Chicken Chop Suey Recipe

 

Chicken Chop Suey is the ultimate fridge-clean-out stir fry. Known in Chinese as Za Sui, this Chinese American classic doesn’t follow a strict recipe—you just use what you have! Packed with vibrant vegetables and tender chicken, all tossed in a savory sauce, this dish is fast, flexible, and deeply satisfying. Perfect for weeknight dinners or when you need to clear the fridge. Let’s get cooking!

Chicken Chop Suey Recipe

Serves: 2
Prep time: 25 minutes
Cook time: 5 minutes

For the chicken and marinade:
1/2 pound chicken breast, sliced
1 teaspoon soy sauce
Pinch of white pepper
1/2 egg white
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon extra light olive oil

For the vegetables:
1 tablespoon extra light olive oil
1/2 cup carrot, sliced
1 cup asparagus, cut into 1½-inch pieces
1 yellow bell pepper, cut into strips
2 cups snow peas
3 fresh shiitake mushrooms, sliced
1 1/2 cups bean sprouts
3 garlic cloves, minced

For the sauce:
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
Pinch of white pepper
Dash of sesame oil
1 teaspoon cornstarch
1 tablespoon water

Chicken Chop Suey Instructions

1. Marinate the chicken:

• Slice the chicken breast and place in a bowl.
• Add soy sauce, white pepper, half an egg white, cornstarch, water, and mix until thoroughly combined.
• Let marinate for 10 minutes.

2. Make the sauce:

• In a bowl, combine soy sauce, oyster sauce, Shaoxing wine, white pepper, sesame oil, and a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).

3. Stir-fry the chicken:

• Heat a wok over high heat until smoking hot. Add 1 tablespoon oil.
• Transfer in the chicken. Let it sizzle undisturbed for 30 seconds, then stir-fry until cooked through, about 3 minutes. Remove and set aside.

4. Stir-fry the vegetables:

• In the same wok, add 1 tablespoon oil. Stir-fry carrot, asparagus, and bell pepper for 30 seconds.
• Add snow peas, mushrooms, and garlic. Stir-fry until aromatic, about 30 seconds.

5. Combine everything:

• Return the cooked chicken to the wok. Add bean sprouts and the prepared sauce.
• Stir-fry everything together until well combined. Serve hot!

Tips & notes

• Make it your own: Feel free to swap in broccoli, cabbage, celery, or any vegetables you need to use up.
• Protein options: Try shrimp, beef, tofu, or even leftover roast meats in place of chicken.
• Prep ahead: Slice and prep all your vegetables before stir-frying—it goes fast!