Chicken Chop Suey Recipe

How about a Chinese twist to your everyday meal? This chicken chop suey recipe features moist chicken thighs stir-fried with crunchy carrots, snappy snow peas, crispy bell peppers, and tender cauliflower. A simple yet flavorful dish.

Is Our Recipe Healthy?

Yes, our chicken chop suey is a nutritious option.

With less than 500 calories in one serving, you will have a dish high in protein and packed with vitamins.

Save

Specifically, one serving contains a hearty amount of 29 g protein, thanks to the chicken. Meanwhile, the addition of carrots and red bell peppers gives our dish a boost of vitamins A and C.

Important elements, such as sodium and saturated fats, are also kept within the nutrition goals set by the 2020 – 2025 Dietary Guidelines for Americans, with less than 600 mg and around 2 g for each serving, respectively.

Ingredients You’ll Need

For this recipe, we need chicken thighs, seasonings, sauce, veggies, and cooked white rice.

• Chicken: This recipe calls for skinless boneless chicken thighs. These dark-meat cuts are highly juicy and tender and rich in flavor, perfect for stir-fry dishes. We toss them with paprika and garlic powder to add yet more flavor.
• Sauce: This sauce gives our chicken a delicious savory taste. Simply mix together 6 ingredients, including sesame oil, water, cornstarch, ground black pepper, reduced-sodium soy sauce, and oyster sauce, then add it to the chicken while stir-frying so that the meat soaks up all the flavor as it cooks.
• Veggies: Throw in carrots, cauliflower, red bell peppers, and snow peas for a fresh and colorful mix.
• Rice: We serve this chicken chop suey along with cooked white rice for a more fulfilling meal.

Save

How to Store the Leftovers

You can store the leftover chicken chop suey in an airtight container in the fridge for up to 2 days.

To reheat, simply microwave it at high heat for 1 minute or give it a quick stir-fry for about 3-4 minutes.

What to Serve with

Here are some delicious side dishes to pair with our this recipe:

• Stracciatella Soup Recipe
• Egg Roll Recipe
• Cabbage Potato Soup Recipe
• Cabbage Soup Recipe

Save

Easy Chicken and Rice Skillets to Make During the Week

This chicken jalfrezi recipe is a good choice if you feel like eating something with a lot of spices. It’s a popular Indian quick stir-fry dish that packs a punch of big and bold flavors.

Dirty' refers to the appearance of this dish rather than the content of it, thanks to the addition of chicken liver. It gives the colorful fried rice a rustic look as well as a rich taste and smell that truly makes it special. Cooked with it are peppers, sausages, and ground pork.

How to Make Chicken Chop Suey

5 from 1 vote

This chicken chop suey is a great way to enjoy a healthy tasty meal, high in protein and packed with vitamins. The chicken is flavorful, and the veggies are refreshing.

Pin Print

• cook TIME 30 mins
• prep TIME 15 mins
• total TIME 45 mins

• COURSE Main Course
• CUISINE Asian
• SERVINGS
  4

  servings
• CALORIES 487 kcal

INGREDIENTS

1x2x3x

• 16 oz skinless boneless chicken thigh (sliced)
• 10 oz cauliflower (cut into florets)
• 2 oz snow peas (trimmed)
• 2 oz red bell pepper (chopped)
• 2 oz onion (cut into wedges)
• 2 oz carrot (sliced)
• 2 tbsp reduced-sodium soy sauce
• 1/2 tbsp sesame oil
• 1 tbsp garlic (minced)
• 2 tsp oyster sauce
• 2 tbsp canola oil
• 2 tsp cornstarch
• 1/2 tsp ground black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 cup water
• 2 tbsp scallions (cut into rings)
• 3 1/2 cups cooked medium-grain rice (from 1 3/4 cups uncooked rice)

INSTRUCTIONS

Image instructions

Prep:

1

Prep the chicken: Cut the chicken breasts lengthwise into slices of 0.5-inch width.

2

Cut the cauliflower into florets: Wash the cauliflower under running water, then pat dry. Place the cauliflower on a cutting board, the large stem facing up. With a paring knife, slice the large florets away from the large stem, one by one. Half or quarter the florets to have even pieces.

3

Cut the carrot into half moons: Cut off the top and peel the skin. Cut the carrot in half crosswise, then each half into halves lengthwise. Place each quarter flat-side down, then make diagonal cuts to have thin half-moon slices.

4

Cut the onion into wedges: Half the onion lengthwise and slice off the root and head. Lay one half flat and make a vertical cut right through the center to have two large wedges. Flip the large wedges and cut them into four small wedges.

5

Chop the bell pepper: Slice off one side of the bell pepper lengthwise, about 3/4 inch away from the core. Repeat with the other sides, then leave out the core. Finally, cut across the slices to make smaller pieces.

6

Peel and mince the garlic: cut to remove the root part of each garlic clove then press them down hard with the side of a knife to remove the peel with ease. Mince the peeled cloves.

7

Chop the scallions: Rinse the scallions, pat dry, then lay them in an even layer on a cutting board. Remove 2 inches from the tops and the root ends, then slide the blade of a sharp knife in a back-and-forth motion to make scallion rings.

Cook:

1

Make the sauce: In a small mixing bowl, add 1/2 tbsp sesame oil, 2 tsp cornstarch, 1/2 tsp ground black pepper, 2 tbsp reduced-sodium soy sauce, 2 tsp oyster sauce, and 1/4 cup water. Stir to combine.

2

Season the chicken: In a medium bowl, add 16 oz skinless boneless chicken thigh, 1 tsp paprika, and 1/2 tsp garlic powder. Toss well to coat evenly.

3

Saute the garlic: In a skillet over medium heat, add 2 tbsp canola oil and 1 tbsp garlic. Saute for 30 seconds.

4

Add the chicken: Add the seasoned chicken and stir-fry for 7 minutes.

5

Add the carrot, cauliflower, and snow peas: Add 2 oz carrot, 10 oz cauliflower, and 2 oz snow peas. Stir-fry for 3 minutes.

6

Add red bell pepper and onion: Add 2 oz red bell pepper and 2 oz onion. Stir for 2 minutes.

7

Add the sauce: Add the sauce and stir well for 3 minutes. Remove from heat when done.

8

Garnish and serve: Sprinkle chopped 2 tbsp scallions on top of four servings and serve with hot white rice.

NUTRITION

Nutrition Facts

How to Make Chicken Chop Suey

Amount Per Serving (1 serving)

Calories 487Calories from Fat 127

% Daily Value*

Fat 14.1g

22%

Saturated Fat 2.2g

14%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 106mg

35%

Sodium 593mg

26%

Potassium 692mg

20%

Carbohydrate 59g

20%

Fiber 4g

17%

Sugar 5g

6%

Protein 29g

58%

Vitamin A 3252IU

65%

Vitamin C 64mg

78%

Calcium 52mg

5%

Iron 4mg

22%

* Percent Daily Values are based on a 2000 calorie diet.