Chinatown Chop Suey

Experience the vibrant flavors of Chinatown with this classic Chop Suey recipe—a quick, healthy, and versatile stir-fry that’s perfect for busy weeknights. Tender slices of marinated chicken (or your choice of pork or shrimp) are paired with crisp vegetables like Napa cabbage, carrots, celery, and bean sprouts, all brought together with a savory sauce infused with soy, oyster sauce, and a touch of sesame oil. Ready in just 35 minutes, this one-pan dish is a delicious fusion of texture and flavor, served best over steamed rice or noodles for a satisfying meal. Whether you’re craving an easy takeout-inspired dinner or want to impress guests with a homemade Chinese-American classic, this Chop Suey has you covered!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 450 grams Boneless chicken thighs (or pork or shrimp)
• 3 tablespoons Soy sauce
• 2 teaspoons Cornstarch
• 2 tablespoons Vegetable oil
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 Carrot, julienned
• 2 Celery stalks, thinly sliced
• 300 grams Napa cabbage, chopped
• 200 grams Bean sprouts
• 1 cup Chicken broth
• 2 tablespoons Oyster sauce
• 1 teaspoon Sesame oil
• 2 Green onions, sliced
• 0 to taste Salt and pepper
• 0 Cooked rice or noodles (optional for serving)

Directions

Step 1

Thinly slice the chicken thighs (or your chosen protein) into bite-sized pieces.

Step 2

In a small bowl, combine 2 tablespoons of soy sauce and 2 teaspoons of cornstarch. Add the sliced chicken to the marinade, mix well, and let sit for 15 minutes.

Step 3

Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil.

Step 4

Once the oil is hot, add the marinated chicken and stir-fry until just cooked through, about 4-5 minutes. Remove the chicken from the wok and set aside.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and ginger, stirring until fragrant, about 30 seconds.

Step 6

Add the carrots and celery, stir-frying for 2 minutes until slightly softened.

Step 7

Add the Napa cabbage and bean sprouts to the wok. Stir-fry for an additional 2 minutes until the vegetables are tender-crisp.

Step 8

In a small bowl, whisk together the chicken broth, remaining 1 tablespoon of soy sauce, oyster sauce, and sesame oil.

Step 9

Return the cooked chicken to the wok and pour the sauce mixture over the stir-fry. Toss everything together until evenly coated and heated through, about 2-3 minutes.

Step 10

Taste and adjust with salt and pepper, if needed.

Step 11

Garnish with sliced green onions and serve hot over cooked rice or noodles, if desired.

Nutrition Facts

Serving size	(1759.3g)

Amount per serving	% Daily Value*
Calories	1702.5

Total Fat 91.6g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 22.8g
Cholesterol 472.5mg	0%
Sodium 3926.6mg	0%
Total Carbohydrate 81.5g	0%
Dietary Fiber 15.0g	0%
Total Sugars 23.2g
Protein 141.6g	0%

Vitamin D 31.5IU	0%
Calcium 426.2mg	0%
Iron 10.2mg	0%
Potassium 3291.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 33.0%

Carbs: 19.0%