chop suey recipe
The Best chop suey recipe
This recipe is also surprisingly versatile. It’s great for meal prep—you can make a big batch ahead and reheat it easily, and leftovers often taste even better the next day. Plus, chop suey is a great way to use up whatever veggies and proteins you have on hand, so it’s a budget-friendly option too. And honestly, the health benefits make it a smart choice: it’s packed with veggies, lean proteins, and whole grains, so it’s not just delicious, it’s also something I can feel good about feeding my family. It’s the kind of dish that’s easy to customize—swap in whatever veggies you like, add a little extra sauce if you want, or even make it spicier if you prefer. It’s simple, it’s satisfying, and it’s always a hit.
Classic Chop Suey with Stir-Fried Vegetables
A comforting one-pan dish featuring tender noodles, stir-fried vegetables, and savory sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 8 oz (225g) dried egg noodles
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 2 bell peppers, sliced
- 2 cups broccoli florets
- 1 lb (450g) chicken breast, sliced
- 2 cloves garlic, minced
- 1 cup soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tsp ginger, grated
👨🍳Directions
-
1
Cook noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside. -
2
Heat oil in the stir-fry pan over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside. -
3
In the same pan, sauté onion, bell peppers, and broccoli until tender-crisp, about 5 minutes. Add garlic and ginger, stir for 30 seconds. -
4
Return chicken to the pan. Stir in soy sauce, oyster sauce, sesame oil, and honey. Toss everything together until well coated. -
5
Add cooked noodles to the pan and toss gently to combine. Cook for an additional 2 minutes until everything is heated through.
🔧Equipment
- Stir-fry pan
- Cutting board
- Knife
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of water or broth if the sauce gets too thick.
- You can swap chicken for tofu or shrimp if you prefer a vegetarian option.
Watch Video Of How Classic Chop Suey with Stir-Fried Vegetables Works
❓ Frequently Asked Questions About Chop Suey with Stir-Fried Vegetables
What is the best way to prepare the meat for chop suey?
The meat is best marinated for at least 30 minutes before cooking to tenderize it. Pat the chicken thighs dry, then combine them with soy sauce, a splash of rice vinegar, and a pinch of garlic powder. Let it sit in the fridge while you prep the vegetables.
Can I substitute any of the vegetables in this recipe?
Yes, you can adapt the veggie mix to your preference. Bell peppers, snap peas, or even zucchini work well. Just adjust the cooking times slightly—thinner veggies like snap peas may soften faster, while denser cuts like bell peppers need a bit more time.
How do I know when the stir-fry is done?
The stir-fry is ready when the meat reaches an internal temperature of 165°F (74°C) and the vegetables are tender but still slightly crisp. Stir-fry in batches if needed to avoid overcrowding the pan, which can steam the food instead of searing it.
Why does my chop suey turn out mushy?
Mushy chop suey often happens from overcooking the vegetables or stirring too much. To avoid this, cook the veggies in batches and stir just enough to keep them from sticking. Use a high-heat pan and remove them from the pan as soon as they’re tender-crisp.
Can I make chop suey ahead of time and reheat it?
Chop suey tastes best fresh, but you can prep the ingredients in advance. Assemble the stir-fry, cover loosely, and refrigerate for up to 24 hours. Reheat gently in a skillet over medium heat, adding a splash of water or broth to restore moisture if needed.
