would recommend using that is easily found in Australia? Please help! X
Nagi says
Hi Lynette, dry sherry is the best sub – grab a bottle of Golden Oak from Dan Myrphy’s – it’s only about $7 or so! N x