Easy Chicken Chop Suey is a budget-friendly, one-pan recipe for a pork-free and dairy-free version of the classic with strips of chicken breast and bean sprouts in a delicious, savory sauce.
Chop suey is a delicious and savory Chinese American chicken dish, and this recipe is a simple, budget-friendly “takeout fakeout” that’s completely customizable. Just add any of your favorite stir-fry vegetables and make it your own!
And, since it’s made without dairy or pork and contains no shellfish ingredients, this recipe is kosher.
Chinese food is an American favorite
Everyone knows that Chinese food is an American favorite, whether one sits down in a restaurant, calls for takeout, or has it delivered.
And it’s always delicious, whether one eats with chopsticks or a fork and a knife.
Most of what you order is not authentic Chinese but rather Chinese-American that was developed by Chinese immigrants.
Making Chinese at home takes longer than placing a call for takeout, but it’s quicker than waiting in line or waiting for delivery!
And, if you keep kosher, making it at home is A LOT less expensive than eating out at a kosher restaurant!
Still, authentic or Americanized, many recipes for homemade Chinese include a lot of ingredients.
Me? I like to keep it simple and budget-friendly.
And this recipe is adaptable, so if you want to add your own stir-fry…just do it!
And what’s really great is that you can even use veggies that have started to wilt for your stir-fry and save them!
Also, chicken has health benefits!
So, give it a go, because making this dish is SO EASY!
First, fry the onions and celery in a little bit of cooking oil.
Then add the chicken pieces.
And cook them with the celery and onion.
Then add the soy sauce and water and cook all together.
Then add the bean sprouts and cook them in the sauce for a little while as well. If you want your bean sprouts to be a little crunchy, then make sure not to overcook. We don’t like crunchy, so we cook thoroughly.
Tip: if you find that the sauce is too watery, make a slurry by mixing a little of the liquid with a tablespoon or two of corn (or potato) starch and mixing it back into the hot liquid in the pan.
This chicken chop suey recipe is basic, so you can add any kind of stir fry you like!
Frequently Asked Questions (FAQs): Easy Chicken Chop Suey
1. What is the secret to tender chicken in this stir-fry?
To keep the chicken tender, slice it into bite-sized pieces and do not overcook it.
2. How do I prevent the vegetables from becoming soggy?
Since this recipe calls for pre-cooked or par-boiled veggies, combine them in the pan as the last step.
If you prefer a glossy, restaurant-style coating, whisk 1 teaspoon of cornstarch into your soy sauce and water mixture before adding it to the pan. As the liquid heats up, it will thicken into a rich, savory glaze that clings to the beef and vegetables.
3. Why are bean sprouts recommended for this recipe?
Bean sprouts are the essential ingredient for chop suey texture. They add a fresh, signature crunch that pairs perfectly with the savory sauce and tender chicken. They are mild in flavor, allowing them to absorb the soy-based sauce beautifully.
4. How do I get a thicker sauce?
To achieve a glossy, coating sauce, whisk 1 teaspoon of cornstarch into your soy sauce and water mixture. As this liquid hits the hot pan, the cornstarch will activate and thicken the sauce, creating a rich glaze that clings to the chicken and vegetables.
6. What are the best sides for serving?
This dish is best served over a bed of white rice to soak up the savory sauce. If you prefer a different texture, serving it over crispy chow mein noodles is another classic way to enjoy this meal.
7. Can I freeze leftovers of this dish?
Yes, you can freeze chicken chop suey in an airtight, freezer-safe container for up to 2 months. Note that the vegetables may soften during the freezing and reheating process.
So, for the best results, reheat the dish in a wok or frying pan over medium heat to help evaporate excess moisture and preserve the texture of the vegetables, though it can also be warmed in an oven covered with foil at 350°F (175°C) until heated through.
What is needed to make this chicken chop suey recipe?
In order to be able to make Chinese-American dishes whenever I want to, I always keep related staples in my kitchen.
These include duck sauce, soy sauce, brown sugar, and corn starch.
But for this recipe, all you need are the following:
chicken breast
bean sprouts
celery
medium onion
soy sauce
Veggie for stir-fry, optional
A little about Chinese-American Food
Chinese-American cuisine is a style of Chinese cuisine that was developed by Chinese immigrants. These dishes significantly differ from traditional Chinese dishes because Chinese-American dishes were adapted to suit American tastes.
Chinese immigrants arrived in the United States in large numbers in the mid-19th century in order to escape the economic difficulties in China, hoping to find work during the California Gold Rush and on the Central Pacific Railroad.
They mostly settled together in ghettos, individually known as Chinatowns, and—since there were laws preventing them from owning their own land—they opened their own businesses, such as laundry services and restaurants.
Initially, the family-owned businesses catered to miners and railroad workers, and restaurants were set up in places where Chinese food was unknown. Food was based on the requests of the customers, and recipes were created to suit American tastes using whatever ingredients were available.
One major difference between traditional Chinese cuisine and Chinese-American cuisine is in the use of vegetables. Chinese-American recipes will use raw or uncooked ingredients and those not native to China. Traditional Chinese cuisine, on the other hand, rarely contains raw or uncooked ingredients and often uses Asian leaf vegetables.
While the new dishes were not traditional Chinese, these restaurants were responsible for the development of the ever-popular Chinese-American cuisine.
The little history of kosher Chinese-American Food
It is well known that Jews (especially those with ties to New York) love Chinese food. You can find at least one and, more often than not, several kosher Chinese restaurants in predominantly Jewish neighborhoods. In the town of Cedarhurst, New York, for example, there are two within a couple of blocks—both excellent…and don’t even get me started on Brooklyn.
There is a popular joke, which has been passed around for many years, that describes the Jewish dependency on Chinese food: “According to the Jewish calendar, the year is 5749. According to the Chinese calendar, the year is 4687. That means for 1,062 years, the Jews went without Chinese food.” That was back in 1989, and who knows when the joke even started?
Jews as a group were probably first introduced to Chinese food in the Lower East Side of Manhattan, where immigrants of various cultures settled in their own neighborhoods in the late 1800s and early 1900s.
By the early 1900s, approximately one million Jews from Eastern Europe and half a million Italians from Southern Italy shared the Lower East Side of Manhattan with only approximately 7,000 Cantonese Chinese, most of whom had moved from California.
Due to anti-Chinese laws and acts, which prevented them from competing with whites, many Chinese opened restaurants.
Jews who didn’t keep kosher (at least out of the house) gravitated toward Chinese restaurants because they were open on Sundays. But what about Jews who did keep kosher?
It took decades, but finally Sol Bernstein, a Jewish, kosher deli owner, found a solution and was the originator of kosher Chinese food.
Using Cantonese Chinese recipes and substituting kosher veal, beef, and chicken livers for pork, he began selling the first kosher Chinese food (or kosher deli-Chinese).
Some cooking terms
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
What does it mean to sauté?
To sauté means to cook quickly in a small amount of oil or fat in a frying pan on a relatively high heat that causes a slight browning of the food on the outside.
What is a “slurry”?
A slurry is a mixture of liquid and dry starch, such as cornstarch or potato starch, into a paste that is used to thicken sauces and soups. One can use flour to make a slurry as well.
Easy Chinese-American style homemade takeout!
If you love Chinese-American dishes and want them pork-free (or kosher), you definitely should try these too!
- Mongolian Chicken
- Corned Beef & Cabbage Egg Rolls
- Chicken Lo Mein
- General Tso’s Chicken
- Chicken Fried Rice
- Chicken Chow Mein
- Vegetarian Egg Drop Soup
- Chicken and Broccoli
- Honey Garlic Chicken and Broccoli
Easy Chicken Chop Suey Recipe
Easy, savory, and delicious chicken chop suey, made without pork or dairy.
Ingredients
- 1 1/2 pounds chicken breast, cut into bite-size pieces (approximately 1"x1")
- 1 pound bean sprouts (or more, if desired)
- 1/2 cup celery, sliced thin horizontally (approximately 1 medium stalk or use more if desired)
- 1 medium onion diced small
- 1/2 cup water
- 1/4 cup soy sauce
Optional stir-fry suggestions:
- cooked carrot sliced into small strips
- baby corn cut into pieces
- mushroom slices or pieces
- cooked (or par-cooked) green beans
- chopped broccoli
Instructions
- Sauté the onions and celery in a large frying pan on medium heat, mixing occasionally.
- Add the pieces of chicken and sauté them as well until cooked.
- Add the water and soy sauce.
- Add the bean sprout and cook the entire things until the bean spouts are just soft (if you are adding any of the other vegetables add them at the same time as the bean sprouts).
- Serve over rice.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 330Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 5gCholesterol: 146mgSodium: 1011mgCarbohydrates: 9gFiber: 2gSugar: 5gProtein: 57g