Chicken Chop Suey

A simple yet delicious stir fry Chicken Chop Suey Recipe with tender chicken bites, snow peas, onions, carrots, and mushrooms all in an easy-to-make flavorful gravy. Skip the Chinese takeout and make this right in your own kitchen, where you control the ingredients.

Course main meal chicken

Cuisine Asian

Keyword Chinese chicken chop suey, how to make chicken chop suey, what is chicken chop suey

Prep Time 20

Cook Time 10

Servings servings

Calories 291kcal

Author Beth Pierce

Ingredients

Sauce

¾ cup low sodium chicken broth
3 tablespoons low sodium soy sauce
2 tablespoons mirin or rice wine
½ teaspoon sesame oil
1 tablespoon cornstarch

For the Rest of the Dish

1 pound boneless skinless chicken breast cut in thin bite size pieces
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 onion cut in half moon slices
2 ribs celery chopped
2 carrots chopped
8 ounces mushrooms sliced
2 cups snow peas 6 ounces
2 cloves garlic minced

Instructions

Whisk together the chicken broth, soy sauce, mirin, sesame oil, and cornstarch. Set aside
Combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides and cooked through. Plate the chicken.
Heat 1 tablespoon vegetable oil over medium-high heat in the same skillet. Add the onion, celery, carrots, and mushrooms cooking until the mushrooms are golden brown and the carrots are crisp tender. Add the snow peas and cook for 1 minute. Reduce the heat to low. Add the garlic and cook for 1 minute. Plate the vegetables with the chicken.
Whisk the sauce ingredients that you set aside. Add them to the skillet and cook over medium-low heat until thickened, whisking several times. Add the chicken and vegetables back to the skillet with the gravy and stir to warm.

Notes

Cut the chicken into small, thin, bite-size uniform pieces so they cook quickly and evenly.
Sometimes, I use two skillets to push this recipe along even faster. You can cook the chicken in one skillet and the vegetables in the other skillet. Use whichever skillet is available first to finish the gravy.
Vegetables should be dry, so they stir-fry, not steam.
Cook the chicken in a single layer so it browns well and cooks all the way through.
Use an oil with a high smoking point, like canola, peanut, or vegetable oil.
Other vegetables that you can use include cabbage, broccoli, snap peas, bell peppers, bean sprouts, bok choy, baby corn, bamboo shoots, water chestnuts, and leeks.
This recipe is best served promptly while the vegetables are crisp tender.

Nutrition