Chicken Chop Suey

How to Make Chicken Chop Suey

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Toss the chicken with the first tablespoon of soy sauce and the first tablespoon of cornflour, and set it aside for 10 minutes.

   Mark done Start 10 min timer

2. Cook the rice according to the packet and keep it warm.

   Mark done

3. Stir the stock, oyster sauce, second tablespoon of soy sauce and sugar together in a jug.

   Mark done

4. Heat 1 tbsp of the oil in a wok over high heat until smoking and stir-fry the chicken for 3 minutes, until cooked through. Lift it out.

   Mark done Start 3 min timer

5. Add the remaining oil, then the onion, celery and carrot, and stir-fry for 3 minutes. Add the mushrooms and mangetout and stir-fry for 2 minutes, then add the garlic and ginger for 30 seconds.

   Mark done Start 3 min timer

6. Return the chicken to the wok, pour in the sauce, and bring to the boil. Stir in the cornflour mixture and cook for 1 minute, until the sauce is glossy and lightly thickened.

   Mark done Start 1 min timer

7. Stir in the bean sprouts and sesame oil, toss for 30 seconds, and serve at once over the rice.

   Mark done Start 30 sec timer

Tips for Making Chicken Chop Suey

• Add the vegetables in order of how long they take. Carrot and celery need the longest, and bean sprouts only a moment, so they stay crisp.
• Thicken the sauce lightly. It should coat the vegetables in a thin glaze and not cover them in a gluey coat.
• Keep the heat high and the pan moving. Stir-frying is quick, and a hot wok keeps the vegetables crunchy instead of stewed.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Chicken Chop Suey

• Steamed rice
• Prawn crackers
• Egg fried rice

Storing & Reheating Chicken Chop Suey

Best eaten at once. Leftovers keep in the fridge for up to 2 days and reheat in a hot pan, though the vegetables lose their crunch. Not suitable for freezing.

Chicken Chop Suey FAQ: Common Questions

Chicken Chop Suey Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.