{"id":23539,"date":"2026-01-20T15:50:33","date_gmt":"2026-01-20T20:50:33","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=23539"},"modified":"2026-01-20T15:50:36","modified_gmt":"2026-01-20T20:50:36","slug":"chicken-chop-suey","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/chicken-chop-suey\/","title":{"rendered":"Chicken Chop Suey Recipe"},"content":{"rendered":"\n

When I want a classic Chinese takeout style meal, I make this easy 30 minute Chicken Chop Suey. My recipe creates tender and juicy chicken with crunchy vegetables in a rich and savory sauce that no one can resist. I love that it helps me use up leftover vegetables so I can skip takeout and save money.<\/p>\n\n\n\n

\"Stir<\/figure>\n\n\n\n

Chicken chop suey is a popular item on many Chinese restaurant menus, and for good reason. The mix of vegetables, juicy chicken, and savory sauce comes together in a way that is satisfying and familiar, much like any of the Chinese vegetable stir fry recipes<\/a> I have shared over the years.<\/p>\n\n\n\n

Something I really dislike is throwing away food, which is why I created this chicken chop suey recipe as a Chinese takeout style dish my family loves and a smart way to clear out the fridge before the next grocery run. I make it in just 30 minutes by marinating the chicken, stir frying vegetables in stages, and bringing everything together with a simple sauce made from chicken broth, oyster sauce, and Shaoxing wine.<\/p>\n\n\n\n

This recipe makes it easy to get more vegetables on the table, which is great for kids too. I love how flexible it is, with simple veggie variations I use often and share later in the post, and it is cooked the same way I make Chinese food at home for my family. After years of testing Chinese recipes, this is my go-to for busy nights because it also helps me save money. I hope you try it, make it your own, and share it with your loved ones.<\/p>\n\n\n\n

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Ingredients<\/h2>\n\n\n\n

I recommend not being intimidated by the ingredient list. It looks long, but the entire process is very simple. Before you start cooking, your counter should have:<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

Chicken and Marinade<\/strong><\/h3>\n\n\n\n

For the chicken and marinade, I use chicken with Shaoxing wine, salt, and cornstarch. I mix these together before cooking so the chicken is well seasoned and ready for the stir fry.<\/p>\n\n\n\n

Sauce<\/h3>\n\n\n\n

For the sauce, I use chicken broth, oyster sauce, Chinkiang vinegar, Shaoxing wine, and sesame oil as the base, with dark soy sauce added when I want a deeper color. I finish it with brown sugar, salt, white pepper, and cornstarch, mixing everything together before cooking so the sauce is ready to pour straight into the pan.<\/p>\n\n\n\n

Cooking and Serving<\/h3>\n\n\n\n

For cooking, I use peanut oil or another neutral oil (high smoking point oil such as vegetable oil or avocado oil) to stir fry everything in the wok. I serve the finished dish over steamed rice or cooked noodles.<\/p>\n\n\n\n

Vegetables<\/strong><\/h3>\n\n\n\n

For the vegetables and aromatics, I use onion and garlic along with celery, carrot, baby corn, bamboo shoots and I finish with broccoli rabe or another leafy green. <\/p>\n\n\n\t\t

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Prepping the veggies <\/h2>\n\n\n\n

Cutting the vegetables properly is one of the most important steps for making good chicken chop suey. I cut everything into similar bite size pieces so the vegetables cook at the same pace, stay crisp, and do not release too much water into the pan, which helps the sauce stay light and glossy instead of watery.<\/p>\n\n\n\n

Celery:<\/strong> I slice the celery on the bias so the pieces are longer and easier to pick up with chopsticks.<\/p>\n\n\n\n

\"Slice<\/figure>\n\n\n\n

Carrots:<\/strong> I tilt my knife to slice the carrot into chunks, place each piece cut side down, and slice again to create rhombus shaped pieces. If you prefer softer carrots instead of a crunchy texture, you can slice them into strips, and a julienne peeler<\/a> makes this much easier.<\/p>\n\n\n\n

\"How<\/figure>\n\n\n\n

Broccoli rabe:<\/strong> I use the same approach for vegetables with both stems and leaves, such as Bok choy, Chinese broccoli, or choy sum. I slice the stems on the bias into smaller pieces and cut the leaves into larger bite size pieces so everything cooks quickly and stays balanced in texture.<\/p>\n\n\n\n

\"How<\/figure>\n\n\n\t\t
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Other vegetables to use<\/h2>\n\n\n\n