Easy Chop Suey

Chop suey is that gloriously adaptable stir-fry your fridge was born to star in: silky sauce, crunchy veggies, a sensible protein, and just enough pineapple to convince the kids it’s “fancy.” Think takeout vibes without the delivery tax, the extra sodium, or the awkward moment when you spill rice all over your lap. It’s special because it forgives absolutely everything—overzealous carrot slicing, mystery mushrooms, three random stalks of celery that have seen things—and still tastes like you tried. Spoiler: I did try. I also used the smallest pan I own. Yes, this pan is too small. No, I won’t wash fewer dishes.

The first time I served this, my husband asked which restaurant it came from, which is either the highest compliment or a subtle cry for help. The kids ate every ring of pineapple and left a perfectly curated pile of bell peppers like tiny art critics. I pretended that was the plan, smiled, and ate their peppers directly from their plates because I am both resourceful and tired. Everyone won. Especially me.

Time-Saving Hacks

– Use a frozen stir-fry veggie mix. Yes, the corn is weird. No, you won’t care.
– Rotisserie chicken = pre-cooked protein. Shred, toss, bask in your efficiency.
– Microwave rice packets. I love a 90-second miracle.
– Mix cornstarch slurry right in your measuring cup. Measurements are a suggestion anyway.
– Garlic and ginger paste from a tube. I will not be mincing tonight, thanks.
– Cook in batches to avoid steaming. Or don’t, and call it “gentle sauté” with a straight face.

Serving Ideas

– Jasmine rice, because it makes the house smell like you tried hard.
– Over noodles if you’re feeling chaotic and want twirlable gravy.
– With a side of cucumber salad so you can claim “balance” while absolutely housing seconds.
– Serve with wine if the kids drove you nuts. Or sparkling water if you like pretending you’re hydrated.
– Top with crunchy chow mein noodles and scallions so it looks like you read a cookbook.

What to Serve It With

– Steamed broccoli with a drizzle of sesame oil.
– Egg rolls from the freezer aisle (your secret’s safe with me).
– A quick smashed cucumber salad with rice vinegar and chili flakes.
– Miso soup if you’re in your cozy era; chili crisp if you’re in your spicy era.
– A fried egg on top for breakfast-for-dinner energy.

✔Tips & Mistakes

– High heat, quick hands. Stir-fry is basically speed dating for vegetables.
– Pat your protein dry so it sears instead of sulking in a puddle.
– Don’t crowd the pan unless you enjoy steamed sadness.
– Sauce too thin? Add a splash more slurry. Too thick? Loosen with water or broth.
– Toss pineapple in at the end so it warms and gets glossy, not mushy.
– Season at the end—soy and broth are salty little overachievers.
– Taste as you go. If it needs zing, add rice vinegar; if it needs oomph, add soy; if it needs drama, add chili oil.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keeps 3–4 days in an airtight container.
– Reheat in a hot skillet with a splash of water to wake the sauce back up.
– Rice dries out—cover and microwave with a damp paper towel like a civilized gremlin.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Protein swap: firm tofu (press it), shrimp (last 2–3 minutes), ground turkey (brown first).
– Veg swap: snap peas, mushrooms, cabbage, baby corn, water chestnuts—if it crunches, it’s invited.
– Gluten-free: tamari or coconut aminos; cornstarch is already your friend.
– Lower sugar: skip the sweet stuff and lean into pineapple for brightness.
– No sesame oil? Add a tiny splash of neutral oil and a few toasted sesame seeds for the vibe.
– Spice it up: chili crisp, sriracha, or red pepper flakes—choose your chaos.

Easy Chop Suey

A quick, colorful stir-fry of tender chicken and crisp vegetables tossed in a glossy soy–oyster sauce. It’s a weeknight-friendly classic that comes together fast in one pan.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound boneless skinless chicken thighs, thinly sliced or chicken breast
• ▢ 2 tablespoon vegetable oil
• ▢ 2 clove garlic, minced
• ▢ 1 teaspoon fresh ginger, grated
• ▢ 1 cup celery, sliced
• ▢ 1 cup yellow onion, sliced
• ▢ 1 cup mushrooms, sliced
• ▢ 0.5 cup red bell pepper, thinly sliced
• ▢ 2 cup green cabbage, shredded
• ▢ 1 cup bean sprouts
• ▢ 0.25 cup green onions, sliced for garnish
• ▢ 1 cup low-sodium chicken broth
• ▢ 2 tablespoon soy sauce low-sodium recommended
• ▢ 1 tablespoon oyster sauce
• ▢ 1 tablespoon cornstarch for sauce
• ▢ 1 teaspoon granulated sugar
• ▢ 1 teaspoon rice vinegar optional
• ▢ 1 teaspoon toasted sesame oil

Instructions

Preparation Steps

• Whisk the sauce: In a bowl, combine chicken broth, soy sauce, oyster sauce, cornstarch, sugar, rice vinegar, and sesame oil until smooth. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until just cooked through and lightly browned, 3 to 4 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil to the pan. Stir-fry garlic and ginger until fragrant, about 10 seconds.
• Add onion and celery; cook 2 minutes. Stir in mushrooms and bell pepper; cook 2 minutes more.
• Add cabbage and bean sprouts; toss just until slightly wilted, about 1 to 2 minutes.
• Return chicken to the pan. Whisk the sauce again and pour it in; stir-fry until the sauce thickens and coats everything, 1 to 2 minutes. Garnish with green onions and serve hot over rice.

Notes

Swap chicken with shrimp, pork, or extra-firm tofu. Add water chestnuts for crunch or a splash of extra soy sauce to taste. For a noodle version, toss in cooked lo mein during the final minute.