Chicken Chop Suey Recipe

I like making Chicken Chop Suey when I want a fuller chicken version of my classic Chop Suey. This Chicken Chop Suey recipe has chicken liver, gizzard, shrimp, quail eggs, and mixed vegetables in a light sauce. I like serving this with warm white rice because the sauce is just enough to coat the rice without making the dish too heavy. Chicken Chop Suey shows up often in my kitchen because it gives me vegetables and protein in the same wok, and the ingredients are easy to find in any market.

The chop suey I grew up eating had a simple and familiar flavor, with chicken and liver doing most of the work. I still enjoy that style, and this version builds on it by adding gizzard, shrimp, and quail eggs for more texture and flavor. The gizzard gives a nice chew, the shrimp adds a little sweetness, and the quail eggs make the dish more filling. The sauce stays light, so the vegetables still taste fresh and do not get covered up.

The order of cooking matters here because each ingredient needs a different amount of time. I tenderize the gizzard first before adding it back later. The vegetables cook just enough so they stay crisp. The liver only needs a quick sauté, while the shrimp and quail eggs go in near the end so they do not overcook. Serve this Chicken Chop Suey over warm white rice and you have a colorful meal that feels complete.

What is Chicken Chop Suey?

Chicken Chop Suey is a stir fried dish made with chicken, mixed vegetables, and a light savory sauce. Chop Suey comes from the Cantonese term tsap seui, which means assorted pieces. The dish became popular because cooks could use different kinds of meat and vegetables in one wok. That idea fits Filipino home cooking very well because we like dishes that go well with rice and can feed the family.

Filipino Chicken Chop Suey is different from American Chop Suey. The Filipino version has vegetables, chicken, and a light sauce, then it is served with rice. Many Filipino versions also include chicken liver because it gives the sauce a deeper flavor. This version also has chicken gizzard, shrimp, and quail eggs, which makes the dish more filling. A simpler chicken and liver style closer to what I ate as a kid is my Super Tasty Chop Suey, which uses chicken breast instead of gizzard.

This Chicken Chop Suey is also different from the main Chop Suey recipe because pork is not part of the mix. The flavor comes from chicken parts, shrimp, vegetables, oyster sauce, and the natural sweetness of the quail eggs. It still has the same rice friendly style, but the taste and texture are more focused on chicken and seafood.

I like seeing Chicken Chop Suey on the table during family meals because it brings color and balance. The vegetables keep the dish light, while the chicken parts, shrimp, and quail eggs make it satisfying enough to serve as the main dish. A spoonful of this over warm rice is simple, filling, and always good.

Why This Chicken Chop Suey Recipe Works

I have been cooking Chop Suey for more than thirty years. These are the small things that help me get better texture and flavor from the dish.

• Blanch the vegetables first – Drop them in boiling water for one minute, then shock them in ice water. They keep their color and bite. Without this step, the wok turns into a stew pot.
• Boil the gizzard separately – Gizzard is tough. It needs around twenty to thirty minutes of boiling on its own before it joins the wok. Everything else cooks in a few minutes, so the gizzard has to be ready ahead.
• Cook the liver for three minutes only – Any longer and the liver turns dry. Three minutes gives you the savory flavor without the bitter taste.
• Use oyster sauce as the main seasoning – It gives the sauce its umami and its color. I do not add soy sauce here because the oyster sauce already brings salt.
• Keep the heat high once the wok starts going – Low heat steams the vegetables and they go soft. High heat sears them and they stay pleasant to eat. You should hear a good sizzle when the vegetables hit the wok. That tells you the pan is hot enough.

Ingredients

• Shrimp – Adds sweetness that pairs well with the chicken parts
• Chicken gizzard – The chewy bite that makes this version different
• Chicken liver – Gives the sauce a stronger savory taste
• Quail eggs – Boiled and added near the end for a creamy bite
• Magic seasoning – A pinch of all purpose Filipino seasoning for extra flavor
• Carrot – Sliced thin for color and a little sweetness
• Snow peas – The crispest vegetable in the mix
• Young corn – Mild crunch that picks up the sauce
• Cauliflower – Cut into florets so it cooks evenly with the other vegetables
• Red bell pepper – Sliced into squares for color
• Cabbage – Roughly chopped, wilts just enough to hold the sauce
• Garlic – Chopped and sautéed first for the aromatic base
• Onion – Sliced thin so it softens fast in the wok
• Oyster sauce – The main seasoning, gives the sauce its umami and shine
• Whole button mushrooms – Earthy and meaty
• Cornstarch – Dissolved in water to thicken the sauce
• Cooking oil – For sautéing the aromatics and proteins

Equipment

• Large wok or skillet – I use a fourteen inch wok at home. A twelve inch skillet works if you do not have one. The pan needs to be wide enough that you can toss everything without spilling.
• Cooking pot – For boiling the gizzard and blanching the vegetables. A medium pot is enough.
• Strainer or spider – Makes it easy to lift the blanched vegetables out of the boiling water before they overcook.
• Mixing bowl with ice water – Have this ready before you start. Once the vegetables are blanched, they go straight in.

Get the gizzard boiling first, then blanch the vegetables while it cooks. Once everything is ready, the wok part only takes about ten minutes.

1. Boil one quart of water in a pot, then add the carrot and blanch for 30 seconds.
2. Add the snow peas, young corn, red bell pepper, and cauliflower and cook for one minute, then add the cabbage and cook for another minute.
3. Transfer all the vegetables to a bowl of ice water for two minutes.
4. Drain well and set aside.

The ice water step is the one most people skip. Do not skip it. That is what keeps the colors right and the vegetables pleasant to eat.

1. Blanch the shrimp in the same boiling water until they turn orange, then remove and set aside.
2. Boil the chicken gizzard in fresh water until tender, then drain and set aside.

The gizzard takes the longest of anything in this recipe. I start it as soon as I put the vegetable water on to boil so it is ready by the time the rest is done.

1. Heat cooking oil in a wok, then sauté the garlic until light brown and add the onion to cook until soft.
2. Add the chicken liver and sauté for three minutes until lightly browned.
3. Add the boiled gizzard, pour in the oyster sauce, toss in the blanched vegetables, and season to taste, then stir and cook for one minute.
4. Add the shrimp, quail eggs, and button mushrooms, then cook for two more minutes while stirring gently.

Keep the heat high. If you hear bubbling instead of sizzling, turn the heat up.

1. Combine the cornstarch with three tablespoons of water and stir until smooth.
2. Pour the slurry into the wok and toss until the sauce thickens slightly and coats the vegetables, then transfer to a serving plate and serve warm with steamed rice. Share and enjoy!

What to Serve with Chicken Chop Suey

This dish is vegetable forward, so I like pairing it with rice and one richer main dish. Here are the dishes I serve alongside it most often.

• Steamed white rice – The standard pairing. The sauce clings to each grain and the rice balances the dish.
• Sinangag – Garlic fried rice gives the meal a sharper aroma and works well for breakfast or lunch.
• Saffron Rice – A more aromatic option that pairs well with the savory sauce.
• Filipino Chicken Barbecue – Smoky and sweet, pairs well with the fresh stir fried vegetables.
• Pork Adobo – Rich and tangy, makes a strong contrast against the lighter vegetable dish.

Storage

The chicken liver and shrimp are the parts that change fastest after the dish sits, so storage matters more here than with the basic vegetable Chop Suey. Cool the leftovers within an hour of cooking and the dish holds up well for a quick meal the next day.

• Refrigerator: Airtight container, two days. I do not push it past two days because the chicken liver develops a strong metallic taste by day three. The gizzard and quail eggs hold up fine for longer, but the liver is the limit.
• Freezer: Not recommended. The liver turns grainy after thawing and the shrimp becomes rubbery. Quail eggs also lose their texture and turn slightly tough. If you have leftovers you cannot finish, I would rather you use them in fried rice the next day than freeze the dish whole.
• Reheating: Hot pan, medium heat, two to three minutes. Add the shrimp and quail eggs at the very end of reheating so they only warm through and do not toughen up. The liver also benefits from a shorter reheat, so I usually pull the leftovers off the heat the moment they are warm rather than letting them sit on the pan.

More Filipino Vegetable Recipes

• Chopsuey with Chicken and Broccoli – A simpler chicken and broccoli combo for a weeknight dinner.
• Asian Chicken Stir Fry – A lighter version that uses chicken breast and a similar sauce.
• Chicken Liver and Gizzard Stew with Quail Eggs – Same proteins as this dish but cooked inadobo style instead of stir fried.
• Pancit Canton – The noodle dish often served alongside Chop Suey at family gatherings.

• Chicken liver and gizzard – Use sliced chicken breast or thigh if you want a milder version. The dish works without the liver, you just lose some of the savory depth.
• Shrimp – Squid or scallops work. Adjust the cooking time so neither one turns rubbery.
• Quail eggs – Halved hard boiled chicken eggs work if quail eggs are hard to find. Two chicken eggs cover what fifteen quail eggs do in the original.
• Oyster sauce – Combine soy sauce, a small pinch of sugar, and a splash of hoisin for a close substitute.
• Snow peas – Sugar snap peas or green beans. Add green beans earlier because they need more time.
• Cauliflower – Broccoli florets work and bring more color contrast.

I hope you try this recipe the next time you want vegetables, protein, and sauce in one good dish. Serve it with warm rice and enjoy it while the vegetables still have a nice bite.