There’s something incredibly satisfying about making your own takeout-style dinner at home — especially when it’s as colorful, quick, and comforting as Chicken Chop Suey. I started cooking this dish on a whim after a grocery run where I picked up bok choy and bean sprouts without a plan.
A simple craving turned into a weeknight staple — and the best part? It’s shockingly easy to pull off in under 30 minutes.
This recipe is beloved for a reason. With tender chicken thighs, vibrant stir-fried veggies, and a savory sauce that clings to every bite, Chicken Chop Suey is all about bold flavor and no fuss. It’s also naturally low in calories and high in protein, making it a solid pick for anyone trying to eat lighter without sacrificing flavor.
In fact, meals like this — rich in lean protein and fiber-packed veggies — can help support weight management and digestion. (One study shows that high-protein meals can increase satiety by up to 50% compared to high-carb meals.)
I like to serve this alongside a crisp Cucumber Salad or scoop it over fluffy Authentic Basmati Rice for a full, satisfying plate. The sizzle of the pan, the aroma of soy and garlic, the crunch of fresh celery and bok choy — this dish is an easy win for any night of the week.
You’ll love how fast, flavorful, and adaptable it is. Try it once, and it’ll make regular appearances on your dinner table.
Why This Chicken Chop Suey Stays in My Weekly Rotation?
This isn’t just another stir-fry — it’s the kind of meal that quietly becomes a favorite. Here’s why it’s earned a permanent place in my kitchen (and might in yours too):
- It’s incredibly flexible. I’ve used everything from mushrooms to zucchini depending on what’s in the fridge. It always comes out delicious.
- Weeknight lifesaver. After a busy day, this dish hits the sweet spot — fast, healthy, and deeply satisfying.
- Easily customizable. I’ve made this with tofu instead of chicken, and it still packs the same comforting punch. It’s perfect for different diets or just switching things up.
- Great for reducing waste. This recipe has helped me cut down on food waste by using up extra veggies before they go bad.
- Supports my weight loss goals. It’s light on calories but still keeps me full — which is a game-changer when you’re watching what you eat.
Chicken Chop Suey Recipe
Equipment
- Large skillet or wok
- Chopping board
- Sharp 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 thinly sliced bok choy
- 1 ½ cups bean sprouts
- 2 teaspoons water
- 1 ½ teaspoons cornstarch
Instructions
- Heat ½ tsp olive oil in a large skillet over medium heat.
- Add chopped chicken thighs; cook until browned and cooked through. Remove and set aside.
- In the same skillet, heat remaining olive oil. Add onion, green bell pepper, celery, and carrots. Stir-fry until slightly tender.
- Pour in boiling water, soy sauce, chicken bouillon cube, salt, and sugar. Stir well.
- Add bok choy and bean sprouts. Cook for 2–3 minutes until veggies are just wilted.
- Return chicken to the skillet and mix everything together.
- Stir water and cornstarch in a small bowl, then pour into the skillet to thicken the sauce.
- Cook for another 1–2 minutes until everything is coated in a glossy sauce. Serve hot.
Nutrition
Tips For Nailing Chicken Chop Suey!
- Use chicken thighs, not breasts: Thighs stay juicier and hold up better to high-heat stir-frying. If you must use breasts, marinate them first to prevent drying out.
- Blanch harder vegetables ahead: If your carrots or celery are particularly thick, blanching them for a minute before stir-frying keeps the cooking time short and the texture just right.
- Add bok choy and bean sprouts last: These delicate veggies cook in seconds, and overdoing them ruins their natural crunch — a key texture in authentic chop suey.
- Pre-mix your cornstarch slurry and set it aside: Add it at the very end for that glossy, restaurant-style finish. Pour it in while stirring to avoid lumps.
- Let the skillet sit still occasionally: Don’t stir constantly — allowing veggies to char just a bit adds a smoky, wok-like depth that transforms the flavor.
- Taste before salting: Between the soy sauce and bouillon cube, the salt level might already be perfect. You can always add more, but you can’t take it back.
- Cook in batches if needed: Overcrowding the skillet cools it down and steams the ingredients instead of stir-frying them — a common misstep even seasoned cooks make.
Quick Questions?
Q: Can I use chicken breast instead of thighs?
Ans: Yes, but thighs stay juicier. If using breasts, marinate to keep them tender.
Q: Can I make this recipe vegetarian?
Ans: Absolutely! Swap chicken with tofu or extra veggies for a delicious vegetarian version.
Q: What’s the best way to store leftovers?
Ans: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out.
Q: Can I freeze Chicken Chop Suey?
Ans: You can, but texture might change slightly. Freeze in portions and thaw overnight in the fridge before reheating.
Q: What can I serve with Chicken Chop Suey?
Ans: Steamed Authentic Basmati Rice or a crisp Cucumber Salad pairs beautifully for a balanced meal.
