Quick Chicken Chop Suey Recipe

If you’re looking for a delicious weeknight dinner that comes together in no time, you’re going to absolutely love this Quick Chicken Chop Suey Recipe. It’s one of those dishes I turn to when I want something flavorful, comforting, and packed with fresh veggies—but without spending hours in the kitchen. Trust me, once you try this, you’ll see why my family goes crazy for it and why it’s a go-to in my meal rotation.

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Ingredients You’ll Need

Every ingredient here plays a role in making this Quick Chicken Chop Suey Recipe come alive. I love the combination of soy and oyster sauce for that rich umami kick, while fresh garlic and cabbage bring a great depth of flavor and texture. When you’re shopping, try picking veggies that look crisp and fresh to really make this dish pop.

• Chicken breast: Using chicken breast keeps it lean and cooks quickly.
• Cornstarch: This is key for that velvety sauce texture and tender chicken coating.
• Lemon juice: Adds a subtle brightness to the chicken marinade.
• Vegetable oil: For cooking—neutral oils work best here.
• Light soy sauce: Provides that essential savory saltiness without overpowering.
• Oyster sauce: Adds a beautiful depth and slight sweetness to the sauce.
• Sesame oil: Use sparingly—it lends a lovely nutty aroma.
• Onion & garlic: The base aromatics for flavor foundation.
• Carrot: Thin slices cook quickly but keep a nice bite.
• Cabbage leaves: Chop fresh to keep the crunch and freshness.
• Bean sprouts: Freshness and crisp, perfect to finish the veggies.
• Green onions: For garnish and a pop of vibrant color and mild onion flavor.

Variations

I love how flexible this Quick Chicken Chop Suey Recipe is. Over the years, I’ve switched up the veggies based on what I have on hand or to sneak in more nutrients. Feel free to tweak it—your kitchen, your rules!

• Add Mushrooms: I once threw in shiitake mushrooms, and it added an earthy savoriness that was next-level delicious.
• Make It Vegetarian: Swap chicken for firm tofu or tempeh and skip the oyster sauce for a vegetarian-friendly soy-based sauce.
• Spice It Up: A dash of chili flakes or sriracha works wonders if you like a bit of heat.
• Use Different Greens: Bok choy or snap peas make great seasonal additions or swaps for cabbage.

How to Make Quick Chicken Chop Suey Recipe

Step 1: Marinate the Chicken

Start by tossing your cubed chicken breast in cornstarch, a pinch of salt, lemon juice, and a tablespoon of vegetable oil. This little marinade works magic—I discovered that it tenderizes the chicken while helping it brown beautifully without drying out. Let it hang out for at least 10 minutes, but if you have 30, even better.

Step 2: Mix the Sauce

While the chicken marinates, whisk together light soy sauce, oyster sauce, sesame oil, cornstarch, ground black pepper, and water in a medium bowl. Keep an eye on that cornstarch—make sure there are no lumps, or your sauce won’t thicken properly later on. This sauce is the flavor powerhouse of the dish, so get it smooth and ready.

Step 3: Cook the Chicken

Heat your wok or skillet on medium heat and add a drizzle of oil. Add the marinated chicken, and cook it for about 3 minutes, just until it’s lightly browned—but not fully cooked through. This step seals in the juices. Set the chicken aside while you handle the veggies.

Step 4: Sauté the Vegetables

Pour a little more oil into the pan and sauté the sliced onions and garlic for about a minute until they’re fragrant and translucent. Then add the carrots and chopped cabbage leaves, stirring for just another minute. You want those veggies to stay vibrant and crisp—not soggy, so don’t overcook here.

Step 5: Combine and Finish

Return the chicken to the pan along with the bean sprouts. Give it a quick toss, then pour in the sauce. Stir everything continuously until the sauce thickens and glazes the chicken and veggies—this happens pretty fast, usually within a minute. Remove from heat, then sprinkle with sliced green onions for that fresh, zesty finish.

How to Serve Quick Chicken Chop Suey Recipe

Garnishes

I always sprinkle some green onions on top because it adds that fresh bite and pretty color. Sometimes I’ll toss on a few toasted sesame seeds for extra nuttiness and crunch—it’s a subtle touch that really takes it up a notch.

Side Dishes

Serve this over steamed jasmine rice or even fried rice if you’re feeling indulgent. For something lighter, cauliflower rice works surprisingly well, soaking up the sauce without overpowering the dish.

Creative Ways to Present

For a fun twist on presentation, I’ve served this Quick Chicken Chop Suey Recipe in crispy wonton cups for a party appetizer. Another time, I rolled it up in lettuce leaves for a low-carb handheld option that was a hit at summer get-togethers.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 3 days. Just be sure to let the dish cool down before sealing the container to keep everything fresh and flavorful.

Freezing

This recipe freezes surprisingly well! I portioned out the leftovers into freezer-safe containers, and when reheated, the veggies kept a nice texture and chicken didn’t dry out too much—a great meal prep option.

Reheating

I find reheating in a skillet over medium heat works best to revive the flavors and textures—just add a splash of water if the sauce gets too thick. Microwave works in a pinch, but I prefer the stove for better results.

FAQs

Final Thoughts

This Quick Chicken Chop Suey Recipe holds a special place in my heart because it’s one of those dishes that feels like a warm hug on a busy day but doesn’t demand tons of time or effort. I love how the fresh veggies balance the savory chicken, and how the sauce brings everything together perfectly. I really hope you give this a try soon—it’s such a simple way to brighten up dinnertime, and I bet it’ll become a favorite in your home too!

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