This hearty Chop Suey Stir Fry is a vibrant and deeply satisfying dish that brings together tender pieces of chicken with a colorful medley of vegetables, all coated in a rich, savory sauce. Often considered a Chinese-American classic, chop suey is beloved for its balance of textures — from crisp-tender vegetables to succulent pieces of protein — and its bold, comforting flavors. Every bite delivers a mix of sweetness, umami, and freshness that makes this a perfect centerpiece for a weeknight dinner or a special gathering with friends and family.
Chop suey gets its character from the way ingredients are cooked quickly over high heat, locking in flavor and preserving natural crunch. This variation uses simple pantry staples and fresh vegetables, creating a dish that feels both nourishing and exciting. Whether you’re serving it over steaming rice or tender noodles, this stir fry is guaranteed to delight with its combination of textures and satisfying depth.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil (neutral oil for high-heat cooking)
- 1 cup broccoli florets — vibrant green and crunchy
- 1 cup bell peppers, sliced (use any color you like for sweetness and color contrast)
- 1 cup carrots, thinly sliced — adding natural sweetness and brightness
- 1 cup snap peas — crisp and fresh, balancing the dish
- 1 small onion, thinly sliced — aromatic foundation of the stir fry
- 3 cloves garlic, minced finely — infusing savory depth
- 1/4 cup soy sauce — salty umami that ties the dish together
- 1 tablespoon cornstarch — to thicken the savory sauce
- 1/4 cup chicken broth — adds moisture and savory richness
- 1 teaspoon sesame oil — finishing drizzle for aromatic warmth
- Salt and pepper — adjusted to taste
- Cooked rice or noodles — to serve alongside or beneath the chop suey
Instructions
- Prepare the Chicken and Mise en Place:
Begin by rinsing and patting dry the chicken pieces. Using a sharp knife, cut each piece into uniform, bite-sized chunks so they cook evenly. Lay them out on your cutting board and season lightly with salt and pepper. Preparing all vegetables — slicing the bell peppers, trimming the snap peas, chopping the broccoli into florets, slicing the carrots into thin coins or sticks, and peeling and slicing the onion — before heating the pan will make the cooking process much smoother since stir frying moves fast once the pan is hot. - Heat the Oil and Sear the Chicken:
Place a large wok or deep skillet over medium-high heat and add the vegetable oil. Let the oil heat until it shimmers but does not smoke. Carefully add the seasoned chicken pieces in a single layer, making sure not to crowd them. Let them sear for about 3–4 minutes without stirring so the undersides brown nicely — this develops savory flavor that enriches the entire dish. Once the bottoms are golden, stir and continue cooking until the chicken is mostly cooked through and opaque. When done, scoop the chicken onto a plate and set it aside temporarily. - Build the Aromatic Base:
Without cleaning the pan, add a little more oil if needed and reduce heat slightly to medium. Add the minced garlic and sliced onion. Stir constantly for about 1–2 minutes until the garlic begins to perfume the air and the onion becomes translucent, releasing its natural sweetness. These aromatics form the foundation of flavor for the entire chop suey. - Stir-Fry the Vegetables:
Now, add the carrots first since they take a little longer to soften. Sauté them for about 2 minutes, stirring frequently. Then introduce the broccoli florets, snap peas, and sliced bell peppers to the pan. Stir energetically so the veggies are coated in the aromatic oil and begin to blister just slightly. Continue stir frying for another 3–5 minutes until the vegetables are bright in color and tender-crisp — this means they should be cooked through but still retain a slight bite, providing a pleasing contrast to the tender chicken. - Combine Chicken and Veggies:
Return the seared chicken from its resting plate back into the wok with the vegetables. Stir everything together, folding the chicken pieces into the vibrant mix. This step brings all the main components together and gets them ready for the sauce.
- Mix and Add the Sauce:
In a small bowl or measuring cup, whisk together the soy sauce, cornstarch, and chicken broth until the cornstarch dissolves completely and no lumps remain. Pour this mixture evenly over the chicken and vegetables in the pan. Continue to stir so the sauce begins to gently simmer and thicken. The cornstarch binds with the broth and soy sauce, creating a glossy coating that clings to every bite of chicken and crisp vegetable. - Finish Cooking and Season to Taste:
Once the sauce has thickened — about 2–3 minutes — taste and adjust the seasoning. Add more salt or pepper as desired. Just before removing the pan from the heat, drizzle the teaspoon of sesame oil over the stir fry. This final step adds an extra layer of fragrance and complexity to the dish. - Serve Hot:
Transfer the Chop Suey Stir Fry into a warming serving bowl or directly over piles of steaming white rice or tender noodles. The rice or noodles will soak up the luscious sauce, making each bite rich and satisfying. Serve immediately while everything is warm and vibrant.
Serving Suggestions and Tips
- Textural Variety: To enhance texture even more, toss in a handful of water chestnuts or bamboo shoots during the vegetable stir-fry stage.
- Color and Flavor: Adding a sprinkle of finely sliced green onions or toasted sesame seeds on top just before serving brings freshness and visual appeal.
- Timing: Preparing all ingredients beforehand makes for a smooth and stress-free cooking experience — once the pan is hot, the entire dish comes together quickly.
This Chop Suey Stir Fry is more than just a meal — it’s a vibrant celebration of color, texture, and robust, savory flavors that come together in perfect harmony. Enjoy!