Recipe

Classic Chinese-American Chop Suey

Tender chicken, crisp vegetables, and a glossy sauce that hits sweet, tangy, and savory all at once. Fast, flexible, and weeknight-friendly.

By Matt Campbell

•

4.8

A steaming bowl of chicken chop suey with crisp vegetables in a glossy tangy-sweet sauce, served over white rice on a wooden table

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Chop suey is one of those dishes that feels like it has always been around, like the dependable friend who shows up with snacks and a plan. It is quick, forgiving, and all about contrast: juicy bites of chicken, vegetables that stay crisp at the edges, and a sauce that clings like it means it.

This version leans into the classic Chinese American takeout style, with a glossy brown sauce that is sweet, tangy, and savory all at once. (Not every chop suey sauce is sweet-tangy, but this is the familiar restaurant profile.) The trick is simple: build flavor fast with aromatics, keep your vegetables moving so they stay bright, and thicken at the very end so everything stays snappy instead of soggy.

A wok on a stovetop with chicken and mixed vegetables being stir-fried with steam rising

Why It Works

Tangy and sweet sauce, not cloying: Rice vinegar adds zip, ketchup and a touch of sugar bring that familiar takeout-style sweetness, and soy sauce keeps it grounded.
Crisp-tender vegetables: We add the quicker-cooking veggies later and stir-fry hot and fast so you get crunch, color, and clean flavor.
Glossy texture without heaviness: A cornstarch slurry thickens the sauce in about 30 seconds, so it coats everything instead of turning watery.
Flexible and pantry-friendly: Use whatever you have in the crisper drawer. This recipe is more technique than strict rules.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers quickly, then store in an airtight container for up to 4 days when stored properly.

Reheat: Best on the stovetop over medium heat with a splash of water or chicken broth to loosen the sauce. Microwave works too, but use short bursts and stir so the veggies do not go limp.

Freeze: You can freeze chop suey for up to 2 months when stored properly, but expect softer vegetables after thawing. If you are meal prepping for the freezer, slightly undercook the veggies.

Pro tip: Store rice separately so it does not soak up all that glossy sauce overnight.

Common Questions

What is chop suey, exactly?

Chop suey is a stir-fry style dish popular in Chinese American cooking, typically made with meat, mixed vegetables, and a thickened savory sauce. It is fast, adaptable, and great over rice or noodles.

Is this “authentic”?

This recipe is authentic to the classic Chinese American restaurant version many of us grew up with. It is takeout-style: a glossy brown sauce, crisp vegetables, and a sweet-tangy balance. If you are looking for a more Cantonese-style home dish, the sauce profile and vegetable choices can be different.

Does chop suey always have a sweet-tangy sauce?

Not always. Some versions lean more purely savory. This one is my take on the familiar takeout-style profile, where a little vinegar plus a touch of ketchup and sugar gives the sauce that “classic menu” vibe.

Can I make it without ketchup?

Yes. Ketchup adds sweetness, color, and that familiar tang. Swap it for 1 tablespoon tomato paste plus 1 extra teaspoon sugar. Add a tiny splash more vinegar if you miss the tang.

Why did my sauce turn gummy?

Usually too much cornstarch or cooking the slurry too long. Use the amounts listed, add slurry while stirring, and stop once the sauce turns glossy and coats a spoon.

Can I use pork, beef, shrimp, or tofu?

Absolutely. Keep pieces bite-sized and cook in batches so the pan stays hot. For tofu, press it well and sear until golden before adding it back with the sauce.

What vegetables work best?

Bean sprouts, celery, onion, mushrooms, bell pepper, carrots, baby corn, bamboo shoots, snow peas, and napa cabbage all play nicely. Aim for a mix of crunchy and tender.

Any allergy or gluten-free notes?

Soy sauce can contain wheat, and oyster sauce usually contains shellfish. For gluten-free, use tamari (or certified gluten-free soy sauce) and a gluten-free oyster sauce, or swap in a mushroom stir-fry sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wok or large skillet (12-inch is ideal)
Cutting board and sharp knife
Small bowl for cornstarch slurry
Measuring spoons and cups
Wooden spoon or spatula

Chop suey is one of my favorite “refrigerator clean-out” meals that still tastes like you planned it. I started making it when I wanted takeout vibes without takeout prices, and I realized the real magic is the sauce. Once you nail that sweet-tangy balance, you can toss in whatever you have, keep the vegetables crisp, and suddenly Tuesday night feels like a win.

Classic Chinese-American Chop Suey

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 12 minutes

Total Time 37 minutes

Servings 4

Ingredients

Chicken and Vegetables

1 lb boneless skinless chicken breast or thighs, thinly sliced
2 tsp cornstarch (for chicken)
1 1/2 tbsp low-sodium soy sauce (for chicken)
1 tbsp water or Shaoxing wine (for chicken)
2 tbsp neutral oil (canola, avocado, grapeseed), divided
1 small onion, sliced
2 celery ribs, thinly sliced
1 medium carrot, julienned or thinly sliced on a bias
8 oz mushrooms, sliced
1 bell pepper (any color), sliced
2 cups bean sprouts (optional but classic)
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional but recommended)

Tangy and Sweet Sauce

3/4 cup chicken broth
3 tbsp low-sodium soy sauce
1 1/2 tbsp oyster sauce (optional but adds restaurant-style depth)
1 1/2 tbsp rice vinegar
1 1/2 tbsp ketchup
2 tsp sugar (brown or white)
1 tsp toasted sesame oil
1/4 tsp white pepper or black pepper

To Thicken

1 tbsp cornstarch
2 tbsp cold water

Optional garnish: sliced scallions and toasted sesame seeds.

Optional heat: 1 to 2 teaspoons chili garlic sauce or a pinch of crushed red pepper, added to the sauce.

Instructions

Marinate the chicken (quick velvet-style). In a bowl, toss chicken with 2 tsp cornstarch, 1 1/2 tbsp soy sauce, and 1 tbsp water or Shaoxing wine. Let it sit while you prep vegetables, about 10 minutes. This is a weeknight shortcut that keeps the chicken tender and helps the sauce cling.
Mix the sauce. In a small bowl, whisk together broth, soy sauce, oyster sauce (if using), rice vinegar, ketchup, sugar, sesame oil, and pepper. (If you are sensitive to salt, start with a slightly lighter hand on soy and adjust at the end.) Set aside.
Make the slurry. In another small bowl, stir 1 tbsp cornstarch with 2 tbsp cold water until smooth. Set aside.
Stir-fry the chicken. Heat a wok or large skillet over medium-high heat. Add 1 tbsp oil. When it shimmers, add chicken in a single layer. Cook 2 to 3 minutes until mostly cooked through, then remove to a plate. (If your pan is crowded, do this in two batches. Crowding = steaming, and we want edges.)
Cook the aromatics and sturdy vegetables. Add remaining 1 tbsp oil. Add onion, celery, carrot, and mushrooms. Stir-fry 3 to 4 minutes until the mushrooms soften and the vegetables brighten. Add garlic and ginger and cook 30 seconds, just until fragrant.
Add quicker vegetables. Add bell pepper and stir-fry 1 to 2 minutes. If using bean sprouts, add them now and toss for 30 to 60 seconds. Keep it moving so the sprouts stay crisp.
Sauce it. Pour in the sauce mixture and bring it to a simmer. Add the chicken (and any juices on the plate) back into the pan.
Thicken to glossy. Stir the slurry again (it settles fast), then drizzle it in while stirring constantly. In 20 to 60 seconds, the sauce should turn glossy and lightly coat everything.
Want it thicker? Mix an additional slurry with 1 tsp cornstarch and 1 tsp cold water, then add a little at a time while stirring until it looks right.
Taste and adjust. Want it tangier? Add a small splash of vinegar. Sweeter? A pinch more sugar. Saltier? Add soy sauce carefully, especially if you used oyster sauce. Serve hot over rice or noodles.

Nutrition information is estimated.

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