For a thinner sauce: For a thinner sauce, similar to chow mein, you can reduce the amount of cornstarch used.Add a pinch of sugar: This is entirely optional, but if you prefer your chop suey sauce with a slight sweetness, then just a pinch or two of sugar (or a sugar-free sweetener) can help to balance against the salty soy sauce.
Soy sauce: If you’re gluten-free, then you can use tamari or coconut aminos.Vegetable broth: Feel free to use the broth of your choice homemade, reduced-soy, etc.The Ingredients and Substitutions Chop Suey Sauce However, for this vegan version, I’ve combined mixed vegetables with a flavorful sauce and served the chop suey with rice. Once cooked, it is then served up with either rice or noodles. Guess what?! It tastes delicious every single time! Since you can use the side of your choice, this veggie chop suey recipe is easily gluten-free, versatile, and is a wholesome, comforting dish your entire family will love! I love to rotate this alongside sticky teriyaki tofu, garlic broccoli stir-fry, and kung pao cauliflower.Ĭhop Suey is an American Chinese dish (named after the fact that it is filled with bits and pieces/ miscellaneous leftovers) that is usually made up of meat (usually chicken, beef, pork, fish, or shrimp) and eggs combined with vegetables in a thick starch-thickened sauce that often contains stock, oyster sauce, and soy sauce. I’ll often use bits and pieces of what is lying around and swap out rice, noodles, and crispy noodles based on what’s available. It’s perfect for a last-minute mid-week meal and for using up all the veggies sitting in your crisper drawer/pantry. Even better, you can have this dish from kitchen to table in around 20 minutes. This dish combines lots of fresh veggies with a thick, savory, sauce made of simple pantry staples. I’ve already shared recipes for Hibachi-style Japanese fried rice, spicy sriracha noodles, and vegetable lo mein not too long ago. This vegetable chop suey recipe is everything I love, with tons of veggies and a super delicious savory brown sauce for a healthy but hearty meal. Perfect for a healthy lunch or dinner, this recipe is gluten-free, dairy-free, naturally vegan, and ready in about 25 minutes!įlavorful, Hearty, Wholesome Veggie Chop Suey It’s such an easy Chicken Chop Suey recipe that’s much lower in points than take out.Enjoy this vegetable chop suey which combines mixed veggies with a savory, slightly spiced starch-thickened sauce served over rice or noodles with optional tofu. Once the sauce begins to simmer reduce the heat and let cook for 5 minutes. In a small bowl I mixed together the chicken broth, cornstarch, soy sauce, sesame oil and rice wine vinegar.Īdd the sauce to the pan and increase the heat to medium high. While the vegetables were cooking I started getting the sauce ready. Let that cook for 4 minutes.Īdd the bean sprouts and cook for 1 minute. Once the chicken was done cooking I pushed it to the side and added the carrots, celery, onion and garlic. While the chicken was cooking I cut up my vegetables. Let the chicken cook until it is no longer pink. Heat the large skillet over medium heat then add the oil and chicken. Because of that I used a large nonstick skillet. To keep this recipe low in points I reduced the amount of oil I used. If you prefer a vegetarian version you could use tofu instead of chicken and vegetable broth instead of chicken broth.Ĭut the boneless, skinless chicken breast into bite size pieces. You could also add snow peas, bok choy or baby corn. For the vegetables in my Chicken Chop Suey I used bean sprouts, celery, onion and carrots.