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Chop Suey - Chicken Stir Fry

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Chop Suey - Chicken Stir Fry

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Chop Suey - Chicken Stir Fry

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Chop Suey - Chicken Stir Fry

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By recipetineats.com

Chop Suey - Chicken Stir Fry

Prep:9minCook:6min

Recipe video above. The essential ingredient for a great Chop Suey sauce is Chinese cooking wine. All Chinese restaurants use it! See notes for subs if you can't get your hands on it. Veggie loaded, light on the meat, this is healthy and adaptable to whatever you've got in your fridge!

Updated at: Mon, 15 Dec 2025 15:55:25 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

2 servings

180gchicken breast

½ tspbaking soda

1 Tbspcornflour

1 ½ Tbsplight soy sauce

or all purpose soy

1 Tbspoyster sauce

1 TbspChinese Cooking Wine

½ tspsesame oil

¾ cupwater

1 ½ Tbspvegetable oil

or other cooking oil

sliced, white, brown, yellow

5 stemschoy sum

or other Asian greens

½ cupmushrooms

sliced, shiitake is authentic, but any will do

1 cupbean sprouts

Instructions

View on recipetineats.com

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Notes

16 liked

2 disliked

Go-to

Delicious

Easy

Under 30 minutes

Fresh

Angela Bird· 10 months ago

Added chilli paste, was lovely

Eline Truyen· last year

Under 30 minutes

It was super easy and absolutely delicious. I doubled the sauce, because I like some extra sauce. I also just used a store bought vegetable wok mix, specifically for chop choy. I did velvet the chicken, because I love how tender it makes it.

It was super easy and absolutely delicious. I doubled the sauce, because I like some extra sauce. I also just used a store bought vegetable wok mix, specifically for chop choy. I did velvet the chicken, because I love how tender it makes it.

rhandi jayne jordan· last year

Makes leftovers

Under 30 minutes

so crisp and fresh!! used chicken thighs, so i didn't "velvet" them (this is what the directions stated). added a little pineapple and a few water chestnuts, like a lady that had a Chinese restaurant my family got carry out from when i was little did. oh my gosh this makes A LOT of food

so crisp and fresh!!
used chicken thighs, so i didn't "velvet" them (this is what the directions stated).
added a little pineapple and a few water chestnuts, like a lady that had a Chinese restaurant my family got carry out from when i was little did.

oh my gosh this makes A LOT of food

Char· last year

Never tenderised chicken before. I liked it. I made with rice noodles.

Jackie· last year

Makes leftovers

Special occasion

Doubled sauce, used one full bag of bean sprouts, two head baby bok choy, 2 carrot, 2 onion and glass noodles 🍜 👏

Cherie F· 3 years ago

Made with courgette, cauli, Broccoli, carrot, capsicum & onion.

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