Serve chicken chop suey hot with rice or over noodles.Stir into the wok/skillet until thickened. In a small cup, mix the remaining two tablespoons of soy sauce with cornstarch to make a slurry. Return the chicken to the pan and mix well. Make a well in the middle of the vegetables and pour the chicken stock. Add the carrot, celery, bean sprouts and cabbage. In the same skillet, add a little more oil. Sauté the marinated chicken pieces until brown and the liquid has been reduced. In a large wok or skillet, heat a little oil. Meanwhile, prepare the other vegetables (or use a chop suey vegetable mix-canned or bagged-see Notes). Toss the chicken in this marinade, cover and chill for at least 30 minutes. In a medium bowl, make the marinade for the chicken by mixing together two tablespoons of soy sauce with the sugar, garlic and ginger. ½ pound chicken breasts, boneless and skinlessĬhop the chicken into bite-sized pieces.Chop suey can be eaten with rice or noodles for a simple, savory and satisfying meal.Ĭheck out our chicken chop suey recipe version below for Chop Suey Day!

Meat and eggs can be added in this easy vegetable stir-fry dish, if available and if desired. But the common ingredients include mung bean sprouts and a soy sauce-based gravy. Whenever we go back to visit Islander’s family on Oahu, Waimalu Chop Suey is one of the places where we like to eat-for both nostalgia and the food.Ĭhop suey, which translates to “mixed vegetables” or “assorted pieces”, has as many origin stories as recipe versions. But its crispy gau gee (dumpling) is more famous than its namesake chop suey. Their apartment was above Waimalu Chop Suey House.ĭecades later this iconic Chinese restaurant still remains in its busy location. When Islander was a baby, she and her Mommy and Daddy lived temporarily in a tiny apartment above a strip mall in Aiea, Oahu, Hawaii, while waiting to move into a military base family housing unit in Pearl Harbor.

Chicken chop suey with cabbage