A good Chop Suey recipe captures the essence of takeout comfort with fresher ingredients and a more flavorful homemade sauce. The balance of savory, umami-rich sauce and crisp-tender vegetables is irresistible.

Quick to make and endlessly customizable, this Chop Suey recipe delivers restaurant-style flavor in under 20 minutes. The secret? A silky sauce built on oyster sauce and shaoxing wine.

What’s Inside: Star Ingredients in This Chop Suey Recipe

Chicken breasts (boneless, skinless) – Tender and lean, chicken soaks up the sauce beautifully and cooks quickly when thinly sliced.
Baking soda – A small but mighty ingredient that helps tenderize the chicken in minutes, mimicking the velvet texture of takeout.
Garlic – Fragrant and punchy, garlic adds depth and savoriness to the stir-fry base.
White onion – Mild yet slightly sweet, it brings aromatic lift and texture to the dish.
Carrots – Their natural sweetness and bright color make them essential for balance and crunch.
Bok choy – A leafy green with a refreshing bite that pairs perfectly with the savory sauce.
Mushrooms – Earthy and juicy, mushrooms soak up flavor while adding an umami edge.
Bean sprouts – The final stir-in that delivers a fresh, crisp finish and delicate texture.
Oyster sauce & shaoxing wine – These two build the rich, complex backbone of the Chop Suey sauce, adding depth and a touch of sweetness.

Let’s Get Cooking: How to Make Chop Suey

Start by tenderizing the chicken with baking soda for ultra-juicy bites that rival any takeout joint. While it rests, whisk together your sauce—soy sauce, oyster sauce, shaoxing wine, sesame oil, cornstarch, and white pepper blended with water for a silky, glossy finish.

Fire up your wok and bring the heat. Sauté garlic and onions until just aromatic, then toss in the chicken. Cook quickly until just opaque, then layer in the carrots, mushrooms, and bok choy for a minute of high-heat stir-frying.

Finally, toss in bean sprouts and pour in the sauce. Let everything bubble and thicken, coating each piece in that glossy, savory glaze. Serve hot over rice, and dig in.

Tips and Tricks for a Better-than-Takeout Chop Suey

For velvety, tender chicken, don’t skip the baking soda step—it’s the Chinese restaurant secret to unbelievably soft meat. Slice your vegetables uniformly to ensure quick, even cooking, and don’t overcrowd the wok to keep everything crisp, not soggy.

The shaoxing wine adds a restaurant-level flavor boost; if unavailable, dry sherry can be a decent substitute. Feel free to mix in your favorite vegetables—snow peas, bell peppers, or even baby corn work beautifully.

Don’t be afraid to double the sauce if you prefer your Chop Suey extra saucy, especially if serving over noodles instead of rice.

Keeping It Fresh: How to Store and Reheat Chop Suey

Leftover Chop Suey holds up well in the fridge for up to 3 days. Allow it to cool fully before transferring to an airtight container. Reheat gently in a skillet or microwave with a splash of water to revive the sauce without drying out the chicken or vegetables.

If you plan to freeze it, keep in mind that the texture of some veggies, especially bean sprouts, may soften. For best results, freeze the sauce and chicken separately and stir-fry fresh vegetables when ready to enjoy.

Chop Suey Recipe

This savory homemade Chop Suey surpasses takeout with its rich, velvety sauce that ties together tender chicken and crisp vegetables. The secret lies in a well-balanced blend of oyster sauce and Shaoxing wine, lending an authentic depth that defines this classic dish.

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Prep Time: 7

Cook Time: 10

Total Time: 17

Ingredients

3 medium carrots thinly sliced
1 tsp sesame oil
1/2 tsp baking soda
2 tbsp garlic minced
1 cup bean sprouts
1 tbsp shaoxing wine
2 tbsp soy sauce
2 1/2 tbsp oyster sauce
3-4 boneless skinless chicken breasts, thinly sliced
1 small white onion sliced
1 tbsp cornstarch
2 tbsp vegetable oil
1 tsp white pepper
1 cup water
3 stems bok choy
1 cup mushrooms sliced

Instructions

Begin by tenderizing the chicken: coat the sliced pieces in baking soda and allow them to rest for 20 to 30 minutes. Meanwhile, prepare the sauce by combining cornstarch and soy sauce in a bowl, whisking thoroughly. Stir in the oyster sauce, Shaoxing wine, sesame oil, white pepper, and water until the mixture is smooth. Heat vegetable oil over high heat in a wok, then add minced garlic and sliced onion, sautéing briefly for one minute. Introduce the chicken to the wok and cook until the exterior turns white. Mix in the bok choy, carrots, and mushrooms, stir-frying for an additional minute. Incorporate the bean sprouts and pour in the prepared sauce. Continue stir-frying until the sauce thickens and the vegetables remain crisp yet tender. Serve hot over rice.

Notes

The velveting technique with baking soda ensures a remarkably tender chicken texture. For best results, avoid overcooking the vegetables to preserve their crunch.