Chop Suey Retro 60's Style

Transport your taste buds back to the groovy 1960s with this delightful "Chop Suey Retro 60's Style" recipe—a nostalgic stir-fry bursting with vibrant flavors and textures. Featuring tender marinated chicken, crisp celery, sweet bell peppers, and a medley of bamboo shoots, bean sprouts, and water chestnuts, all enveloped in a savory sauce made with soy and oyster sauce, this dish is a timeless crowd-pleaser. Quick and easy to prepare in under 40 minutes, this one-pan wonder is perfect for busy weeknights or casual family dinners. Serve it hot over fluffy white rice for a comforting, retro-inspired meal that’s both satisfying and packed with old-school charm. Keywords: chop suey recipe, retro 60s dish, classic stir-fry, chicken chop suey, quick family dinner.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Boneless chicken breast
• 3 tbsp Soy sauce
• 1 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 2 Celery stalks
• 1 medium Green bell pepper
• 2 cups Bean sprouts
• 1 cup Canned bamboo shoots
• 1 cup Water chestnuts
• 2 cloves Garlic
• 1 cup Chicken broth
• 1 tsp Sugar
• 2 tbsp Oyster sauce
• 4 cups Cooked white rice

Directions

Step 1

Slice the chicken breast into thin strips. In a bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and the chicken strips. Let the chicken marinate for 10–15 minutes while you prepare the vegetables.

Step 2

Slice the onion lengthwise into thin wedges. Diagonally slice the celery and green bell pepper into thin strips. Mince the garlic cloves. Drain and rinse the bamboo shoots and water chestnuts.

Step 3

In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken and stir-fry until fully cooked, about 4–5 minutes. Remove the chicken from the pan and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the wok. Stir-fry the onion, celery, and green bell pepper for 3–4 minutes, until slightly softened but still crisp.

Step 5

Add the garlic, bean sprouts, bamboo shoots, and water chestnuts to the pan. Stir-fry for another 2 minutes.

Step 6

Return the cooked chicken to the wok. Pour in 1 cup of chicken broth, the remaining 1 tablespoon of soy sauce, 1 teaspoon of sugar, and 2 tablespoons of oyster sauce. Stir to combine.

Step 7

Bring the mixture to a gentle simmer and cook for 2–3 minutes, allowing the flavors to meld and the sauce to thicken slightly. Adjust seasoning to taste.

Step 8

Serve the Chop Suey hot over steamed white rice. Enjoy this retro 60s classic with your family or friends!

Nutrition Facts

Serving size	(2403.7g)

Amount per serving	% Daily Value*
Calories	2146.2

Total Fat 45.9g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 19.8g
Cholesterol 390.1mg	0%
Sodium 6350.8mg	0%
Total Carbohydrate 273.1g	0%
Dietary Fiber 19.4g	0%
Total Sugars 29.0g
Protein 167.4g	0%

Vitamin D 0IU	0%
Calcium 326.0mg	0%
Iron 15.3mg	0%
Potassium 4928.2mg	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: 19.0%

Protein: 30.8%

Carbs: 50.2%