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 minutesminutes
Cook Time 10 minutesminutes
Servings 4servings
Calories 291kcal
Author Beth Pierce
Ingredients
Sauce
¾cuplow sodium chicken broth
3tablespoonslow sodium soy sauce
2tablespoonsmirin or rice wine
½teaspoonsesame oil
1tablespooncornstarch
For the Rest of the Dish
1poundboneless skinless chicken breast cut in thin bite size pieces
1tablespooncornstarch
2tablespoonsvegetable oil
1onion cut in half moon slices
2ribs celery chopped
2carrots chopped
8ouncesmushrooms sliced
2cupssnow peas6 ounces
2clovesgarlic 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.