Weeknight Chicken Chop Suey

Total Time

Prep/Total Time: 30 min.


6 servings

Updated: Jun. 14, 2023
If you'd like a little extra crunch with this colorful chop suey, serve with chow mein noddles. —George Utley, South Hill, Virginia
Weeknight Chicken Chop Suey Recipe photo by Taste of Home


  • 4 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon grated lemon zest
  • 1-1/2 cups chopped carrots
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 medium tart apple, chopped
  • 1/2 cup chopped onion
  • 1 cup unsweetened pineapple tidbits plus 3 tablespoons pineapple juice
  • 1 cup cold water, divided
  • 3 tablespoons reduced-sodium teriyaki sauce
  • 2 tablespoons cornstarch
  • 3 cups hot cooked brown rice


  1. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken, herbs and lemon zest; saute until lightly browned. Add next 4 ingredients. Stir in pineapple tidbits, pineapple juice, 3/4 cup water and teriyaki sauce; bring to a boil. Reduce heat; simmer, covered, until chicken is no longer pink and the carrots are tender, 10-15 minutes.
  2. Combine cornstarch and remaining 1/4 cup water; gradually stir into chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with rice.

Test Kitchen Tips

Where did chop suey originate?

While chop suey is a well-known dish, we're not entirely sure where it originated. Whatever the origin, it's a really delicious and quick weeknight meal.

What can I add to this dish?

This dish is a great way to eat more veggies! Toss in whatever you have on hand, like green pepper, bok choy, broccoli or kale. You could also drizzle on some Sriracha for a spicy kick.

Nutrition Facts

1 cup with 1/2 cup rice: 330 calories, 6g fat (1g saturated fat), 42mg cholesterol, 227mg sodium, 50g carbohydrate (14g sugars, 5g fiber), 20g protein.

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