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Chop Suey
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5 from 3 votes

Quick & Easy Chicken Chop Suey

This popular American Chinese dish can be enjoyed in less than 30 minutes! It is one of those delicious recipes that you'll want to keep in your menu rotation...
Prep Time10 minutes
Cook Time15 minutes
Passive Time0 minutes
Total Time25 minutes
Servings: 2
Author: Francine Lizotte
Course: Main Course
Cuisine: Asian, Fusion
Keyword Chicken, Dairy Free, Light Meal, Poultry, Quick & Easy, Weeknight Recipes

Ingredients

  • 2 tbsp. grapeseed oil tips & tricks
  • 1/2 cup carrots, sliced
  • 1/2 cup celery, sliced tips & tricks
  • 1/2 cup red peppers, sliced
  • 1 tbsp. sesame oil
  • 2 large chicken breasts, cut into bite-size cubes
  • 1 tbsp. fresh ginger, finely minced
  • 2 large cloves garlic, pressed
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 4 tbsp. liquid aminos (substitute low-sodium soy sauce)
  • 1/2 tbsp. rice wine vinegar
  • 3 cups bean sprouts, rinsed and drained tips & tricks
  • 2-3 large green onions, sliced diagonally
  • 1/2 tsp. powdered sugar tips & tricks
  • 1/2 tbsp. cornstarch Footnote
  • 1/4 cup cold low-sodium chicken broth

Directions

  • In a wok or deep skillet over medium-high heat, add oil. When it gets hot, add carrots and sauté for 2 minutes. Add celery and sauté for 2 minutes. Add red peppers and sauté for 2 minutes.
  • Add chicken and cook until no longer pink, about 2 minutes. Just before the chicken is done, add ginger and garlic; sauté for 30 seconds.
  • Crack in some black pepper and add liquid aminos with rice vinegar; stir.
  • Add bean sprouts and green onions; mix and cover for 3-4 minutes.
  • Add powdered sugar and cornstarch mixed with cold chicken broth; stir until the sauce thickens, about 45 seconds.

Notes

Footnote: Mix together cornstarch and cold chicken broth for more flavor.