No Fail Chicken Chop Suey With Baby Corn

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This easy chicken chop suey is a healthy dish that brings the taste of your favorite local Chinese restaurant to your kitchen. With fresh vegetables, tender chicken, canned baby corn, and water chestnuts, it’s a satisfying and healthy meal perfect for busy weeknights. Rather than splurging on Chinese food at a restaurant the next time you’re in the mood, you can whip up this homemade version with simple prep and cooking instructions. It’s a great way to please the whole family while saving money!

Chinese restaurants can break the entertainment budget pretty quickly when feeding a family. Which is why I love this great recipe as its an easy stir fry. I have perfected it over the years to be simple for any home cook while maintaining that traditional Chinese flavor. Best of all, once you have mastered the prep work, your cooking time is under half an hour, making this easy stir-fry an excellent option for any night of the week. 

If you love good stir-fry recipes, be sure to try our sweet and sour pork with peaches. It’s absolutely delicious and pairs really well with this no-fail chicken chop suey.

from above another angle of the chicken chop suey on plate

Why You Will Love This Easy Chicken Chop Suey Recipe

Quick and Simple: This recipe preps quickly and is ready in under 30 minutes. With just a few cooking steps, you can enjoy a homemade meal that tastes like takeout!

Nutritious Ingredients: This chop suey is a healthy dinner option packed with vegetables like mushrooms, celery, and bean sprouts.

Budget-Friendly: This dish uses affordable ingredients such as chicken breast and pantry staples like soy sauce and oyster sauce, making it perfect for those on a budget.

Let’s Start the Prepping for This Chicken Chop Suey

Begin by preparing your ingredients: chop two cups of boneless, skinless chicken breast into bite-sized pieces. Heat three tablespoons of neutral oil over medium-high heat in a large skillet or wok. Once heated, you can add the chicken to the pan and sauté until almost cooked through. 

Next, add 2 cups of sliced whole white mushrooms, 1 cup of sliced celery, and the sliced onion wedges. Stir-fry these ingredients together for about 4-5 minutes until the mushrooms are tender and the vegetables are crisp yet cooked.

Now it’s time to add some classic Chinese flavors! Pour in 6 tablespoons of soy sauce and 2 tablespoons of hoisin sauce. Then, add one can of whole baby corn (drained) and one can of sliced water chestnuts (also drained) to the mix. Stir everything together, allowing the ingredients to cook correctly. 

No chop suey would be complete without the addition of bean sprouts. Add 4 cups of bean sprouts to the pan, stirring gently to incorporate them without breaking them apart. Cook for another minute or two until the bean sprouts are heated through.

In a measuring cup, mix ¼ cup of cold water with 2 tablespoons of cornstarch. The chicken and vegetables will have released juices into the pan. Move aside a section of the chop suey so that you can reveal the juices, and add in the cornstarch mixture. The pan’s juices will help thicken the sauce and give it a glossy finish that coats all the ingredients in that classic stir-fry sauce. 

the thickened chop suey sauce coating the ingredients in the wok

Ingredients:

Boneless Skinless Chicken Breast: Skinless chicken breasts provide a lean protein to the dish.

Vegetable oil: Used for sautéing the chicken and vegetables to prevent sticking in the wok.

Whole white mushrooms: Adds a meaty texture and earthy flavor.

Sliced celery: Contributes a satisfying crunch and fresh taste.

Whole baby corn: Adds sweetness, unique texture, and visual appeal.

Sliced water chestnuts: Provides a textural crispness and mild flavor.

Onion: Enhances the dish with sweetness and depth.

Bean Sprouts: Offers a classic chop suey crunchy element.

Hoisin sauce: Adds deep umami flavor.

Soya sauce: Provides saltiness and a rich, savory flavor.

Cold water & cornstarch: Using a bit of water with cornstarch dissolves the cornstarch, making it easier to mix with the other pan juices. 

chicken chop suey served up on blue and white plate

Substitutions And Add-Ins For This Easy Chicken Chop Suey

Boneless skinless chicken breast: For a juicier option, you can use boneless chicken thighs or tofu, which is a vegetarian alternative.

Vegetable oil: Can be replaced with canola or olive oil for sautéing. Add a small splash of sesame oil mixed with neutral for a nutty addition to the chop suey.

Whole white mushrooms: Substitute with cremini for a deeper flavor or omit if you prefer no mushrooms.

Sliced celery: Use sliced bell peppers or snap peas for a different crunch and flavor.

Whole baby corn: If unavailable, use sliced bell peppers or fresh corn kernels for sweetness.

Sliced water chestnuts: You can omit them entirely if not available.

Onion: Instead of regular cooking onion you can use a red onion or shallot.

Bean Sprouts: Substitute with shredded cabbage or pea shoots for a fresh element.

Hoisin sauce: For a similar sweet and savory flavor, use oyster sauce or fish sauce mixed with a bit of sugar.

Soy sauce: Tamari sauce or coconut aminos can be a gluten-free option.

Cold water mixed with cornstarch: -Remains-

Other great add-ins for this Chinese dish that you may enjoy are bamboo shoots or snow peas. 

Expert Tips, Serving And Storing Suggestions For This Vegetable Dish

Tip #1: Don’t Overcook the Bean Sprouts. Cooking chop suey comes down to two things: the thick sauce and the bean sprouts retain a bit of their crispness. So once they’ve entered the pan, it’s imperative that you make the cornstarch slurry to add as soon as possible because it doesn’t take long for sprouts to cook through.

Tip #2: Pay Attention To The Cooking Process. When making this Chinese cuisine, you must be aware of the addition of each component to ensure that nothing is overcooked or undercooked.

Tip #3: Thickening the Sauce. The best way to thicken the sauce is to mix the cornstarch with the cold water beforehand. DO NOT simply add cornstarch to the juices in the pan, as it can create unpleasant lumps and be harder to mix in.

Serve this delicious homemade chop suey on a bed of white rice or alongside other great homemade takeout, like our shrimp spring rolls. This classic Chinese dinner dish would also be wonderful served with ginger beef noodles. However you serve it, your family is going to love the tasty dish and ask for it again and again. 

​This delicious chop suey can be easily reheated the next day for a lunch special at school or work. Reheat in a frying pan or microwave for best results. Remember not to overcook those bean sprouts. Chop suey can be kept in the fridge for two days; beyond that, the bean sprouts will become a bit too soggy. 

Have you tried making this tasty Chinese chop suey? If so, how did it turn out for you? Did you switch it up at all? Please rate and comment below so others know how you liked the recipe. As always, happy cooking!

cooked chicken chop suey in wok

No Fail Chicken Chop Suey With Baby Corn

Amber Bondar
This easy no fail chicken chop suey is packed full of flavor. With fresh mushrooms, celery, onion and canned baby corn and water chestnuts the chop suey is a Chinese take out recipe you will love making right at home. The whole dish comes together in under half an hour making it an easy dinner for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Chinese
Servings 10
Calories 187 kcal

Equipment

  • Wok Or Large Skillet
  • knife
  • Cutting board
  • Tablespoon
  • Wooden Spoon For stirring

Ingredients
  

  • 2 Cups Chicken Breast Boneless Skinless Chopped Into Bite Sized Pieces
  • 3 Tbsp Neutral Oil
  • 2 Cups White Mushrooms Sliced
  • 2 Cups Celery Sliced
  • 1 Cup Onion Chopped In Chunks
  • 1 Can Whole Baby Corn Drained
  • 1 Can Sliced Water Chestnuts
  • 4 Cups Bean Sprouts
  • 6 Tbsp Soya Sauce
  • 2 Tbsp Hoisin Sauce
  • ¼ Cup Cold Water
  • 2 Tbsp Cornstarch

Instructions
 

  • Prep all ingredients.
  • Heat wok on medium high heat with three tablespoons of oil.
    3 Tbsp Neutral Oil
  • Add chicken pieces to hot oil in wok and stir.
    2 Cups Chicken Breast
  • When chicken is almost cooked through add the mushrooms and continue to stir occasionally.
    2 Cups White Mushrooms
  • Once mushrooms have partially cooked add the celery and onion as well as the corn and chestnuts.
    2 Cups Celery, 1 Cup Onion, 1 Can Whole Baby Corn, 1 Can Sliced Water Chestnuts
  • Add hoisin and soya sauces.
    6 Tbsp Soya Sauce, 2 Tbsp Hoisin Sauce
  • Continue to cook and stir until the onion is starting to look translucent.
  • Add in the bean sprouts and stir.
    4 Cups Bean Sprouts
  • In a measuring cup add ¼c cold water and two tablespoons of cornstarch and mix well.
    ¼ Cup Cold Water, 2 Tbsp Cornstarch
  • Move some of the ingredients in the wok aside to reveal pan juices. Add in the cornstarch and stir.
  • Continue to mix the sauce into the chop suey as it thickens and coats all the ingredients.
  • Remove from heat and serve immediately.

Nutrition

Calories: 187kcalCarbohydrates: 23gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 24mgSodium: 1166mgPotassium: 530mgFiber: 4gSugar: 7gVitamin A: 216IUVitamin C: 11mgCalcium: 29mgIron: 2mg
Keyword Chicken, Chinese food, stir fry, take out recipe
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