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Chicken Chop Suey Pin It!
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How to Cook Chicken Chop Suey

Chicken chop suey is a savory stir-fry dish made with tender chicken, crisp vegetables, and a flavorful sauce, bringing comfort and color to every bite.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Vegetables Recipe
Cuisine: Filipino
Keyword: chicken chop suey, easy chicken vegetable dish, Filipino stir-fry recipe, homemade chop suey, how to cook chop suey
Servings: 6 servings
Calories: 276kcal
Author: Manny

Ingredients

  • 1/2 kilo chicken cut up
  • 1/2 cup shortening
  • 1 cup ham slices optional
  • 1/4 kilo pork slices
  • 1 cup red and green pepper bells diced
  • 1/4 cup soy sauce
  • Salt and pepper to taste
  • 2 tablespoon cornstarch dissolved in 1/4 cup water
  • 1/2 cup mushrooms soaked in water
  • 1/2 cup bamboo shoots sliced
  • 1/2 cup water chestnuts sliced
  • 1/2 cup carrot
  • 1 cup cauliflower
  • 1 cup Chinese cabbage shredded
  • 1/2 pc green onions cut 5 cm. long
  • 1 cup stock or water

Instructions

How to cook Chicken Chop Suey:

  • Fry chicken and pork slices in hot shortening.
  • Add onions, ham, mushrooms and celery. Pan-fry a few minutes.
  • Then add soy sauce, chestnuts,bamboo shoots, cauliflower, and carrots.
  • Add 1 cup stock and cook a few minutes more or until cauliflower is done.
  • Add the cornstarch paste and simmer for about 5 minutes.
  • A few minutes before serving, add shredded cabbage and cut green onions.
  • Add more soy sauce and seasonings as desired. Serve hot. Good for 6 persons.

Notes

Cooking Tips:

Cut Ingredients Uniformly for Even Cooking

Chop all your vegetables and meats into similar-sized pieces to ensure they cook evenly. This helps prevent some veggies from turning mushy while others stay undercooked. Uniform cuts also give the dish a cleaner, more appetizing look on the plate.

Cook Hard Veggies First, Soft Ones Last

Start by stir-frying the denser vegetables like carrots and cauliflower before adding quicker-cooking ones like cabbage and green onions. This keeps each component at its ideal texture and prevents the softer veggies from breaking down too soon. Timing the layering makes a big difference in both taste and presentation.

Don’t Skip the Cornstarch Slurry

A cornstarch and water mixture added toward the end creates that glossy, slightly thick sauce that clings beautifully to every bite. It pulls all the flavors together and gives the dish that restaurant-style finish. Just make sure to stir the slurry again before pouring, as cornstarch tends to settle at the bottom.