Homemade Chop Suey Recipe

This easy chop suey recipe brings classic takeout flavor home! A simple stir fry with tender meat, crisp veggies, and a rich soy-sesame sauce — ready in 30 minutes.

Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Main Course

Cuisine American, Asian, Chinese

Servings 4 Servings

Calories 290 kcal

Ingredients

For the Sauce
3 tablespoons soy sauce – The savory backbone of the sauce.
1 tablespoon oyster sauce – Adds richness and depth optional but highly recommended.
1 tablespoon cornstarch – Helps thicken the sauce to glossy perfection.
1 cup chicken broth or water – Creates the saucy base.
1 teaspoon sesame oil – For that irresistible nutty aroma.
1 teaspoon sugar – Balances the saltiness of the soy sauce.
For the Stir Fry
1 pound chicken breast or pork tenderloin thinly sliced (or use shrimp, beef, or tofu)
2 tablespoons vegetable oil divided
3 cloves garlic minced
1 small onion sliced
1 cup celery diagonally sliced
1 cup carrots julienned
1 red bell pepper thinly sliced
1 cup bean sprouts – Classic crunch!
1 can 8 oz water chestnuts, drained and sliced
1 cup cabbage shredded
Salt and pepper to taste
For Serving
Steamed white rice or noodles
Green onions chopped for garnish

Instructions

Prep Everything First
Chop suey cooks fast, so prep all your ingredients before you even turn on the stove. Slice the meat thinly (it helps it cook faster), chop all your veggies, and mix your sauce ingredients in a small bowl.
Make the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, sesame oil, cornstarch, and sugar. Stir until smooth. Set aside — you’ll pour this in later to bring everything together.
Cook the Protein
Heat 1 tablespoon vegetable oil in your wok over medium-high heat. Add the chicken (or whatever protein you’re using), season with salt and pepper, and stir fry until browned and cooked through — about 3–4 minutes.
Transfer the cooked meat to a plate and set aside.
Stir Fry the Vegetables
In the same wok, add another tablespoon of oil. Toss in garlic and onion, sautéing until fragrant (about 30 seconds). Then add celery, carrots, and bell pepper. Stir fry for 2–3 minutes until crisp-tender.
Add cabbage, bean sprouts, and water chestnuts. Continue stirring — it should look colorful and smell incredible!
Combine Everything
Return your cooked protein to the pan. Give your sauce a quick stir (the cornstarch settles at the bottom), then pour it in. Stir constantly as it thickens — you’ll notice it getting glossy and coating everything beautifully.
Cook for another 2–3 minutes until everything is hot and evenly coated.
Serve and Enjoy!
Serve your homemade chop suey hot over white rice or noodles. Garnish with chopped green onions and maybe a drizzle of extra sesame oil for that finishing touch.

Notes

High heat is key. Stir frying works best when your wok or skillet is nice and hot — it locks in flavor and keeps veggies crisp.
Don’t overcook the vegetables. They should be tender but still have a bite.
Mix the sauce just before adding. Cornstarch sinks — give it a stir to avoid clumps.
Cook in batches if needed. If your pan is small, overcrowding will steam your ingredients instead of searing them.
Taste and adjust. Feel free to tweak the soy sauce or sugar depending on your flavor preference.
To store: Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth.

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Keyword chop suey recipe, served with rice, white rice, soy sauce, water chestnuts, bean sprouts, sesame oil, stir fry