Chinatown Chop Suey
Experience the vibrant flavors of Chinatown with this classic Chop Suey recipe—a quick, healthy, and versatile stir-fry that’s perfect for busy weeknights. Tender slices of marinated chicken (or your choice of pork or shrimp) are paired with crisp vegetables like Napa cabbage, carrots, celery, and bean sprouts, all brought together with a savory sauce infused with soy, oyster sauce, and a touch of sesame oil. Ready in just 35 minutes, this one-pan dish is a delicious fusion of texture and flavor, served best over steamed rice or noodles for a satisfying meal. Whether you’re craving an easy takeout-inspired dinner or want to impress guests with a homemade Chinese-American classic, this Chop Suey has you covered!
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Recipe Information
Ingredients
- 450 grams Boneless chicken thighs (or pork or shrimp)
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 Carrot, julienned
- 2 Celery stalks, thinly sliced
- 300 grams Napa cabbage, chopped
- 200 grams Bean sprouts
- 1 cup Chicken broth
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 2 Green onions, sliced
- to taste Salt and pepper
- Cooked rice or noodles (optional for serving)
Instructions
Thinly slice the chicken thighs (or your chosen protein) into bite-sized pieces.
In a small bowl, combine 2 tablespoons of soy sauce and 2 teaspoons of cornstarch. Add the sliced chicken to the marinade, mix well, and let sit for 15 minutes.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, add the marinated chicken and stir-fry until just cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and ginger, stirring until fragrant, about 30 seconds.
Add the carrots and celery, stir-frying for 2 minutes until slightly softened.
Add the Napa cabbage and bean sprouts to the wok. Stir-fry for an additional 2 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the chicken broth, remaining 1 tablespoon of soy sauce, oyster sauce, and sesame oil.
Return the cooked chicken to the wok and pour the sauce mixture over the stir-fry. Toss everything together until evenly coated and heated through, about 2-3 minutes.
Taste and adjust with salt and pepper, if needed.
Garnish with sliced green onions and serve hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.2 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 788 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
