Chicken Chop Suey is a classic Chinese-American stir-fry dish that’s loaded with colorful vegetables and tender chicken pieces. This quick and easy recipe brings together the vibrant flavors of bell peppers, onions, celery, carrots, bok choy, and bean sprouts, all cooked in a savory sauce. Serve it over steamed rice for a satisfying and wholesome meal that’s perfect for busy weeknights.

Why Try This Recipe

If you’re looking for a delicious and nutritious meal that’s packed with vegetables and protein, this Chicken Chop Suey recipe is a fantastic choice. It’s a great way to use up leftover chicken thighs and any vegetables you have on hand. Plus, with simple ingredients and easy-to-follow instructions, you can whip up this flavorful dish in no time.

Ingredients Summary

Boneless, skinless chicken thighs
Green bell pepper
Onion
Celery
Carrots
Bok choy
Bean sprouts
Soy sauce
Chicken bouillon cube
Salt
White sugar
Cornstarch

Serving Suggestions

Serve this Chicken Chop Suey hot over steamed rice or noodles for a complete and satisfying meal. Garnish with chopped green onions or fresh cilantro for added flavor and color. You can also pair it with a side of crispy fried wontons or egg rolls for an extra special touch.

Storage Information

Any leftover Chicken Chop Suey can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat it in a skillet or microwave until warmed through before serving. You may need to add a splash of water or broth to loosen up the sauce as it thickens upon refrigeration.

Techniques and Tips

Cut the chicken thighs into small, bite-sized pieces to ensure quick and even cooking.
Stir-fry the vegetables over medium heat until they are tender-crisp, retaining their vibrant colors and textures.
The sauce mixture of soy sauce, chicken bouillon, salt, and sugar adds depth of flavor to the dish. Adjust the seasoning according to your taste preferences.
Dissolving the cornstarch in water before adding it to the pan helps thicken the sauce and create a glossy finish.

Variation

Feel free to customize this Chicken Chop Suey recipe based on your preferences and what ingredients you have available. You can add additional vegetables such as mushrooms, snow peas, or bamboo shoots for extra crunch and flavor. For a spicier version, add a dash of sriracha or chili paste to the sauce.

FAQs about the Recipe

Can I use chicken breast instead of chicken thighs? Yes, you can use boneless, skinless chicken breast if you prefer. Just be sure not to overcook it, as chicken breast tends to dry out more quickly than thighs. Cut the chicken breast into small pieces and cook until no longer pink in the center.

Can I make this dish vegetarian? Absolutely! Simply omit the chicken and use vegetable broth instead of chicken bouillon for a vegetarian version of this dish. You can also add tofu or tempeh for added protein if desired.

Chicken Chop Suey

title

"Savor the flavors of chicken chop suey with this easy recipe. Tender chicken and crisp vegetables in a savory sauce. Try it for dinner tonight!"

Prep Time 15

Cook Time 20

Total Time 35

Serving Size

Equipment

- Skillet
- Bowl
- Cutting board and knife

Ingredients

1 teaspoon olive oil divided
4 boneless skinless chicken thighs, cut into small pieces
1 large green bell pepper cut into strips
1 large onion sliced
1 cup thinly sliced celery
½ cup thinly sliced carrots
¾ cup boiling water
1 tablespoon soy sauce
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon white sugar
2 cups bok choy thinly sliced
1 ½ cups bean sprouts
2 teaspoons water
1 ½ teaspoons cornstarch

Instructions

Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.