Easy Chicken Chop Suey Recipe brings tender chicken, crisp veggies, and a glossy, savory sauce together in one skillet that tastes like takeout but feels lighter and fresher. It works perfectly for busy weeknights, beginners, or anyone who wants a 30-minute dinner that still tastes like real cooking. I first made this on a Tuesday when my sink overflowed and the dog stole a carrot, and it still turned out amazing, so you know it’s forgiving.

Why Choose This Easy Chicken Chop Suey Recipe

This chicken chop suey tastes clean, savory, and slightly sweet with plenty of crunch from cabbage, celery, and bean sprouts. The sauce coats everything without feeling heavy, and the chicken stays juicy because you slice it thin and cook it quickly.

You cook everything in one large skillet or wok, so cleanup stays simple. The recipe uses easy pantry ingredients like soy sauce, cornstarch, and chicken broth, and you can swap veggies based on what hides in your crisper drawer.

“Tastes like my favorite takeout chicken chop suey but fresher, lighter, and done before the rice finishes cooking. ★★★★★”

Ingredients You’ll Need

Chicken and Marinade

1 pound boneless skinless chicken breast, thinly sliced across the grain
- You can use boneless skinless chicken thighs if you prefer more flavor and tenderness.
1 tablespoon soy sauce (low sodium if you watch salt)
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar or apple cider vinegar

Vegetables

Use what you have, but this combo gives classic chicken chop suey flavor and texture.

1 tablespoon neutral oil (canola, avocado, or vegetable oil)
1 small onion, sliced into thin wedges
2 celery stalks, sliced on a diagonal
1 cup sliced carrots (matchsticks or thin coins)
2 cups shredded green cabbage or coleslaw mix
- Bagged coleslaw mix saves time and works great.
1 cup broccoli florets, small bite-size pieces
1 red bell pepper, sliced into strips
2–3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut.
2 cups bean sprouts, rinsed and drained
- Canned bean sprouts work in a pinch; drain them very well.
2 green onions, sliced (for garnish)

Sauce

You can mix this in a measuring cup for easy pouring.

1 cup low sodium chicken broth
- Use bouillon or base if you do not have boxed broth.
3 tablespoons soy sauce
1 tablespoon oyster sauce
- Hoisin sauce works as a backup, but the flavor turns slightly sweeter.
1 tablespoon cornstarch
1 tablespoon sugar or honey
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/4 teaspoon white pepper or black pepper, to taste

To Serve

Steamed white rice, brown rice, or jasmine rice
Cooked noodles such as lo mein or thin spaghetti
Extra soy sauce or chili garlic sauce on the side

Equipment

Large wok or wide, heavy skillet
Cutting board and sharp knife
Small bowl for marinade
Measuring spoons and cups
Heatproof spatula or wooden spoon

Tips & Tricks

Slice the chicken thinly so it cooks quickly and stays tender.
Marinate the chicken while you prep vegetables to save time and boost flavor.
Keep vegetables similar in size so they cook evenly and stay crisp.
Use high heat and cook in batches if your pan feels crowded so the chicken browns instead of steams.
Stir the sauce again before you pour it in because cornstarch settles at the bottom.
Add bean sprouts at the very end so they keep their crunch.
Taste the sauce before serving and adjust with a splash of soy sauce, vinegar, or sugar to balance salt, tang, and sweetness.
Serve over hot rice or noodles so the sauce coats every bite.

How to Make Easy Chicken Chop Suey Recipe

Step 1: Prep and Marinate the Chicken

Place the sliced chicken in a bowl. Add soy sauce, cornstarch, sesame oil, and vinegar. Toss until the chicken looks evenly coated and glossy. Set it aside while you chop vegetables.

Step 2: Chop the Vegetables

Slice onion, celery, carrots, cabbage, broccoli, and bell pepper into bite-size pieces. Mince garlic and ginger. Rinse and drain bean sprouts very well so they do not water down the sauce. Keep everything close to the stove because the cooking moves quickly.

Step 3: Mix the Sauce

In a measuring cup, combine chicken broth, soy sauce, oyster sauce, cornstarch, sugar, sesame oil, vinegar, and pepper. Whisk until the cornstarch dissolves completely and the liquid looks smooth. Set the sauce near the stove so you can grab it when the vegetables finish softening.

Step 4: Cook the Chicken

Heat half the oil in a large wok or skillet over medium high heat. Add the marinated chicken in a single layer. Let it sit for about 1 minute so it sears, then stir fry until the chicken turns opaque and lightly browned on the edges, about 3 to 4 minutes. Transfer the chicken to a plate and keep it nearby.

Step 5: Stir Fry the Vegetables

Add the remaining oil to the same pan. Toss in onion, celery, carrots, and broccoli and stir fry for 2 to 3 minutes until they start to soften but still feel crisp. Add cabbage and bell pepper and cook another 2 minutes. Add garlic and ginger and stir until fragrant, about 30 seconds, so they do not burn.

Step 6: Add Sauce and Chicken

Give the sauce a quick stir. Pour it into the pan with the vegetables and stir well. Add the cooked chicken and any juices from the plate. Bring everything to a gentle simmer and cook 2 to 3 minutes until the sauce thickens and coats the chicken and vegetables.

Step 7: Finish with Bean Sprouts and Green Onions

Add bean sprouts and toss just until they heat through, about 1 minute. Sprinkle green onions on top and give everything a final stir. Taste and adjust seasoning with a little more soy sauce, vinegar, or sugar if you want. Turn off the heat so the vegetables keep some crunch.

Step 8: Serve

Spoon the chicken chop suey over hot rice or noodles. Add extra green onions or a drizzle of chili garlic sauce if you like heat. Serve right away while the vegetables stay bright and crisp. Watch it disappear faster than your last takeout order.

What to Serve with it?

Serve this easy chicken chop suey recipe over steamed jasmine rice, brown rice, or simple white rice so the sauce soaks in. Noodles like lo mein, rice noodles, or even thin spaghetti also work and turn it into a hearty one-bowl meal. Add a side of steamed edamame, cucumber salad, or simple stir fried green beans to round out the plate. Finish with fresh orange slices or pineapple chunks for a light, sweet contrast.

Storage Options

Store leftover chicken chop suey in an airtight container in the fridge for up to 3 to 4 days.
Reheat gently in a skillet over medium heat with a splash of water or broth until hot and saucy again.
Use the microwave in short bursts, stirring between each, so the chicken does not overcook.
Freeze portions in freezer-safe containers for up to 2 months, then thaw overnight in the fridge before reheating on the stove.