Chop Suey Chicken Stir Fry

introduction

Chop Suey Chicken Stir Fry is a quick, simple meal. It uses chicken, mixed vegetables, and a savory sauce. You can cook it in one pan and serve it over rice. It is great for a weeknight dinner.

why make this recipe

• It cooks fast, about 15–20 minutes.
• It uses common ingredients you may already have.
• It is healthy with lean protein and vegetables.
• Kids and adults both like the mild, savory sauce.

how to make Chop Suey Chicken Stir Fry

1. Cut chicken into thin slices so it cooks quickly.
2. Chop or prepare mixed vegetables (bell peppers, broccoli, carrots).
3. Mince garlic and ginger so they release flavor fast.
4. Heat oil in a large skillet or wok over medium heat.
5. Cook the chicken until it is browned and fully cooked.
6. Add the garlic and ginger and stir for a few seconds until fragrant.
7. Toss in the mixed vegetables and stir-fry until they are tender-crisp.
8. Pour in soy sauce and oyster sauce and stir to coat everything.
9. Taste and add salt and pepper as needed.
10. Serve the stir fry hot over cooked rice.

Ingredients :

• 1 pound chicken breast, sliced
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Cooked rice for serving

Directions :

1. Heat vegetable oil in a large skillet or wok over medium heat.
2. Add minced garlic and ginger, sautéing until fragrant.
3. Add sliced chicken breast and cook until browned and cooked through.
4. Toss in mixed vegetables and stir-fry for about 3-5 minutes until tender-crisp.
5. Pour in soy sauce and oyster sauce, stirring well to combine.
6. Season with salt and pepper to taste.
7. Serve hot over cooked rice.

how to serve Chop Suey Chicken Stir Fry

Serve the stir fry over hot cooked rice. You can also serve it over noodles. Garnish with chopped green onions or sesame seeds if you like. Serve with a small side of pickles or a simple salad.

how to store Chop Suey Chicken Stir Fry

• Fridge: Cool the dish, place in an airtight container, and store for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
• Reheat: Warm in a skillet over medium heat or in the microwave until hot.

tips to make Chop Suey Chicken Stir Fry

• Slice chicken thin for quick, even cooking.
• Cut vegetables to similar sizes so they cook at the same rate.
• Do not overcrowd the pan; cook in batches if needed.
• Cook chicken fully, then add garlic and ginger briefly to avoid burning.
• Taste the sauce before serving and adjust soy or oyster sauce if needed.

variation (if any)

• Use beef, pork, shrimp, or tofu instead of chicken.
• Add mushrooms, snow peas, or baby corn for different textures.
• Make it spicy by adding chili flakes or a splash of sriracha.
• Use low-sodium soy sauce for a lighter salt level.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Use frozen mixed vegetables and add them straight from the bag. Cook a little longer until heated through.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free soy sauce or tamari and ensure oyster sauce is gluten-free or use a gluten-free substitute.

Q: How long does it take to cook this recipe?
A: Active cook time is about 10–15 minutes. Total time including prep is around 20–30 minutes.

Q: Can I prepare parts ahead?
A: Yes. Slice the chicken and chop vegetables ahead and store in the fridge for faster cooking.

Conclusion

For another clear version and extra tips, see Chop Suey (Chicken Stir Fry) – RecipeTin Eats.

Chop Suey Chicken Stir Fry

A quick and healthy stir-fry made with chicken, mixed vegetables, and a savory sauce, perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound chicken breast, sliced Slice thinly for quick cooking.
• 2 cups mixed vegetables (bell peppers, broccoli, carrots) Cut vegetables to similar sizes.
• 3 tablespoons soy sauce Use low-sodium for a lighter salt level.
• 1 tablespoon oyster sauce Ensure it's gluten-free if needed.
• 2 cloves garlic, minced Mince for quick flavor release.
• 1 tablespoon ginger, minced Mince to enhance flavor.
• 2 tablespoons vegetable oil For cooking.
• Salt and pepper to taste Adjust as needed.
• Cooked rice for serving Can also serve over noodles.

Method

 

Preparation

1. Cut chicken into thin slices so it cooks quickly.
2. Chop or prepare mixed vegetables (bell peppers, broccoli, carrots).
3. Mince garlic and ginger so they release flavor fast.

Cooking

1. Heat oil in a large skillet or wok over medium heat.
2. Cook the chicken until it is browned and fully cooked.
3. Add the garlic and ginger and stir for a few seconds until fragrant.
4. Toss in the mixed vegetables and stir-fry until they are tender-crisp.
5. Pour in soy sauce and oyster sauce and stir to coat everything.
6. Taste and add salt and pepper as needed.

Serving

1. Serve the stir fry hot over cooked rice.
2. Garnish with chopped green onions or sesame seeds if desired.

Notes

Cool the dish, place in airtight container, and store in the fridge for up to 3 days. Freeze in a freezer-safe container for up to 2 months. Reheat in a skillet or microwave until hot. For added variety, consider using beef, pork, shrimp, or tofu instead of chicken.