chinese chop suey recipe (chef-tested 9-step method)

Q: Can you freeze Chinese chop suey recipes?

YES, Chinese chop suey freezes well for up to 3 months in airtight, portion-sized containers. Freeze without rice — cook fresh rice when reheating. Thaw overnight in the fridge, then reheat on the stovetop over medium heat to 165°F (74°C), adding 2-3 tablespoons of water to loosen the sauce, which thickens considerably during freezing.

Q: What to serve with Chinese chop suey recipes?

Meanwhile, sTEAMED white rice is the standard accompaniment — it absorbs the soy-cornstarch sauce and balances the vegetable-heavy portion. A quick cucumber salad with rice vinegar, or steamed edamame, works well as a side. For a lower-carb base, cauliflower rice reheated in a dry pan for 5 minutes is a practical substitute that doesn't change the flavor of the main dish.

Q: What is Chinese chop suey recipe called?

Because of this, cHINESE chop suey is known in Cantonese as tsap seui (雜碎), meaning "miscellaneous scraps." In American Chinese restaurant menus from the mid-20th century, it appeared simply as "Chop Suey" — beef, chicken, or shrimp versions distinguished by the protein prefix. The dish is technically a Chinese-American creation, not a dish from mainland China, which is why it doesn't appear in traditional Cantonese recipe collections.

Q: How do you thicken chop suey sauce?

Additionally, tHICKEN chop suey sauce with a cornstarch slurry made from 3 tablespoons of cornstarch mixed with 3-4 tablespoons of cold water until fully smooth. The critical rule: add the slurry only when the pot is at a full rolling boil (approximately 203°F (95°C) / 95°C). Stir constantly after adding — the sauce thickens visibly within 60-90 seconds and should turn glossy rather than opaque. Remove from heat immediately once it reaches your desired consistency.

Q: What is the difference between chop suey and chow mein?

After that, cHOP suey is a braised or simmered vegetable-and-protein dish finished with a cornstarch sauce, always served over rice or noodles. Chow mein is a stir-fried noodle dish where the noodles are the main ingredient, cooked directly with the protein and vegetables at high heat. The two share flavor profiles — soy sauce, similar vegetables — but the cooking method, texture, and structure are different. Chop suey has a sauced, looser feel; chow mein is drier and noodle-forward.

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Description

Because of this, chinese chop suey is a stir-style dish of mixed vegetables and protein bound in a light soy-and-cornstarch sauce — and despite the name, its roots are firmly American. Food historians trace it to Chinese immigrant laborers in California during the mid-1800s, who assembled it from whatever vegetables were available.

Ingredients

Scale

3 boneless chicken breasts

2 tbsp peanut oil

½ tsp salt

3 tbsp soy sauce

2 tbsp sugar

3 tbsp cornstarch

8 celery stalks

1 small napa cabbage

1 8oz pkg of sliced baby portabella mushrooms

1 8oz can of water chestnuts

2 8oz cans of bamboo shoots

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Instructions

Step 1: Rinse the celery stalks, trim both ends, and cut into ½-inch pieces. Place in a large bowl. Slice the napa cabbage into small pieces until you have 3 packed cups. Add to the celery and set aside. Doing this first keeps the rest of the process moving without interruption.
Step 2: Trim all visible fat from the chicken breasts. Cut each breast into ½-inch cubes — uniform size matters here because uneven pieces will have some overcooked and some underdone at the same time. You should end up with roughly 3 cups of cubed chicken.
Step 3: Heat 2 tablespoons of peanut oil in a large non-stick pot over medium-high heat. You’ll know the oil is ready when a drop of water flicked in immediately sizzles and evaporates — that’s around 375°F (190°C) in the pan (the oil will also shimmer slightly at the edges before that, which is your 30-second warning).
Step 4: Add the chicken cubes in a single layer. Sprinkle with ½ teaspoon fine sea salt. Cook without stirring for the first 4 minutes to get proper browning on one side — you’ll smell a nutty, savory note when the browning is happening correctly — then stir and continue cooking for a total of 10 minutes, until the exterior is deep amber on at least two sides and the internal temperature reads 165°F (74°C).
the layering step that most recipes skip: Add 2 cups of cold water directly to the pot. Now add the vegetables in this exact order: celery first, then cabbage, then mushrooms, then water chestnuts, then bamboo shoots on top. Do not stir. Celery and cabbage go on the bottom because they require the full 30 minutes of direct heat contact in the water. The mushrooms, water chestnuts, and bamboo shoots on top need only to steam — placing them on the bottom would reduce them to mush by the 20-minute mark. Bring the pot to a boil over high heat, then reduce to medium-low, cover, and cook for 30 minutes.
Step 6: After 30 minutes, remove the lid and increase heat to high. Stir in 3 tablespoons of soy sauce and 2 tablespoons of sugar. Taste here — if you want more soy depth, add another 1 tablespoon. If the saltiness feels sharp, another ½ tablespoon of sugar rounds it out immediately.
the cornstarch step where most people fail: In a small cup, combine 3 tablespoons of cornstarch with 3-4 tablespoons of cold water. Stir until completely smooth — no lumps visible. Make absolutely sure the chop suey is at a full rolling boil before adding the slurry; cornstarch needs to reach approximately 203°F (95°C) to fully gelatinize, and anything short of that produces an uneven, lumpy texture rather than a uniform gloss. Pour it in slowly while stirring constantly. The sauce will thicken and turn glossy within 60-90 seconds. Remove from heat immediately once it reaches your desired consistency.
Step 8: Serve over white rice. Each batch yields 4 generous servings.

Notes

Store leftovers in an airtight container for up to 4 days.
Can be frozen for up to 3 months.
Reheat gently on stovetop for best results.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Cuisine: International