Chop suey has always been my favorite dish at Chinese restaurants, and after several tries I've managed to come up with this dish that tastes very similar to the chop suey at my favorite Chinese restaurant. There is a lot of chopping, but it's well worth the effort. The prep time depends on how quickly you can chop. We like it with vegetable fried rice or honey-garlic spare ribs.

Recipe Summary

30 mins
20 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.

  • Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.

  • Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.

  • Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

Nutrition Facts

222 calories; protein 22g; carbohydrates 11.9g; fat 9.7g; cholesterol 70.5mg; sodium 932.3mg. Full Nutrition

Reviews (5)

Most helpful positive review

Rating: 5 stars
Delicious and easy! Will be making this again. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious and easy! Will be making this again. Read More
Rating: 5 stars
I added a tbl of char sui sauce and a tsp of sesame oil. Over all without these additions, it was still very tasty. Read More
Rating: 5 stars
We will definitely make this again! We used 2 large chicken breasts and added a can of water chestnuts in with the chicken at the end. After a taste at that point, it felt like it was light on seasoning, so we essentially doubled the seasoning (added same amounts more of soy sauce, chicken bouillon, sugar; EXCEPT no extra salt) AND added 1 tsp of garlic powder. (Will def try some fresh garlic next time instead of powdered; and considering using snow peas in place of green pepper or even bok choy if we can't get it.) Served with white rice and optional toppings of slivered almonds and crunchy chow mein noodles. A keeper for us! Read More
Rating: 4 stars
Doubled the bell pepper substituted rainbow chard for bok choy and left out the bean sprouts Read More
Rating: 5 stars
This was the best chop suey ever, better then take out. Read More