Mmm, get ready to transform your weeknight dinners! We’ve gathered 31 irresistible chop-suey recipes that promise a delicious adventure right in your kitchen. Whether you’re craving quick comfort food or eager to explore new flavors, this roundup has something for every home cook. Dive in and discover your next favorite dish—your culinary journey starts here!
Savory Ginger Chicken Chop Suey
Let’s be real—some days you crave takeout, but your wallet (and maybe your dignity) says ‘nope.’ Enter this Savory Ginger Chicken Chop Suey, a stir-fry hero that’s faster than delivery and way more satisfying. It’s the weeknight dinner that’ll make you feel like a wok-star without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 3 tbsp vegetable oil, divided
– 1 tbsp cornstarch
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp honey
– 2 tsp fresh ginger, minced
– 2 cloves garlic, minced
– 1 medium onion, sliced
– 2 medium carrots, julienned
– 1 bell pepper, sliced
– 2 cups broccoli florets
– 1 cup chicken broth
– 1 tsp sesame oil
Instructions
1. In a medium bowl, toss the chicken cubes with 1 tablespoon of vegetable oil, cornstarch, and soy sauce until evenly coated. Let it marinate for 10 minutes at room temperature—this helps the chicken stay juicy during cooking.
2. In a small bowl, whisk together the rice vinegar, honey, minced ginger, and minced garlic to create the sauce. Set it aside.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the marinated chicken to the hot wok in a single layer. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through with an internal temperature of 165°F. Transfer the chicken to a plate.
5. Add the remaining 1 tablespoon of vegetable oil to the same wok. Tip: Reusing the wok without washing builds flavor from the fond left behind.
6. Add the sliced onion, julienned carrots, sliced bell pepper, and broccoli florets to the wok. Stir-fry for 4–5 minutes until the vegetables are crisp-tender and slightly charred at the edges.
7. Pour the chicken broth into the wok and bring it to a simmer over medium heat, scraping up any browned bits from the bottom with a wooden spoon.
8. Return the cooked chicken to the wok along with the reserved sauce. Stir everything together and cook for 2–3 minutes until the sauce thickens slightly and coats the ingredients evenly.
9. Remove the wok from the heat and drizzle with sesame oil, stirring gently to incorporate. Tip: Adding sesame oil off-heat preserves its aromatic flavor.
10. Serve immediately while hot. Overcooked veggies? Avoid that by keeping the stir-fry moving—constant tossing ensures even cooking without mushiness.
Oh, the glory of that first bite: tender chicken mingles with snappy veggies in a glossy, ginger-kissed sauce that’s savory with a hint of sweet tang. Pile it over steamed rice for a classic comfort, or get creative by stuffing it into lettuce wraps for a crunchy, low-carb twist. Either way, it’s a flavor fiesta that’ll have you ditching the takeout menu for good.
Szechuan Spicy Beef Chop Suey
Craving something that’ll make your taste buds do a happy dance while clearing your sinuses? Let’s talk about Szechuan Spicy Beef Chop Suey—the takeout classic that’s about to get a seriously fiery, homemade glow-up. This dish packs a punch with tender beef, crisp veggies, and that signature mouth-tingling Szechuan heat, all coming together faster than you can say “extra napkins, please.”
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 2 tbsp cornstarch
– 3 tbsp vegetable oil, divided
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 2 tbsp Szechuan peppercorns, lightly crushed
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 cup snap peas
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp hoisin sauce
– 1 tsp sesame oil
– 2 green onions, sliced
– Cooked white rice, for serving
Instructions
1. In a medium bowl, toss the sliced flank steak with 2 tbsp cornstarch until evenly coated. Tip: Slicing the steak against the grain ensures it stays tender during cooking.
2. Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the coated beef to the hot oil and stir-fry for 3–4 minutes, until browned on all sides and no longer pink. Remove the beef from the wok and set aside on a plate.
4. Reduce the heat to medium and add the remaining 1 tbsp vegetable oil to the same wok.
5. Add 4 cloves minced garlic, 1 tbsp minced ginger, and 2 tbsp crushed Szechuan peppercorns. Stir-fry for 30 seconds, until fragrant. Tip: Don’t let the garlic burn—it can turn bitter quickly.
6. Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup snap peas to the wok. Stir-fry for 4–5 minutes, until the vegetables are crisp-tender.
7. Return the cooked beef to the wok with the vegetables.
8. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin sauce, and 1 tsp sesame oil.
9. Pour the sauce mixture over the beef and vegetables in the wok. Stir everything together and cook for 2–3 minutes, until the sauce thickens and coats the ingredients evenly. Tip: If the sauce seems too thick, add a splash of water to loosen it.
10. Remove the wok from the heat and stir in 2 sliced green onions.
11. Serve the Szechuan Spicy Beef Chop Suey immediately over cooked white rice.
Feast on a bowl where the beef is melt-in-your-mouth tender, the veggies retain a satisfying crunch, and the sauce delivers that addictive Szechuan buzz—tingly, spicy, and deeply savory. For a fun twist, pile it into lettuce cups or top with extra crushed peanuts for added texture. Just be ready with a cold drink nearby!
Exquisite Shrimp and Cashew Chop Suey
Craving a takeout classic without the greasy guilt? This Exquisite Shrimp and Cashew Chop Suey is your kitchen’s answer, delivering a symphony of crisp veggies, plump shrimp, and buttery cashews in a glossy, savory-sweet sauce that’ll make your wok (and your taste buds) sing with joy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1 tbsp cornstarch
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 medium onion, sliced
– 1 bell pepper, sliced
– 1 cup broccoli florets
– 1/2 cup cashews
– 1 cup chicken broth
– Cooked white rice, for serving
Instructions
1. In a medium bowl, toss the shrimp with 1 tbsp cornstarch until evenly coated.
2. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil to create the sauce; set aside.
3. Heat a large wok or skillet over high heat and add 1 tbsp vegetable oil.
4. Add the shrimp to the hot wok in a single layer and cook for 1-2 minutes per side, until pink and opaque; remove and set aside on a plate. Tip: Avoid overcrowding the wok to ensure a good sear on the shrimp.
5. Add the remaining 1 tbsp vegetable oil to the wok.
6. Add 3 cloves minced garlic and 1 tbsp grated ginger, stirring constantly for 30 seconds until fragrant.
7. Add 1 sliced onion, 1 sliced bell pepper, and 1 cup broccoli florets to the wok.
8. Stir-fry the vegetables for 4-5 minutes, until they are bright in color and tender-crisp. Tip: Keep the heat high and stir frequently to prevent burning and maintain texture.
9. Pour in the prepared sauce and 1 cup chicken broth, stirring to combine.
10. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
11. Return the cooked shrimp to the wok and add 1/2 cup cashews, stirring gently to heat through for 1 minute. Tip: Add cashews at the end to keep them crunchy and buttery.
12. Remove from heat and serve immediately over cooked white rice.
Now, dig into a bowl where the shrimp are tender, the cashews add a rich crunch, and the sauce clings perfectly to every bite—try it wrapped in lettuce cups for a fun, hands-on twist that’s sure to impress.
Vegetarian Tofu and Mushroom Chop Suey
Tired of tofu that tastes like a bland sponge? This Vegetarian Tofu and Mushroom Chop Suey is here to save your weeknight dinners with a saucy, savory stir-fry that’s packed with umami and ready in a flash—no takeout menu required!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (14-ounce) block extra-firm tofu
– 2 tbsp cornstarch
– 3 tbsp vegetable oil, divided
– 8 oz cremini mushrooms, sliced
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1/2 cup vegetable broth
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp brown sugar
– 1 tsp sesame oil
– Cooked white rice, for serving
Instructions
1. Press the tofu block between paper towels with a heavy pan for 10 minutes to remove excess water, then cut into 1-inch cubes. 2. Toss the tofu cubes with 2 tbsp cornstarch in a bowl until evenly coated. 3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes. 4. Add the coated tofu and cook for 5–7 minutes, turning occasionally, until golden brown and crispy on all sides. 5. Transfer the tofu to a plate and set aside. 6. Add the remaining 1 tbsp vegetable oil to the same skillet. 7. Add the sliced mushrooms and onion, and cook for 4–5 minutes, stirring frequently, until the mushrooms release their liquid and start to brown. 8. Stir in the minced garlic and ginger, and cook for 1 minute until fragrant. 9. Add the sliced red bell pepper and broccoli florets, and cook for 3–4 minutes until slightly tender but still crisp. 10. In a small bowl, whisk together 1/2 cup vegetable broth, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tsp sesame oil. 11. Pour the sauce mixture into the skillet with the vegetables. 12. Bring to a simmer and cook for 2–3 minutes until the sauce thickens slightly. 13. Return the cooked tofu to the skillet and gently stir to coat everything in the sauce. 14. Cook for an additional 1–2 minutes until heated through. 15. Serve immediately over cooked white rice. Very saucy and satisfying, this chop suey boasts a perfect balance of crispy tofu, tender-crisp veggies, and a glossy, savory-sweet sauce that clings to every bite. For a fun twist, try wrapping spoonfuls in crisp lettuce cups or topping with a sprinkle of toasted sesame seeds for extra crunch.
Tangy Pineapple Pork Chop Suey
Gather ’round, folks, because we’re about to turn your average Tuesday into a tropical taste-bud tango with a dish that’s as fun to say as it is to devour—think sweet, tangy pineapple dancing with savory pork in a saucy stir-fry that’ll have you forgetting all about takeout. Seriously, this isn’t your grandma’s chop suey (unless your grandma is a culinary rockstar). It’s a vibrant, flavor-packed adventure that’s easier to whip up than deciding what to watch on TV, and trust me, it’s way more satisfying than another episode of that show you’ve already seen three times.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless pork chops, cut into 1-inch cubes
– 2 tbsp vegetable oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced into strips
– 1 cup pineapple chunks, drained
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp brown sugar
– 1 tsp cornstarch
– 1/4 cup water
– 2 green onions, sliced
Instructions
1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/4 cup water until smooth to create the sauce; set aside.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
3. Add 1.5 lbs boneless pork cubes to the skillet in a single layer, cooking undisturbed for 3-4 minutes until browned on one side, then stir and cook for another 3-4 minutes until no longer pink; transfer to a plate.
4. Tip: Don’t overcrowd the skillet—cook pork in batches if needed to ensure a good sear and avoid steaming.
5. In the same skillet, add 1 medium sliced onion and 2 cloves minced garlic, stirring for 2-3 minutes until fragrant and slightly softened.
6. Add 1 sliced red bell pepper, cooking for 3-4 minutes until tender-crisp, stirring occasionally.
7. Tip: Keep the heat high to quickly cook veggies while retaining their bright color and crunch.
8. Return the cooked pork to the skillet, then pour in the prepared sauce and 1 cup pineapple chunks, stirring to coat everything evenly.
9. Bring the mixture to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
10. Tip: If the sauce thickens too quickly, add a splash of water to reach your desired consistency.
11. Remove from heat and stir in 2 sliced green onions just before serving.
12. Keep it sizzling hot and serve immediately over steamed rice or noodles for the ultimate comfort-food experience—the tender pork mingles with the juicy pineapple in a glossy, tangy-sweet sauce that’s downright addictive. Leftovers? Ha, good luck with that!
Authentic Cantonese BBQ Duck Chop Suey
Kick your takeout habit to the curb, because this isn’t your average, gloppy chop suey—it’s a crispy-skinned, flavor-packed masterpiece that’ll have you questioning every ‘authentic’ menu you’ve ever ordered from. We’re talking tender, five-spice-rubbed duck, a riot of crunchy veggies, and a sauce so good you’ll want to drink it straight from the wok (we won’t judge). Get ready to wok and roll—your taste buds are in for a treat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs duck breast, skin-on
– 1 tbsp Chinese five-spice powder
– 1 tsp kosher salt
– 2 tbsp vegetable oil
– 1 medium yellow onion, sliced
– 2 cloves garlic, minced
– 1 cup broccoli florets
– 1 cup sliced carrots
– 1 cup sliced bell peppers
– 1 cup bean sprouts
– 3 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 1 cup chicken broth
– 1 tbsp cornstarch
– 2 tbsp water
Instructions
1. Pat the duck breast completely dry with paper towels, then score the skin in a crosshatch pattern without cutting into the meat.
2. Rub the duck breast evenly with 1 tbsp Chinese five-spice powder and 1 tsp kosher salt, coating all sides.
3. Heat a large skillet or wok over medium-high heat, then add 1 tbsp vegetable oil.
4. Place the duck breast skin-side down in the hot skillet and cook for 6-8 minutes until the skin is deeply golden and crispy. Tip: Resist the urge to move it—let that skin render and crisp up!
5. Flip the duck breast and cook for another 4-5 minutes until the internal temperature reaches 165°F, then transfer to a cutting board to rest.
6. While the duck rests, add the remaining 1 tbsp vegetable oil to the same skillet over medium-high heat.
7. Add 1 sliced yellow onion and cook for 3 minutes until slightly softened.
8. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
9. Add 1 cup broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell peppers, then stir-fry for 4-5 minutes until crisp-tender. Tip: Keep the veggies moving for even cooking and that perfect crunch!
10. In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1 cup chicken broth, then pour into the skillet.
11. Bring the sauce to a simmer and cook for 2 minutes.
12. In another small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir it into the simmering sauce until thickened, about 1 minute.
13. Thinly slice the rested duck breast against the grain.
14. Add the sliced duck and 1 cup bean sprouts to the skillet, gently tossing to combine and heat through for 1-2 minutes. Tip: Add the bean sprouts last to keep them crisp and fresh!
15. Remove from heat and serve immediately.
Unbelievably satisfying, this dish delivers a textural symphony: the duck skin stays shatteringly crisp against the tender meat, while the veggies offer a vibrant, juicy crunch. That glossy, savory sauce clings to every bite—try serving it over a mound of steamed jasmine rice or stuffing it into warm flour tortillas for a killer fusion twist.
Crispy Almond Chicken Chop Suey
Forget everything you thought you knew about chop suey—this crispy almond chicken version is about to become your new weeknight hero, delivering a satisfying crunch and savory sauce that’ll have you ditching takeout menus for good. It’s the kind of dish that makes you feel like a kitchen wizard without needing a magic wand (just a trusty skillet and a hungry appetite).
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup sliced almonds
– 2 tablespoons vegetable oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 3 tablespoons soy sauce
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 cups broccoli florets
– 1 medium carrot, julienned
– Salt to taste
Instructions
1. Place the chicken cubes in a bowl and season lightly with salt.
2. Dredge each chicken cube in the flour, shaking off any excess.
3. Dip the floured chicken into the beaten eggs, ensuring full coating.
4. Press the chicken into the sliced almonds, coating all sides evenly. Tip: For extra crispiness, press the almonds firmly so they adhere well.
5. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
6. Add the almond-coated chicken to the skillet in a single layer, cooking for 4–5 minutes per side until golden brown and cooked through. Tip: Avoid overcrowding the skillet to ensure even browning—cook in batches if needed.
7. Remove the chicken from the skillet and set aside on a paper towel-lined plate.
8. In the same skillet, add the onion and garlic, sautéing for 2–3 minutes until fragrant and softened.
9. Pour in the chicken broth and soy sauce, bringing the mixture to a simmer.
10. In a small bowl, whisk together the cornstarch and water until smooth, then stir it into the skillet to thicken the sauce, cooking for 1–2 minutes until glossy.
11. Add the broccoli florets and julienned carrot to the sauce, cooking for 3–4 minutes until tender-crisp. Tip: Keep the veggies vibrant by not overcooking them—they should still have a slight bite.
12. Return the crispy chicken to the skillet, tossing gently to coat in the sauce and heat through for 1–2 minutes.
Mouthwatering doesn’t even begin to cover it—the almonds add a nutty crunch that contrasts beautifully with the tender chicken and crisp-tender veggies, all wrapped in a savory, glossy sauce that clings to every bite. Serve it over steamed rice or noodles for a complete meal, or get creative by stuffing it into lettuce wraps for a low-carb twist that’s just as delicious.
Hearty Vegetable Medley Chop Suey
Phew, who said eating your veggies had to be a chore? This Hearty Vegetable Medley Chop Suey is a vibrant, one-pan wonder that’ll have even the pickiest eaters begging for seconds—no bribery required (well, maybe just a little extra soy sauce). It’s the ultimate fridge-cleanout hero, turning whatever’s lurking in your crisper into a saucy, satisfying stir-fry that’s faster than ordering takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tbsp vegetable oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 medium carrot, julienned
– 1 medium bell pepper, thinly sliced
– 1 cup broccoli florets
– 1 cup snap peas, trimmed
– 1 cup sliced mushrooms
– 1/4 cup soy sauce
– 1 tbsp cornstarch
– 1 cup vegetable broth
– 1 tsp sesame oil
– Cooked rice, for serving
Instructions
1. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 medium onion, thinly sliced, and cook, stirring frequently, until softened and translucent, about 3-4 minutes.
3. Stir in 2 cloves garlic, minced, and 1 tbsp fresh ginger, grated, and cook until fragrant, about 30 seconds—don’t let it burn!
4. Add 1 medium carrot, julienned, 1 medium bell pepper, thinly sliced, and 1 cup broccoli florets, and stir-fry for 3 minutes until veggies start to soften but remain crisp-tender.
5. Tip: Cut all veggies uniformly for even cooking—no one wants a mushy pepper next to a crunchy carrot!
6. Toss in 1 cup snap peas, trimmed, and 1 cup sliced mushrooms, and cook for another 2 minutes until mushrooms release their moisture.
7. In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp cornstarch, and 1 cup vegetable broth until smooth to create a slurry.
8. Pour the slurry into the wok, stirring constantly to coat the vegetables, and bring to a simmer.
9. Cook, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 2-3 minutes.
10. Tip: If the sauce thickens too quickly, add a splash of water or broth to loosen it up.
11. Remove from heat and drizzle with 1 tsp sesame oil, tossing to combine.
12. Tip: Always add sesame oil at the end to preserve its nutty aroma—it’s the flavor bomb that ties it all together!
13. Serve immediately over cooked rice.
Crunchy, colorful, and packed with umami goodness, this chop suey boasts a glossy sauce that clings to every veggie bite. For a fun twist, pile it into lettuce cups for a low-carb crunch, or top with a fried egg for extra protein—it’s versatile enough to make any meal feel like a celebration.
Zesty Orange and Sesame Chop Suey
Tired of the same old stir-fry routine? Let’s shake things up with a dish that’s as bright and bold as your personality—this Zesty Orange and Sesame Chop Suey is here to rescue your taste buds from boredom and bring a little sunshine to your dinner table, no matter the weather outside.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
– 2 tbsp vegetable oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 1 cup snap peas
– 1/2 cup orange juice
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp sesame oil
– 1 tbsp cornstarch
– 2 tbsp water
– 2 tbsp sesame seeds
– 2 green onions, sliced
Instructions
1. In a small bowl, whisk together 1/2 cup orange juice, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil to create the sauce, and set it aside.
2. In another small bowl, mix 1 tbsp cornstarch with 2 tbsp water to form a slurry, and set it aside for later thickening.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add 1 lb boneless, skinless chicken breast pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and cooked through with no pink inside.
5. Tip: Don’t overcrowd the pan—cook the chicken in batches if needed to ensure even browning and avoid steaming.
6. Remove the cooked chicken from the skillet and set it aside on a plate.
7. In the same skillet, add 1 medium onion, thinly sliced, and 2 cloves garlic, minced, and sauté for 2-3 minutes until the onion is softened and fragrant.
8. Add 1 red bell pepper, thinly sliced, 1 cup broccoli florets, and 1 cup snap peas to the skillet, and stir-fry for 4-5 minutes until the vegetables are crisp-tender and bright in color.
9. Tip: Keep the heat high and stir constantly to prevent burning and maintain that vibrant veggie crunch.
10. Return the cooked chicken to the skillet with the vegetables.
11. Pour the prepared orange sauce over the chicken and vegetables, and bring the mixture to a simmer over medium heat.
12. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring continuously, until the sauce thickens and coats everything evenly.
13. Tip: Add the slurry slowly while stirring to avoid lumps and achieve a smooth, glossy sauce.
14. Remove the skillet from the heat and sprinkle with 2 tbsp sesame seeds and 2 green onions, sliced.
15. Ready to dive in? This chop suey boasts a delightful contrast of tender chicken and crisp veggies, all coated in a tangy-sweet orange glaze with a nutty sesame finish. Serve it over steamed rice or noodles for a complete meal, or get creative by stuffing it into lettuce wraps for a fresh, low-carb twist that’ll have everyone asking for seconds.
Herb-Infused Spinach and Fish Chop Suey
Miraculously, we’ve found a way to make chop suey—that classic stir-fry—feel downright fancy without losing its weeknight-friendly charm. This herb-infused spinach and fish version is a vibrant, one-pan wonder that’ll have you feeling like a culinary wizard, even if your kitchen skills usually max out at toast. Trust me, it’s so good, you might just forget to take a photo for the ’gram before devouring it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb white fish fillets (like cod or tilapia), cut into 1-inch cubes
– 2 tbsp olive oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, thinly sliced
– 4 cups fresh spinach
– 1 cup chicken broth
– 2 tbsp soy sauce
– 1 tbsp fresh ginger, grated
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 2 tbsp cornstarch
– 2 tbsp water
Instructions
1. Pat the fish cubes dry with paper towels to ensure a nice sear.
2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the fish cubes and cook for 2–3 minutes per side until lightly browned and opaque; remove from the skillet and set aside on a plate.
4. Add the remaining 1 tablespoon of olive oil to the same skillet.
5. Add the sliced onion and cook for 3–4 minutes until softened and translucent.
6. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to avoid burning.
7. Add the sliced red bell pepper and cook for 2–3 minutes until slightly tender.
8. Pour in the chicken broth and soy sauce, scraping up any browned bits from the bottom of the skillet for extra flavor.
9. Stir in the dried thyme, dried oregano, and black pepper.
10. Bring the mixture to a simmer over medium heat and let it cook for 2 minutes.
11. In a small bowl, whisk together the cornstarch and water until smooth to create a slurry.
12. Gradually stir the cornstarch slurry into the skillet and cook for 1–2 minutes until the sauce thickens slightly.
13. Add the fresh spinach and cook for 1–2 minutes until wilted, stirring constantly.
14. Return the cooked fish to the skillet and gently stir to coat with the sauce and heat through for 1 minute.
Perfectly balanced, this dish offers tender fish cubes swimming in a savory, herb-kissed sauce with pops of color from the peppers and spinach. Serve it over steamed rice or noodles for a complete meal that’s as comforting as it is impressive—leftovers (if you have any) taste even better the next day!
Caramelized Ginger Almond Chop Suey
Now, if you’ve ever thought chop suey was just a humble stir-fry, prepare for a sweet, spicy, and utterly addictive upgrade that’ll make your taste buds do a happy dance. This caramelized ginger almond version is the weeknight hero you didn’t know you needed—quick, packed with flavor, and guaranteed to banish boring dinners forever. Trust me, one bite and you’ll be wondering why you ever ordered takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless chicken breast, thinly sliced
– 2 tbsp vegetable oil
– 1 tbsp fresh ginger, minced
– 3 cloves garlic, minced
– 1 onion, thinly sliced
– 2 carrots, julienned
– 1 bell pepper, thinly sliced
– 1 cup broccoli florets
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1/2 cup water
– 1/2 cup almonds, sliced
– 2 green onions, chopped
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced chicken breast and cook for 5–7 minutes, stirring occasionally, until no pink remains and the edges are lightly browned.
3. Remove the chicken from the skillet and set it aside on a plate, covering loosely to keep warm.
4. In the same skillet, add the remaining 1 tbsp vegetable oil and heat for 1 minute over medium-high heat.
5. Add the minced ginger and garlic, and sauté for 30 seconds until fragrant, being careful not to burn them.
6. Tip: To prevent garlic from burning, keep the heat at medium and stir constantly.
7. Add the sliced onion, julienned carrots, sliced bell pepper, and broccoli florets to the skillet.
8. Stir-fry the vegetables for 5–7 minutes until they are tender-crisp and the onions are translucent.
9. In a small bowl, whisk together the soy sauce, brown sugar, and water until the sugar is fully dissolved.
10. Pour the sauce mixture over the vegetables in the skillet, stirring to coat evenly.
11. Return the cooked chicken to the skillet, mixing it with the vegetables and sauce.
12. Simmer the mixture for 3–5 minutes over medium heat until the sauce thickens slightly and coats the ingredients.
13. Tip: For a thicker sauce, let it simmer uncovered; if it gets too thick, add a splash of water.
14. Add the sliced almonds to the skillet, stirring to incorporate and toast lightly for 1–2 minutes.
15. Tip: Toasting the almonds enhances their nutty flavor—watch closely to avoid burning.
16. Remove the skillet from the heat and sprinkle the chopped green onions over the top.
Mouthwatering and ready in a flash, this dish boasts a perfect balance of tender chicken, crunchy veggies, and that irresistible caramelized ginger sauce. The almonds add a delightful nutty crunch that pairs beautifully with the sweet-spicy notes, making it a standout for weeknights or impressing guests. Serve it over steamed rice or noodles for a complete meal that’s as fun to eat as it is to make!
Garlic-Butter Salmon Chop Suey
Zesty, zingy, and downright zany—this Garlic-Butter Salmon Chop Suey is the weeknight hero you never knew you needed, blending flaky salmon with a buttery garlic punch in a veggie-packed stir-fry that’ll make your taste buds do a happy dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1.5 lbs salmon fillets, skin removed, cut into 1-inch cubes
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 medium onion, sliced
- 2 carrots, julienned
- 1 bell pepper, sliced
- 2 cups broccoli florets
- 1 cup snow peas
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt and pepper to taste
- 2 green onions, sliced
Instructions
- Pat the salmon cubes dry with paper towels and season lightly with salt and pepper.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
- Add the salmon cubes in a single layer and cook for 2–3 minutes per side until golden brown and just cooked through; remove and set aside on a plate. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming the salmon.
- In the same skillet, melt the butter over medium heat and add the minced garlic; sauté for 30–45 seconds until fragrant but not browned.
- Add the onion, carrots, bell pepper, broccoli, and snow peas; stir-fry for 5–6 minutes until vegetables are crisp-tender. Tip: Keep the heat high and stir constantly for that perfect stir-fry char without mushy veggies.
- Pour in the soy sauce, oyster sauce, and sesame oil, stirring to coat the vegetables evenly.
- Return the salmon to the skillet and gently toss with the vegetables and sauce for 1–2 minutes to warm through. Tip: Add a splash of water if the sauce seems too thick—it’ll help everything blend smoothly.
- Remove from heat and garnish with sliced green onions.
Flaky salmon melts into that garlic-butter embrace, while the veggies stay snappy for a textural party in your mouth. Serve it over steamed rice or noodles, or get fancy by stuffing it into lettuce wraps for a crunchy, low-carb twist that’ll have everyone asking for seconds.
Spiced Coconut Milk Chop Suey
Oh, you thought chop suey was just a retro diner relic? Think again! This Spiced Coconut Milk Chop Suey is here to shake up your weeknight routine with a tropical twist that’ll make your taste buds do a happy dance—no wok-wobbling anxiety required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 lb boneless chicken breast, cut into 1-inch cubes
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced into strips
– 2 cups broccoli florets
– 1 (13.5 oz) can coconut milk
– 2 tbsp soy sauce
– 1 tsp ground ginger
– 1/2 tsp red pepper flakes
– 1 tbsp cornstarch
– 2 tbsp water
– Cooked rice for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb boneless chicken breast cubes and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming the chicken.
4. Transfer the cooked chicken to a plate and set aside.
5. In the same skillet, add 1 medium thinly sliced onion and 2 cloves minced garlic; sauté for 3 minutes until fragrant and slightly softened.
6. Add 1 sliced red bell pepper and 2 cups broccoli florets; cook for 4–5 minutes, stirring frequently, until vegetables are tender-crisp.
7. Tip: Keep the heat high to maintain a slight char on the veggies for extra flavor.
8. Pour in 1 (13.5 oz) can coconut milk, 2 tbsp soy sauce, 1 tsp ground ginger, and 1/2 tsp red pepper flakes; stir to combine.
9. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and let it bubble for 3 minutes.
10. In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp water until smooth to create a slurry.
11. Slowly stir the slurry into the skillet and cook for 2–3 minutes, until the sauce thickens to a creamy consistency.
12. Tip: Add the slurry gradually to avoid lumps and control the thickness.
13. Return the cooked chicken to the skillet and stir to coat evenly; heat for 1–2 minutes until warmed through.
14. Serve immediately over cooked rice.
Just imagine that first bite: tender chicken and crisp-tender veggies swimming in a luxuriously creamy, subtly spiced coconut sauce that’s like a tropical vacation in a bowl. For a fun twist, scoop it into lettuce cups or top with crunchy fried onions—it’s so good, you might forget chop suey ever had a bland era!
Sweet and Sour Tempeh Chop Suey
Fancy a flavor fiesta that’ll make your taste buds do a happy dance? This Sweet and Sour Tempeh Chop Suey is here to deliver a tangy, savory punch with a protein-packed twist—it’s the weeknight hero you didn’t know you needed, ready to rescue you from boring dinners with a splash of fun!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces tempeh, cubed
– 2 tablespoons vegetable oil
– 1 medium onion, sliced
– 1 bell pepper, sliced
– 2 carrots, julienned
– 1 cup broccoli florets
– 1/2 cup pineapple chunks
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons ketchup
– 1 tablespoon brown sugar
– 1 teaspoon ginger, minced
– 2 cloves garlic, minced
– 1 tablespoon cornstarch
– 1/4 cup water
– 2 cups cooked rice
Instructions
1. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cubed tempeh and cook for 5–7 minutes, stirring occasionally, until golden brown on all sides.
3. Remove tempeh from skillet and set aside on a plate.
4. Add remaining 1 tablespoon vegetable oil to the same skillet over medium heat.
5. Add sliced onion, bell pepper, carrots, and broccoli florets, and sauté for 5 minutes until vegetables are tender-crisp.
6. Stir in pineapple chunks and cook for 2 minutes to warm through.
7. In a small bowl, whisk together soy sauce, rice vinegar, ketchup, brown sugar, minced ginger, and minced garlic until smooth.
8. Pour sauce mixture into skillet with vegetables and bring to a simmer over medium heat.
9. Return cooked tempeh to skillet and stir to coat evenly with sauce.
10. In another small bowl, mix cornstarch and water until dissolved to create a slurry.
11. Slowly pour slurry into skillet while stirring continuously, and cook for 2–3 minutes until sauce thickens and coats the ingredients.
12. Remove skillet from heat and let sit for 2 minutes to allow flavors to meld.
13. Serve immediately over 1/2 cup cooked rice per portion.
Now, dig into this vibrant dish where the tempeh offers a hearty, chewy bite that soaks up the zesty sweet-and-sour sauce perfectly. Pair it with extra pineapple for a fruity kick or toss in some crunchy water chestnuts to amp up the texture—it’s a colorful plate that’s as fun to eat as it is to make!
Fragrant Lemongrass and Basil Chop Suey
Tired of the same old stir-fry routine? Let’s shake things up with a zesty, herb-packed chop suey that’s so fragrant, your neighbors might just invite themselves over for dinner—no shame, we’ve all been there! This vibrant dish combines the bright, citrusy punch of lemongrass with the peppery kick of fresh basil, creating a flavor explosion that’ll make your taste buds do a happy dance. It’s the perfect weeknight rescue when you’re craving something bold, fresh, and ridiculously easy to whip up in a flash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 tbsp vegetable oil
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 stalks lemongrass, trimmed and finely minced
– 3 cloves garlic, minced
– 1 medium onion, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 1 cup snap peas, trimmed
– 1/4 cup low-sodium soy sauce
– 2 tbsp oyster sauce
– 1 tbsp honey
– 1/2 cup chicken broth
– 1 cup fresh basil leaves, roughly chopped
– Cooked white rice, for serving
Instructions
1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces, and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Tip: Don’t overcrowd the pan—cook in batches if needed to avoid steaming the chicken.
3. Transfer the cooked chicken to a plate and set aside.
4. In the same wok, add 2 stalks lemongrass, trimmed and finely minced, and 3 cloves garlic, minced, and sauté for 1 minute until fragrant.
5. Add 1 medium onion, thinly sliced, and cook for 3 minutes, stirring frequently, until softened.
6. Stir in 1 red bell pepper, thinly sliced, 1 cup broccoli florets, and 1 cup snap peas, trimmed, and cook for 4–5 minutes until vegetables are crisp-tender. Tip: Keep the heat high to lock in that vibrant color and crunch!
7. Return the cooked chicken to the wok.
8. In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp oyster sauce, 1 tbsp honey, and 1/2 cup chicken broth until smooth.
9. Pour the sauce mixture into the wok and bring to a simmer, cooking for 2–3 minutes until slightly thickened.
10. Remove from heat and stir in 1 cup fresh basil leaves, roughly chopped, letting the residual heat wilt the basil. Tip: Add the basil last to preserve its bright, peppery flavor—no one likes soggy herbs!
11. Serve immediately over cooked white rice.
Mmm, get ready for a texture party: tender chicken mingles with crisp-tender veggies, all coated in a glossy, savory-sweet sauce that’s bursting with lemongrass and basil. The aromatic herbs add a fresh, almost floral note that cuts through the richness, making each bite irresistibly light yet satisfying. For a fun twist, try serving it in lettuce cups for a low-carb crunch or top with a fried egg for an extra protein boost—because why not make dinner a little more exciting?
Lemon-Garlic Butternut Squash Chop Suey
Crisp autumn air got you craving something cozy yet zesty? This Lemon-Garlic Butternut Squash Chop Suey is your weeknight hero—a vibrant, veggie-packed stir-fry that’s as easy to whip up as it is to devour. Think tender squash, punchy garlic, and a bright lemon kiss, all dancing in a savory sauce that’ll make your taste buds do a happy little jig.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tbsp lemon juice
– 1/2 tsp ground black pepper
– 1/4 cup vegetable broth
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed butternut squash to the skillet in a single layer, stirring occasionally, and cook until lightly browned on the edges, about 8–10 minutes. Tip: Don’t overcrowd the pan—work in batches if needed for even browning.
3. Reduce heat to medium and push the squash to the sides of the skillet. Add the remaining 1 tbsp olive oil to the center.
4. Add the minced garlic to the oil and sauté until fragrant, about 30 seconds, being careful not to burn it.
5. Stir the squash back into the center with the garlic to combine evenly.
6. Pour in the vegetable broth and soy sauce, stirring to coat the squash, and let simmer for 5 minutes until the liquid reduces slightly.
7. Drizzle the lemon juice over the mixture and sprinkle with ground black pepper, stirring gently to incorporate. Tip: Add the lemon juice off-heat to preserve its bright, zesty flavor.
8. Continue cooking for another 2–3 minutes until the squash is fork-tender but not mushy. Tip: Test doneness by piercing a cube with a fork—it should slide in easily with a slight resistance.
9. Remove from heat and stir in the chopped fresh parsley.
10. Serve immediately while hot. The result is a delightful medley of soft, caramelized squash cubes with a garlicky kick and tangy lemon finish—perfect over rice or noodles for a hearty, veggie-forward meal that’s sure to become a fall favorite.
Conclusion
So many delicious chop-suey recipes await in this roundup, offering endless inspiration for your kitchen adventures. We hope you find a new favorite to whip up for dinner tonight! Don’t forget to leave a comment telling us which recipe you loved most and share this article on Pinterest to spread the culinary joy. Happy cooking!
