Have you ever wondered why the chicken breast at Chinese restaurants is always so silky and tender but it always seems to taste tough and dry when you cook it at home? Velveting chicken is a technique used by Chinese restaurants to keep the chicken tender and juicy.

While this is optional, if you are making this dish with chicken, I would recommend velveting the chicken beforehand so that the chicken will be very tender. If you don’t have oyster sauce, you can leave it out, but I would recommend using chicken broth instead of water to give more flavor to the sauce. Sometimes I also like to add a splash of shaoxing cooking wine and some fresh ginger. You can, of course, add even more ingredients to the sauce to build on the flavor, but the above ingredients are enough for an easy flavorful sauce. Whatever proteins and vegetables you choose, everything is tied together with a thick gravy-like savory sauce. You can also try adding other veggies like celery, bok choy, red bell pepper, and chopped garlic cloves. I made chicken chop suey for this post including broccoli, snap peas, chicken, mushrooms, carrots, and cabbage. It is a stir fry dish that can be made with a variety of vegetables and meat or seafood and everything is tied together with a savory sauce thickened with cornstarch.Ĭommon proteins you’ll find in the dish include beef, chicken, pork or shrimp. Vegetables include bean sprouts, cabbage, snow peas, carrots. What is Chop Suey?Ĭhop Suey is a Chinese American dish.

It’s a popular takeout dish that’s easy to make at home because you can use almost whatever vegetables or meat you have in your fridge. This Chop Suey recipe is a super easy and tasty way to use up all those ingredients. These days I have a lot of random leftover ingredients in my fridge.

It can be made with a variety of meats and vegetables and everything is coated in a thick, flavorful, savory sauce. This quick and easy chop suey recipe is great for using up leftover ingredients you have in your fridge.

Vegetable chop suey