Chicken Chop Suey

Chicken Chop Suey

This is that glossy, savoury, slightly sweet stir fry you’d expect from a proper American style Chinese takeaway. Tender chicken, crisp vegetables, and a shiny sauce that clings to everything in the pan. It’s fast once you get going, bold in flavour, and perfect with a bowl of sticky rice.

Chop suey is all about texture and sauce. You want silky chicken, vegetables that still have bite, and a thick, savoury glaze that coats every strand of carrot and strip of pepper. Done right, it’s light but satisfying. Done badly, it’s watery and bland. We’re not doing that.

The key move here is velveting the chicken. A quick toss in bicarbonate of soda tenderises the meat so it stays ridiculously soft once stir fried. It’s a takeaway trick that makes a huge difference, and once you’ve used it, you won’t go back.

The sauce balances soy, mirin, sesame oil and honey. Salty, slightly sweet, nutty and glossy. Cornflour thickens it into that classic chop suey consistency that clings to rice rather than pooling at the bottom of the bowl.

This is weeknight fakeaway done properly. Big pan, high heat, fast cooking, serious flavour.

Why this chop suey works so well

Velveting the chicken with bicarbonate of soda changes the texture completely. It breaks down the surface proteins slightly, giving you that soft, almost silky bite you associate with takeaway stir fry.

Cornflour helps seal in moisture and creates a light coating that absorbs the sauce beautifully.

Cooking over high heat keeps the vegetables crisp rather than soggy. Chop suey should have bite. Onion soft but not collapsed, mushrooms tender, peppers still vibrant, pak choi just wilted.

The sauce is balanced. Soy sauce gives salt and umami. Mirin adds subtle sweetness and acidity. Sesame oil adds depth and nuttiness. Honey rounds it out. Water loosens it, and cornflour thickens it into that glossy finish.

Adding garlic and ginger towards the end keeps their flavour fresh and punchy rather than burnt.

This is texture and balance working together.

Equipment you’ll need

A large frying pan or wok.

A mixing bowl for velveting the chicken.

A small bowl for whisking the sauce.

A sharp knife for slicing the chicken thinly.

High heat is important here, so use your biggest pan.

Ingredients

2 chicken breasts
1 tsp bicarbonate of soda
1 tbsp cornflour

½ onion, sliced
100 g mushrooms, cut into quarters
1 pepper, sliced
1 carrot, grated
200 g pak choi, roughly chopped
2 cloves garlic, chopped
20 g ginger, minced

For the sauce

4 tbsp soy sauce
2 tbsp mirin
2 tbsp sesame oil
2 tbsp honey
200 ml water
1 tbsp cornflour

To serve
Sesame seeds
Sticky rice

How to make it

Start by velveting the chicken. Slice the chicken breasts into thin strips and place them into a bowl. Add the bicarbonate of soda and stir well to coat evenly.

Leave it to stand for 15 minutes. Do not leave it too long or the texture can turn unpleasantly soft.

Meanwhile, prepare all your vegetables and whisk together the sauce ingredients in a bowl until smooth.

After 15 minutes, add the cornflour to the chicken and stir to coat.

Heat a drizzle of cooking oil in a large frying pan or wok over a high heat.

Add the sliced onion and cook for 1 minute.

Add the chicken and cook, stirring frequently, until there are no visible pink bits remaining.

Add the mushrooms, pepper, grated carrot and pak choi. Stir fry for about 2 minutes. You want the vegetables slightly softened but still crisp.

Add the garlic and ginger and cook for 1 more minute.

Pour in the prepared sauce and stir continuously as it heats and thickens. It should become glossy and coat everything evenly.

Taste and adjust seasoning if needed.

Serve immediately with sticky rice and a sprinkle of sesame seeds.

Tips for best results

Slice the chicken thinly against the grain for maximum tenderness.

Don’t overcrowd the pan. If needed, cook the chicken in batches.

Keep the heat high to maintain texture.

Have everything prepped before you start cooking. Stir fries move fast.

Stir the sauce again just before pouring it in, as the cornflour can settle.

If you want extra crunch, add beansprouts right at the end.

Storage and leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in a pan or microwave until piping hot. Add a splash of water if the sauce has thickened too much.

Freezing is possible, but the vegetables may soften more once reheated.

FAQs

What does velveting actually do?
It tenderises the chicken, giving it that soft, takeaway-style texture.

Can I skip the bicarbonate of soda?
Yes, but the chicken won’t be as tender. It’s worth doing.

Can I use chicken thighs instead?
Absolutely. Slice thinly and follow the same method.

Is this very sweet?
No. The honey balances the salt and sesame, but it’s not overly sweet.

Can I add other vegetables?
Yes. Bean sprouts, baby corn or sugar snap peas work well.

What can I serve it with?
Sticky rice is classic. Noodles also work if you prefer.

Tender chicken, glossy sauce, crisp vegetables. This chicken chop suey delivers proper takeaway vibes without leaving your kitchen.

High heat, big flavour, done right.