Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Chicken Chop Suey

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

I went to the 2nd Chinese New Year Festival Saturday night which was awesome, so this is my Chicken Chop Suey.

In keeping with the theme, I thought I’d proffer a popular Chinese take-out. CHOP SUEY. This can be made with any meat of your choice (or prawn), I chose a universally acceptable one, CHICKEN CHOP SUEY.


  • 500 gr chicken fillet
  • 1 tsp bicarbonate soda
  • ¼ cabbage (I used Nappa)
  • 1 large carrot
  • 1 onion
  • ½ red, yellow, and ½ green pepper
  • 100 gr each water chestnuts and bamboo shoots
  • 200 gr bean sprouts
  • 1 tsp garlic and ginger paste
  • 1 TB oyster sauce
  • 2-3 chopped spring onion for garnishing
  • 1 tsp sesame oil
Chicken Chop Suey


  • 1 tsp salt
  • Pinch of white pepper
  • 1 tsp sugar
  • 1 TB oil
  • 2 tsp cornflour
  • 1 TB soya sauce
  • 1 TB water


  1. Thinly slice chicken, add the bicarb and leave for 10 minutes. Rinse thoroughly and pat dry.
  2. Marinade chicken.
  3. Slice all vegetables. Peppers into chunks, onions into halves then quarters then separate. Water chestnuts and bamboo shoots – fine matchstick strips.
  4. Cabbage just strips, carrots julienne.
  5. Heat oil in a wok and add onions with a pinch of salt to taste.
  6. Add peppers and stir-fry for 2 minutes. Remove and set aside.
  7. Add water chestnuts and bamboo shoots with salt to taste. Stir one minute and remove.
  8. Add a little more oil to wok add bean sprouts stir for 1 minute and remove.
  9. Add cabbage and carrots. Sprinkle a little water around the edges to create a little steam.
  10. Add salt to taste. Stir for 2 minutes. Remove.
  11. Add chicken to wok, without stirring the chicken too much rather try and turn it over (it’s difficult) when chicken changes color then stir till cooked. Push to the sides add garlic and ginger paste and stir for one minute.
  12. Stir in chicken. Make a gravy with cornflour, water, and oyster sauce.
  13. Make a well in the center of the chicken and pour in the gravy allow to boil then mix chicken through.
  14. Add all the vegetables to the chicken and mix through.
  15. Add 1 tsp sesame oil sprinkle with chopped spring onion, and serve.

Prepared, tried, and tested by: Melanie Kramar‎

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment