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Chicken Chop Suey Pinterest

Chicken chop suey, spicy chicken and vegetable stir-fry, delicious and versatile!

Chop suey is a quick stir fry of assorted vegetables and meat or tofu. It’s a delicious and versatile dish, budget friendly, you can make it with whatever vegetables you have on hand, pepper, cabbage, etc. It can also be made with pork, beef, duck or tofu.

I like to marinate my meat for a minimum of 15 minutes, that’s how it does absorb all the flavors and gets so tender. Marinate your meat whilst peeling and cutting your vegetables, it does make a difference.

Serve this chicken chop suey with a bowl of rice, I count about 1 cup of rice for two servings and an additional cup for the very hungry ones.

If you like stir fry recipes, you might like my Thai chicken fried rice or my Pancit Canton noodles, pork and veggies stir fry.

  • 6 servings
  • Easy
  • 1 h 30

Recipe :



25 oz. (720 g.) boneless, skinless chicken thighs or fillet, bite size cubed

3 heaping tbsp. corn starch

2 tbsp. soy sauce

1 tbsp. Kikkoman® Yakitori sauce

2 tbsp. white wine

1 tbsp. sesame oil (or vegetable oil)

1 tsp ginger powder

1 tsp Sriracha sauce


2 garlic cloves, minced

2 carrots, peeled, cut in small sticks

10 to 15 shiitakes, stems discarded, chopped

2 zucchinis, cut in small sticks

2 red bell peppers, cut in small chunks

About 10 to 12 oz. (200 to 250 g.) fresh bean sprouts

3/4 cups (150 ml) chicken or vegetable broth, hot

1/4 (50 ml) white wine

2 tbsp. soy sauce

1 tsp ginger powder

1 tsp sugar

1 tsp corn starch

1 tsp Sriracha sauce

1 tbsp. Kikkoman® Yakitori sauce

Pepper to taste

Some vegetable and sesame oil for frying

Make the chicken:

Into a medium bowl or plastic container, add the corn flour, soy sauce, Kikkoman® Yakitori sauce, white wine, sesame oil (or vegetable oil), ginger powder and Sriracha sauce, stir well, add the chicken, stir and marinate for 15 to 30 minutes

Heat some vegetable oil and 1 tbsp. sesame oil into a large frying pan or wok, add the chicken and fry it briefly on all sides until lightly golden, remove from the pan and set aside

Sautéed the vegetables:

Whilst the chicken is marinating, prepare the sauce, into a small bowl, add the hot chicken or vegetable broth, white wine, soy sauce, ginger powder, sugar, corn flour, Sriracha sauce and Kikkoman® Yakitori sauce, stir well and set aside

Into a large pan or wok, heat some vegetable oil and a tbsp. of sesame oil, add the carrots, shiitakes and chopped garlic, stir fry for about 3 minutes

Then add the bell peppers chunks and zucchinis sticks, stir fry for about 3 to 5 more minutes

Add the bean sprouts, toss the vegetables

Stir the broth mixture and pour it onto the vegetables, give it a boil and remove from heat

Taste and adjust seasoning


Add the chicken to the vegetables and stir to mix

Optional, serve with a bowl of rice


Don’t shy away from recipes with seemingly lots of ingredients. Although, I did make this recipe with all these ingredients and loved it that way, just strike the ingredients you don’t like, don’t have on hand or don’t want to buy and try to replace them (or not) with what you have or like


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Comments (6)

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This looks amazing! I love spicy Asian cuisine, and definitely will need to put this on my list of recipes to try!

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Thanks Derek, glad you like my recipe!

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Really loved the combination of veggies and chicken. My family loves these kind of meals. Will try this very soon !

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Thanks Namrata, hope you and your family will enjoy it!

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Love all the colors in this dish - I wonder if this would work with leftover turkey. Thank you for sharing.

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Thanks so much Julie, of course it would work with turkey, duck, beef, pork, tofu...

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