Chicken Chop Suey with Crispy Vegetables

Name: Chicken Chop Suey with Crispy Vegetables
Prep time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Française
Ingredients: 500 g chicken breast, cut into cubes; 200 g mushrooms, sliced; 1 carrot, julienned; 1 red bell pepper, sliced into strips; 1 cup broccoli florets; 2 cups white cabbage, shredded; 1 onion, cut into thick slices; 1 cup bean sprouts; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp toasted sesame oil; ½ cup soy sauce; ½ cup water or chicken broth; 1 tbsp cornstarch; 1 tsp sugar

By Marie Lefebvre · Updated September 17, 2026

A hearty stir-fry of tender chicken and colorful vegetables tossed in a savory soy-ginger sauce. This Asian-inspired dish comes together in under 30 minutes and makes a satisfying weeknight dinner the whole family will love.

Prep⏱️ 20 min

Servings👥 3 servings

Difficulty📊 Easy

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🛒 Ingredients

3 servings

500 g chicken breast, cut into cubes
200 g mushrooms, sliced
1 carrot, julienned
1 red bell pepper, sliced into strips
1 cup broccoli florets
2 cups white cabbage, shredded
1 onion, cut into thick slices
1 cup bean sprouts
2 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp toasted sesame oil
½ cup soy sauce
½ cup water or chicken broth
1 tbsp cornstarch
1 tsp sugar

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Directions

1
In a bowl, whisk together the soy sauce, water (or broth), sesame oil, sugar, and cornstarch until fully dissolved. Set the sauce aside.
2
Heat a wok or large skillet over high heat with a drizzle of neutral oil.
3
Stir-fry the chicken cubes for 4–5 minutes until golden and cooked through. Remove and set aside.
4
In the same wok, sauté the mushrooms, garlic, and ginger for 1 minute over high heat, stirring constantly.
5
Add the carrot and broccoli and cook for 2 minutes, stirring frequently.
6
Add the bell pepper, onion, and cabbage. Cook for another 2 to 3 minutes — vegetables should remain slightly crisp.
7
Return the chicken to the wok, add the bean sprouts, and toss everything together.
8
Stir the reserved sauce to redistribute the cornstarch, then pour it evenly over the stir-fry.
9
Cook over medium-high heat for 1 to 2 minutes, stirring continuously, until the sauce thickens and coats all ingredients.
10
Remove from heat immediately and serve hot over steamed white rice.

💡 Chef's Tip

Prep all your vegetables before you start cooking — the wok heats up fast and there's no time to chop mid-stir-fry. A few extra drops of sesame oil right before serving add a wonderful depth of flavor.