Why You’ll Love This Recipe

I love how versatile and vibrant this dish is — packed with protein and loaded with fresh veggies, it’s a great way to eat the rainbow. The sauce is savory, slightly sweet, and full of umami thanks to the soy and oyster sauces. It’s easy enough for a weeknight dinner but tasty enough to serve to guests. Plus, I only need one skillet or wok, which makes cleanup quick and painless.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup broccoli florets
1 cup bell pepper, sliced (any color)
1 cup snap peas
1 cup carrots, sliced
1 small onion, sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
½ cup chicken broth
Salt and pepper to taste
Cooked rice or noodles, for serving

Directions

I heat the vegetable oil in a large skillet or wok over medium-high heat, then add the chicken pieces. I cook them for 5–7 minutes until they’re browned and fully cooked, then remove and set them aside.
In the same skillet, I add the onion, garlic, and ginger and sauté for 2–3 minutes until the onion is translucent and fragrant.
I toss in the broccoli, bell pepper, snap peas, and carrots, then stir-fry for about 4–5 minutes until the vegetables are just tender but still crisp.
In a small bowl, I mix the soy sauce, oyster sauce, cornstarch, and chicken broth until smooth.
I return the cooked chicken to the skillet and pour the sauce over everything, stirring to coat. I let it simmer for another 2–3 minutes until the sauce thickens.
Once everything is hot and glossy, I season with salt and pepper to taste, then serve it over warm rice or noodles.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish. It’s perfect for a quick family meal or a cozy dinner for two with leftovers for lunch the next day.

Variations

For a vegetarian version, I swap the chicken for tofu and use vegetable broth instead of chicken broth.
I sometimes add mushrooms, baby corn, or zucchini for extra texture and flavor.
A splash of sesame oil at the end gives the dish a rich, nutty aroma.
I sprinkle sesame seeds or chopped green onions on top before serving for added crunch and color.
For a spicy twist, I add a pinch of red pepper flakes or a drizzle of chili oil.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or pop it in the microwave until warmed through. I might need to add a splash of water or broth to loosen the sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless, skinless thighs and they work beautifully — even juicier and more flavorful than breasts.

What if I don’t have oyster sauce?

I’ve substituted with hoisin sauce or a bit of soy sauce mixed with sugar in a pinch. It changes the flavor slightly but still works great.

Can I make this dish ahead of time?

Absolutely. I often prep the vegetables and sauce in advance, then just cook everything when I’m ready to eat.

Is Chicken Chop Suey gluten-free?

Not by default, but I use gluten-free soy sauce and a gluten-free oyster sauce alternative to make it safe for gluten-sensitive eaters.

What’s the best rice to serve with this?

I usually go with jasmine rice, but brown rice or even cauliflower rice works well if I want something lighter.

Conclusion

Chicken Chop Suey is one of those timeless recipes I keep coming back to — fast, flavorful, and endlessly adaptable. Whether I’m craving something light but satisfying, or need to use up a fridge full of vegetables, this dish always delivers. It’s simple, savory, and perfect for any night of the week.