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Chop suey

Join me to prepare a delicious chicken chop suey, an Asian dish in its Colombian version. Easy and quick to make, an excellent way to eat vegetables. I will tell you my secret to make it, and it fits you perfectly.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch
Cuisine: Colombian
Keyword: chicken chop suey, chop suey
Servings: 3
Author: Lorena Rodríguez


  • A breast cut into pieces
  • 1 medium onion cut into julienne
  • 2 tablespoons sugar
  • 1 carrot cut into thin julienne
  • ½ cup cabbage cut into thin strips
  • 1 red or yellow paprika cut into julienne
  • 1 celery branch cut into thin slices
  • ½ cucumber without skin or seeds and cut into thin julienne
  • 5 sprigs of broccoli halved
  • ½ cup well-washed Soybean sprout
  • 2 tablespoons vegetable oil
  • 1 tablespoon garlic paste or a well-macerated garlic
  • ½ cup soy sauce
  • Oregano salt, pepper and thyme to taste


  • Beforehand, make a sugar mixture with a quarter cup of soy sauce, add it to a bowl along with the chicken pieces and let it marinate for about 25 minutes.
  • Drain the chicken that already marinated and adds it even wok (Sauté n deep with the tablespoon of oil and start to sauté it at medium-high temperature.
  • After one minute, add the vegetables one by one, starting with the onion, garlic, carrot, cabbage, and paprika and continue stirring. Finish adding the broccoli and celery.
  • Add the quarter cup of soy sauce, salt, and spices to taste. While stirring. All of the above takes about 12 minutes.
  • Finally, add the Soybean sprout and cook for four more minutes or until you notice that the vegetables are ready.
  • Serve hot with a serving of brown rice or whole-wheat bread.

Enjoy your meal!


    If you prefer the wetter chop suey, add a little more soy sauce or a quarter cup of chicken broth in half the cooking time.