Chicken Chop Suey

Chicken Chop Suey
Chop Suey Header

A delicious assortment of chopped Vegetables & Thinly Sliced Velveted Chicken covered in a Chinese Clear Sauce or Chop Suey Sauce for a Beautiful and Simple Chicken Chop Suey!


Use about 1 lb. of Chicken Breast sliced thinly across the grain. Then use as is or velvet the meat which will cause the meat to cook up tender with a silky smooth exterior.

With thinly sliced Chicken Breast I often Blanch as is or Starch Velvet the Meat and then Blanch.

Rendered Chicken Fat

Remove the Skin and trim off any fat, chop into small pieces and Render this out for the fat to stir fry with or save it for other dishes and use a Neutral Oil. Rendered Chicken Fat will offer up more flavor.

If using the rendered fat, then either Blanch or Flash Fry the meat first and then start rendering out the fat. Once the bits are crispy and browned, you can remove them and discard. The pan will be primed for stir frying.

Rendering Chicken Fat
Rendering Chicken Fat

What is velveting

Velveting is a technique to preprocess the meat in such a way that it cooks up tender with a silky smooth exterior to the meat. This technique is incredibly effective with tougher cuts of meats and there is quite a few ways to velvet, although it really comes down to two methods, Starch Velveting & Soda Velveting.

Starch Velveting

In Starch Velveting, Cornstarch is the important ingredient here, or other starches. This is what has the effect on proteins in creating that velveted texture. Additional ingredients can go in such as cooking wines, soy sauce, msg, hoisin sauce, oyster sauce, mirin, pepper, sesame oil. This in effect is velveting and marinating at the same time.

Dry Starch Velveting

For a Dry Starch Velvet, add about 1 Tbl of Starch to 1 lb. of Meat and mix it in. Allow to sit for 30 minutes or longer.

Wet Starch Velveting

Add an equal amount of Starch & Water or Oil to assist for better coverage. Other liquids can replace the Water & Oil or used in combination with. Most common is Soy Sauce and Cooking Wines.

Starch & Egg White

1 Egg White with Cornstarch and sometimes with other ingredients for flavor.

Soda Velveting

Soda Velveting uses baking soda, about 1/4 tsp per 1 lb. of meat. Usually with about 1 Tbl of Water or more. Some will add in more Baking Soda per lb. of meat. Set aside for about 30 minutes and not too much longer or else you could end up with mushy meat.

Baking soda is very effective at tenderizing tougher cuts of meat. This technique is best for Pork or Beef. Optionally with Chicken, although I would really limit it to about 15 minute. It is very effective.

How to cook Velveted Meats

There are a few ways to precook the Velveted meat in preparation for Stir Frying. It all depends on what you are after.

Blanched Velveted Meats

Either the meat is rinsed and then blanched or straight to parboiling for about a minute. Which rinses and cooks at the same time.

Place a bit of water into the Wok and bring to a boil. Add the Velveted meat or rinse and then add, simmer for about 1 minute. Strain out and set aside to Stir Fry.

Flash Fried Velveted meats

Either the meat is rinsed and then fried or straight to frying until about 70 % done.

Place a bit of Oil into the Wok and heat up to about 300F. Add the Velveted Meat or rinse and then add, fry until about 70% done. Strain out and set aside to Stir Fry.

Straight to the Wok

All Meats no matter how they are velveted or processed makes it way to the Wok for Stir Frying. With Starch based Velveting the meat can go straight in, Blanched or Flash Fried. For Soda velveted, the meat is usually rinsed off and Blanched, Flash Fried, or straight to the Wok.

Chop Suey Vegetables

The vegetables in this Chicken Chop Suey include

  1. Napa Cabbage – Chopped into 1 inch sections
  2. Carrots – Sliced on an angle into thin strips, Shredded, or Julienne
  3. Onions – Sliced into Wedges or Strips
  4. Bean Sprouts
  5. Green Onions – Chopped or Sliced

There is a whole host of other vegetables that can go in. Shredded Carrots can be added last along with the Bean Sprouts & Green Onions.

Pad Thai Vegetables
Pad Thai Vegetables

Chicken Chop Suey Sauce

Use Chinese Clear Sauce for the Chop Suey Sauce. Add one Maggi Chicken Bouillon cube for Chicken Chop Suey.

  • 2 C Water
  • 2 Tbl Potato Starch
  • 1 Maggi Chicken Bouillon Cube
  • 1 tsp Sugar 
  • 1/2 tsp Sea Salt & MSG
  • 1/8 tsp Cream of Tartar & White Pepper
Chop Suey Sauce
Chop Suey Sauce

The water in the Chop Suey Sauce is split. With 1/2 added to simmer the vegetable briefly along with the Bouillon Cube so that it can dissolve. Added last is the other cup of water with the remaining Chop Suey Sauce ingredients. This is set aside and mixed before adding to the Chop Suey to thicken the sauce.

Adjust the consistency as you see fit by adding more water to thin it out or adding a slurry of equal parts Water & Starch.

Chop Suey Pin

Chicken Chop Suey

Chicken & Vegetables coated in a Beautiful Flavorful Chinese Clear Sauce or Chop Suey Sauce.
Prep Time15 minutes
Cook Time10 minutes
Course: Lunch, Main Course, Side Dish
Cuisine: Chinese
Keyword: Chicken Chop Suey, Chinese Chicken Stir Fry, Chop Suey
Servings: 2 portions
Author: JAH


  • 1 Large Wok
  • 4 Bowls | For Velveting Chicken, Green Onions & Bean Sprouts, Vegetables, and Sauce


  • 1 lb. Chicken Breast
  • 1 C Water
  • 1 Cube Maggi Chicken Bouillon
  • 2 Tbl Neutral Oil
  • 1 Tbl Cornstarch

Chop Suey Sauce

  • 1 C Water
  • 2 Tbl Potato Starch
  • 1 tsp Sugar
  • 1/2 tsp Sea Salt & MSG
  • 1/8 tsp White Pepper & Cream of Tartar


  • 8 Leaves Napa Cabbage - | Chopped 1 inch
  • 1 Large Onion - | Sliced into Wedges
  • 1 Carrot - | Sliced thin on an angle
  • 1-2 C Bean Sprouts - | Added Last
  • 2-4 Green Onions - | Added Last
  • 1/4 C Leek - | Optional


  • Slice Chicken Breast and place into a bowl with 1 Tbl of Cornstarch. Mix well and set aside for now.
    Prep all of the Vegetables and Place them into a Bowl. In a separate bowl add the Bean Sprouts and Green Onions to be added to the Chop Suey Last.
    Combine all of the Chop Suey Sauce Ingredients together and mix. Mix again before adding to the Chop Suey.
  • Fill the Wok with some water and bring to a boil. Add the velveted Chicken and cook for about 1 minute. Strain out and set aside.
    Empty the Wok and return it to the burner on max heat. Let it heat up for a minute.
  • Add 2 Tbl of Oil or rendered Chicken Fat & Meat, stir fry a few seconds. Then add Vegetables (except the Green Onions & Bean Sprouts). Stir Fry for a few minutes. Keep everything moving.
    Then add the 1 Cup of water with 1 bouillon cube. Bring to a boil, reduce the heat to medium and simmer covered until the Carrots are tender. Just a minute or so.
  • Add in the Bean Sprouts, Green Onions. Mix the Chop Suey Sauce and Add it in. Mix well until the sauce thickens and Serve.


Add in other vegetables such as Peppers, Celery, Mushrooms, Snap Peas, Bok Choy, etc…
Other forms of velveting can be used. It all depends on what you are after. With Chicken I tend to stay with Starch velveting or Blanching as is. Soda Velveting is best done with tougher meats like Pork or Beef.
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