This chicken chop suey is loaded with fresh veggies, tender pieces of chicken, and finished off with a tangy sauce! Serve this restaurant-quality dish over rice for an easy and healthy dinner that’s ready in under 30 minutes.
What Makes This Recipe So Good
- The sauce requires just a few ingredients and is perfectly savory and delicious. Mix up the sauce in the last step of this recipe, then simmer with the chicken and veggies for a dish that is exploding with flavor!
- It comes together in under 30 minutes for a quick and nutritious dinner! Serve this chicken chop suey on its own for an easy, though delicious low-carb meal.
- The onions, celery, carrots, and bean sprouts are quickly fried to maintain much of their delightful crunch. Then hearty chicken and a smooth brown sauce round out the irresistible textures in this recipe.
Chicken Breast – 1 to 2 pounds of boneless and skinless chicken breast is all you’ll need for this recipe. Slice it into thin 1/4-inch chunks before using it in this dish.
Bean Sprouts – Bean sprouts are signature to all chicken chop suey recipes. The sprouts give it an incredible crunch and bring a touch of lightness to this recipe. However, be careful to not overcook the bean sprouts.Cook them for just one minute with the rest of the veggies.
Oyster Sauce – Oyster sauce is another traditional component to this dish. However, if you don’t have oyster sauce you can use fish sauce instead or leave it out.
- Serve this chicken chop suey however you’d like! Enjoy it over rice, noodles, cauliflower rice, or entirely on its own.
- Feel free to add extra veggies to this dish if you’d like. Chopped bell pepper, broccoli, edamame, baby corn, and cauliflower would all make delicious additions!
- Store leftovers in an airtight container in the fridge for up to 4 days. When ready to eat, simply reheat in the microwave or over medium heat on the stove until warmed throughout.
More Delicious Stir Fry Recipes
- Tofu and Broccoli
- Whole30 Hibachi Chicken
- Szechuan Chicken
- Cauliflower Fried Rice with Chicken
- Beef with Garlic Sauce
For the Chicken
- 1 pound chicken breast thinly sliced
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ¼ cup vegetable oil see Notes
For the Vegetables
- ½ cup sliced mushrooms
- 1 cup onion sliced
- ½ cup celery chopped
- ½ cup carrots chopped
- 2 garlic cloves minced
- 1 cup bean sprouts
- Large skillet
- Small bowl
- Add chicken, cornstarch, and salt to bowl. Toss until chicken is evenly coated.
- Heat vegetable oil in large skillet over medium heat. Carefully add in chicken in a single layer. You will probably have to work in batches. Cook for 3-4 minutes per side. Continue until all chicken is cooked, then set aside on plate lined with paper towels.
- Add the mushrooms, onion, celery, carrots, and garlic to the skillet and cook for 3-4 minutes, then add in the bean sprouts and cook for 1 more minute.
- Mix together all sauce ingredients in a small bowl then transfer to the skillet along with the cooked chicken.Reduce heat to a simmer and cook for 2-3 minutes.
- Oyster Sauce: If you don’t have oyster sauce, you can use fish sauce instead.
- Make it Paleo: Use arrowroot starch instead of cornstarch, coconut aminos instead of soy sauce, and avocado oil instead of vegetable oil.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.