I still remember the first time I made this Chicken Chop Suey at home—it was one of those evenings when I’d opened the fridge, sighed dramatically, and hoped something inspiring would magically appear. Instead, I found half a cabbage, a handful of carrots, some celery, and leftover chicken thighs. And somehow—almost by accident—this cozy, glossy stir-fry was born.

As the veggies hit the hot pan, that unmistakable aroma of sizzling garlic and soy sauce filled my whole kitchen. I swear my neighbor paused outside my door to sniff the air. There’s something so grounding about the sound of vegetables getting that quick stir-fry kiss; it feels like standing next to a tiny volcano of comfort.

What I love most about this healthy homemade chicken chop suey is how forgiving it is. If I’m tired, it saves me. If I’m craving takeout flavors but don’t want to wait for delivery, it saves me. If my veggies are starting to wilt just a little (don’t judge me), it absolutely saves me.

Each time I make it, I tweak something—more ginger on cold nights, extra cabbage when I’m trying to pack in vegetables, or a spoonful of oyster sauce when I want that rich, glossy finish. It’s the kind of recipe that fits into your week instead of forcing your week to fit around it.

And honestly, nothing beats that first bite of tender chicken, crisp vegetables, and that silky soy-based sauce soaking into steamed rice. Simple. Hearty. Unexpectedly nostalgic.

Recipe Resume (Selling Points)

Crisp veggies + juicy chicken = total weeknight victory.
The glossy sauce tastes like takeout but cleaner and fresher.
Budget-friendly ingredients you probably already have.
Cooks in under 25 minutes—yes, really.
Perfect for meal prep and reheats like a dream.
Naturally dairy-free and packed with protein.
Flexible enough to use any veggies hiding in your fridge.
Family-approved and totally customizable.

Why This Chicken Chop Suey Is The Only One You’ll Ever Need

This dish became a staple in my home after a hilariously chaotic Tuesday night. I’d invited my sister over, swearing I had “plenty of food cooked already.” I did not. I threw everything into the pan—cabbage, celery, leftover chicken—and prayed. She still teases me about the panic in my eyes… but she also requests this dish constantly now.
Cuisine: American-Chinese

What You Really Need to Make This Amazing Chicken Chop Suey (Simplified)

• Chicken thighs or breasts
• Cabbage
• Celery
• Carrots
• Onion
• Garlic + ginger
• Soy sauce
• Oyster sauce
• Cornstarch
• Chicken broth
• Oil + salt + pepper

How to Master the Perfect Chicken Chop Suey (My Secret Method)

Start by heating your pan until it’s almost shimmering—this gives the chicken its beautiful light sear. Toss in the sliced chicken with a quick sprinkle of salt and pepper. It cooks fast, so stay close. As soon as it turns opaque, scoop it out so it stays juicy.

Next comes the magic moment: veggies hitting the hot pan. Add your onions, garlic, and ginger first so their aromas bloom. Then toss in the cabbage, celery, and carrots. Keep everything moving; chop suey is all about that lively stir-fry rhythm.

Whisk your broth, soy sauce, oyster sauce, and cornstarch until smooth, then pour it in. The sauce thickens almost instantly, coating every bite. Return the chicken, let everything mingle for a minute, and boom—stir-fry perfection.

Chef’s Notes and Tips For A Flawless Chicken Chop Suey

If you want a crisp-tender finish, don’t overcrowd the pan; steam is the enemy of a good stir-fry. Work fast and keep the heat high for the best texture.
Also, taste the sauce before adding the chicken back in. Adjust the seasoning here—more soy for salt, a splash of broth for gentleness, or a hint of sugar for balance.

Get Creative! Easy Substitutions and Fun Variations

Swap chicken for shrimp, tofu, or thinly sliced beef. Snow peas, mushrooms, bean sprouts, or bok choy are all fair game. Try adding chili paste for heat or sesame oil for a nutty finish. Serve it with rice, noodles, or even cauliflower rice.

Lighten It Up! Simple Swaps for a Healthier Chicken Chop Suey

Use low-sodium soy sauce, lean chicken breast, and extra vegetables. Replace cornstarch with arrowroot for a cleaner thickener. For a low-carb version, serve it over shredded cabbage or zucchini noodles.

And there you have it! Don’t forget to let us know how your dish turns out, and consider checking out some of our other recipes.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

1. Can I make this easy chicken chop suey recipe from scratch ahead of time?

Absolutely. In fact, this dish holds up beautifully in the fridge. Store the sauce separately for the best texture. Reheat gently so the vegetables keep a bit of their bite. Meal preppers love this because the flavors deepen overnight.

2. What vegetables work best in a healthy homemade chicken chop suey?

Classic choices like cabbage, celery, onions, and carrots give you that nostalgic American-Chinese flavor. But honestly, it’s flexible—use any crisp veggie that stir-fries well. The key is mixing textures: something leafy, something crunchy, something aromatic.

3. Does chicken chop suey freeze well?

It freezes surprisingly well because the sauce protects the ingredients from drying out. Just know that cabbage softens a bit after thawing—but it still tastes wonderful in bowls or wraps.

4. How do I thicken the sauce in quick chicken chop suey with vegetables?

Cornstarch is your best friend here. Whisk it into broth before adding it to the pan. If it gets too thick, loosen it with broth or water until silky again.

5. Can I make American-Chinese chicken chop suey gluten-free?

Yes! Swap soy sauce for tamari or coconut aminos, and ensure your oyster sauce is GF-friendly. The rest of the ingredients are naturally gluten-free.

6. Is this stir-fry chicken chop suey at home good for weight loss?

It can be. Lean chicken, tons of veggies, and a moderate amount of sauce make it nutrient-dense and filling. Keep rice portions small or swap in cauliflower rice.

7. What protein substitutes can I use?

Tofu, shrimp, or thinly sliced beef absorb the sauce beautifully. Just adjust cooking times so everything stays tender.

8. How do I keep the vegetables crisp?

High heat and quick movement are the secrets. Add denser veggies first, sensitive veggies last, and never walk away from the pan.

Chicken Chop Suey

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• Chicken thighs or breasts

• Cabbage

• Celery

• Carrots

• Onion

• Garlic + ginger

• Soy sauce

• Oyster sauce

• Cornstarch

• Chicken broth

• Oil + salt + pepper

Directions

• Start by heating your pan until it’s almost shimmering—this gives the chicken its beautiful light sear. Toss in the sliced chicken with a quick sprinkle of salt and pepper. It cooks fast, so stay close. As soon as it turns opaque, scoop it out so it stays juicy.
• Next comes the magic moment: veggies hitting the hot pan. Add your onions, garlic, and ginger first so their aromas bloom. Then toss in the cabbage, celery, and carrots. Keep everything moving; chop suey is all about that lively stir-fry rhythm.
• Whisk your broth, soy sauce, oyster sauce, and cornstarch until smooth, then pour it in. The sauce thickens almost instantly, coating every bite. Return the chicken, let everything mingle for a minute, and boom—stir-fry perfection.