Chop Suey
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 15
About this dish
There are no noodles in this high-heat stir-fry of chicken breast, bok choy, carrot, mushrooms, and bean sprouts; it sits beside rice, with a light brown sauce that coats rather than pools.
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The carrot is cut thinner than the softer vegetables so everything finishes at once while the bok choy stems keep their crunch.
Ingredients
Instructions
- 1
Slice chicken 3 mm thick across the grain.
Separate bok choy stems and leaves, cut carrot 2 mm thick and slice onion and mushrooms. Mince garlic and drain washed sprouts.
- 2
Loosen cornstarch with soy sauce, then mix in oyster sauce, wine, sesame oil, pepper and water.
- 3
Heat oil in a wide pan over high heat.
Stir-fry garlic 15 seconds, onion 1 minute, then chicken 2 minutes.
- 4
Add stems, carrot and mushrooms and stir-fry 2 minutes.
Add leaves and sprouts, stir the sauce again and pour it in. Toss at a simmer for 2-3 minutes.
- 5
Serve when the sauce turns glossy and translucent and chicken reaches 74°C in the center.
The sprouts must also be heated through.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Chop Suey
RecipeTin Eats · Checked: 2026-09-26
- Safe minimum internal temperatures
FoodSafety.gov · Checked: 2026-09-26
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