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Chicken Chop Suey

Chicken Chop Suey





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Chop Suey is a popular Chinese dish in many countries now, including America. This is a savory with a little sweetness healthy and delicious meal which is basically a mixture of different vegetables lightly stir fried in a starchy Chinese Sauce using a wok or large non-stick skillet. 






It can be done with or without meat. Chicken, pork, beef or shrimp is usually the meats of choice. In our home growing up, my Dad did most of the cooking especially the Chinese dishes.


As kids, this dish was our main introduction to vegetables which made us love them because it tasted so good. The star of this dish to me is the Chinese sausages (Fachung), which is what my Dad used in ours along with chicken. However, it is still good even without it.





  • Boneless Chicken Thighs – or breast may be used.
  • Garlic – Fresh minced
  • Scallion – cut fine
  • Seasoned Salt
  • Garlic Salt
  • Sugar
  • Oyster Sauce
  • Dark or Mushroom Soy Sauce
  • Teriyaki or Hoisin Sauce
  • Chinese Sausages (fachung)
  • Cabbage
  • Carrots
  • Broccoli
  • Snow Peas
  • Onions
  • Green or Red Bell Pepper
  • Oil






  • The vegetables are usually cut up separately on a cutting board and set aside.
  • The meat of choice is also usually cut small and lightly seasoned in a mixing bowl until ready to be cooked.
  • If using the fachung, that is pre-boiled in a medium pot for a few minutes and then thinly sliced to add later.
  • When ready to cook, heat a large non-stick skillet or wok on high heat, add oil until hot.
  • Add chicken and stir fry for a few minutes until no longer pink.
  • Start adding vegetables, I add the carrots first for about a minute since it takes longer to cook, then you can add the rest except the onions and bell pepper. and stir fry for another couple minutes until desired consistency.
  • I try not to overcook mine as I don’t like it soggy plus the heat will continue cooking a little after turned off.
  • The onions and bell peppers are added last and stirred in just before turning off along with your sliced Chinese sausages.
  •  This can be eaten alone as a meal or it also goes well with white rice. I hope you will try it and enjoy it as much as we do. Leave me a comment below.








Chicken Chop Suey

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people
Author Dianne


  • 4 -5 Boneless Chicken Thighs or 4 boneless breasts
  • 3 cloves garlic minced
  • 2 stalks Scallion cut fine
  • 1 tsp. Seasoned Salt
  • 1/2 tsp. Garlic Salt
  • 1/2 tsp. Sugar
  • 2 Tbsp. Oyster Sauce
  • 2 tsp. Mushroom or dark Soy sauce
  • 1 Tbsp. Teryaki or Hoisin Sauce
  • 3 Chinese Sausage
  • 1 medium Carrot cut in fine sticks
  • 2 cups Cabbage cut in medium chunks
  • 1 cup Broccoli cut in medium pieces
  • 1 medium Onion cut in horizontal pieces
  • 1 small Green or Red Onion cut in medium pieces
  • 1/2 cup Snow Peas cut in halves
  • 1 Tbsp. Oil


  1. Cut chicken in very small pieces & season with all ingredients from the top down to the Teriyaki sauce. Let marinade at least 1 hour.
  2. Boil Chinese sausages for 10 minutes. Slice slightly horizontally and very thin. Set aside.
  3. Cut up all vegetables, keeping separate & set aside.
  4. Heat large skillet or wok on high heat. Add oil When hot, add chicken & stir fry, stirring constantly until no longer pink (2 - 3 min)
  5. Add Carrots, stir 1 minute. Add cabbage, stir another minute. Add broccoli & snow peas & stir another minute.
  6. Add onions, green pepper & sausages. Stir and remove from heat immediately

Recipe Notes

Do not cover right away to prevent the veggies from getting soft.

Best served immediately.

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