Chicken Chop Suey recipe

This traditional Chinese dish is a cinch to make. Serve it with some egg fried rice.


  • 400g chicken breasts
  • 1 yellow pepper
  • 1 onion
  • 1 stick celery
  • 100g beansprouts
  • 200g bamboo shoots
  • 4 tbsp. soy sauce
  • 2 tbsp. rice wine
  • 2 tbsp. rice wine vinegar
  • 1 tsp. caster sugar
  • 1 tsp. sesame oil
  • ½ tsp. corn flour
  • Salt and pepper
  • 2 tbsp. sunflower oil


  1. Cut the chicken breasts into chunks. Julienne the vegetables by cutting them all into very thin strips, removing any seeds or sinewy bits.

  2. Heat the oils together in a wok and then stir fry the chicken pieces for two or three minutes, until browned on all sides.

  3. Add the onion, pepper and celery and then stir fry for two or three minutes before adding the beansprouts and the bamboo shoots.

  4. Mix together the soy sauce, rice wine, rice wine vinegar, caster sugar and corn flour in a small bowl until smooth.

  5. Add the sauce to the wok and cook until it has thickened and the chicken is completely cooked through. Season well.

  6. Serve hot over steamed rice.

This dish will serve four people. Use a shop bought chop suey sauce if you’re low on time, but if you can, make it from scratch as mentioned above.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: