Chicken Chop Suey Recipe

Chicken Chop Suey/Rattan Direct

Chicken Chop Suey Recipe

Prep Time

10 minutes

Cook Time

15 minutes


3 people

Chop suey, the king of the Chinese takeout, is not something you’ll find in the domestic kitchens of China. It’s an American-Chinese dish of unknown origin. Not to be confused with chow mein, a noodle dish, or American chop suey, a pasta dish, chicken chop suey is served with rice.

A stir-fry dish, with lots of liquid that is thickened into a glutinous sauce with cornflour, chop suey has a greater proportion of vegetables than chicken. The defining factor of chop suey is the savory, thickened sauce!

Want to see how it’s done? We have the how-to video right here!

This recipe is courtesy of the chefs at Rattan Direct.


  • 2 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 red pepper, sliced
  • 1 stick celery, chopped
  • 1-inch ginger, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 1/2 lb. chicken breast, chopped
  • 3/4 cup chicken stock
  • 1 teaspoon ground white pepper
  • 1 carrot, julienned
  • 1/2 cabbage, shredded
  • 1 3/4 oz beansprouts
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoon cornflour, in a little water


  • 1 Heat a wok over a high heat
  • 2 Add the oil
  • 3 Add half of the onions, half of the red peppers, and all the celery
  • 4 Fry to soften
  • 5 Add the chicken, then the ginger and garlic
  • 6 Fry for a minute then add 100ml of the chicken stock
  • 7 Keep the heat high, but let the wok simmer until the stock has all but disappeared
  • 8 Add the white pepper, then the carrots. Stir fry for a few minutes
  • 9 Add the cabbage and the beansprouts, with the rest of the red peppers and onions. Stir fry for another minute or so. You want bite, yet also softness. The final dish should be unctuous not virtuous
  • 10 Add the rest of the chicken stock, the soy sauce, and the oyster sauce
  • 11 Add the cornflour liquid and stir to boiling. The sauce will not thicken until it boils
  • 12 Tip out onto plates/bowls and serve with plain boiled rice


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