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Chicken Chop Suey

This is my favorite chop suey recipe. It's so versatile because you can change the meat or veggies to suit your taste...or according to what's in the refrigerator. —Arleen Gibson, Simcoe, Ontario
  • Total Time
    Prep: 15 min. + marinating Cook: 25 min.


  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon dark brown sugar
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 3 medium onion, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 6 celery ribs with leaves, cut into 1/2-inch pieces
  • 1/2 pound small fresh mushrooms
  • 1 large green pepper, cut into 1-inch pieces
  • 4-1/2 teaspoons cornstarch
  • 1 cup water
  • 2 cups canned bean sprouts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked rice, optional


  • In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes.
  • In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.
  • Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired.
Nutrition Facts
1-1/2 cups: 308 calories, 9g fat (1g saturated fat), 66mg cholesterol, 822mg sodium, 26g carbohydrate (0 sugars, 5g fiber), 32g protein. Diabetic Exchanges: 4 vegetable, 3 lean meat, 1/2 starch.
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  • Shalini
    Jul 13, 2017

    Is the celery a requirement?

  • NW4Mattie
    Feb 22, 2014

    Haven't made this recipe yet... but sure would be nice if you could add a photo of the finished meal. I only added a Rating because your site won't allow submission of my Comment without a 'Rating', so this rating is not a true reflection of anything. I was simply requesting a photo to the recipe. I never buy cookbooks which have no pictures.

  • jbeddard
    Aug 3, 2012

    My family really enjoyed this dish; it was flavorful and filling. We added broccoli and carrots.

  • fatcat870
    Feb 24, 2011

    Wonderful recipe! I too used broth instead of water and occasionally substitute sliced water chestnuts or bamboo shoots for bean sprouts. Can even skip the marinating when in a hurry. This is a definite "keeper".

  • TerryH1387
    Oct 17, 2010

    No comment left

  • moodytune
    Nov 6, 2009

    WE loved it!!

  • txoldham
    Oct 30, 2009

    Very adaptable to whatever you have on hand. I replaced the water with chicken broth and added some red pepper flakes. I also used fresh bean sprouts. Served over brown rice. This is a definite repeater.

  • null
    Feb 2, 2007

    No comment left