There’s something so comforting about a bowl of chop suey — those tender-crisp vegetables, juicy bits of protein, and that glossy savory sauce. But let’s be honest, the carb count can sneak up on you fast, especially if you’re serving it over rice or noodles. That’s why this Low-Carb Chicken Chop Suey with Cauliflower Rice is a game changer. It keeps all the flavor and satisfaction of a classic chicken chop suey recipe, but swaps out traditional rice for light and fluffy cauliflower rice. The result? A dish that hits all the right notes but won’t leave you feeling sluggish after. Whether you're following a keto lifestyle or just looking to clean things up a bit, this one's for you.
Low-Carb Chicken Chop Suey with Cauliflower Rice
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine American, Chinese
Servings 4 Generous Bowls
Wok or large nonstick skillet A wok works best for stir-frying because of the high sides and even heat, but a large skillet will do just fine.
Chef’s knife and cutting board You’ll be chopping a fair bit of veggies.
Grater or microplane For grating ginger and optionally garlic.
Wooden spoon or silicone spatula To stir-fry everything without scratching your pan.
Food processor or box grater (if making cauliflower rice from scratch): Otherwise, go with pre-riced cauliflower to save time.
For the Chicken Chop Suey
- 1 lb boneless skinless chicken thighs (you can use breasts, but thighs stay juicier)
- 2 tbsp avocado oil or sesame oil
- 1 cup sliced celery
- 1 red bell pepper sliced into thin strips
- 1 small yellow onion sliced
- 1 cup snow peas or sugar snap peas
- 1 cup bean sprouts
- 1 cup sliced mushrooms shiitake or button
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
For the Sauce
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1/2 cup chicken broth
- 1 tsp arrowroot powder or cornstarch optional, for thickening
- 1/2 tsp monk fruit sweetener or a touch of honey if not strictly low-carb
For the Cauliflower Rice
- 1 large head of cauliflower or a 12-oz bag of pre-riced cauliflower
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- Optional: pinch of garlic powder
Step 1: Prep all your ingredients.
Chop your chicken into bite-sized pieces. Slice all vegetables ahead of time and have your sauce ingredients ready — once you start stir-frying, it all moves quickly.
Step 2: Cook the chicken.
Heat 1 tbsp of avocado oil in a wok or skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 5-6 minutes. Remove and set aside.
Step 3: Sauté the vegetables.
In the same pan, add another tablespoon of oil. Toss in the onions, celery, mushrooms, and bell peppers. Stir-fry for about 3-4 minutes until just tender but still crisp. Add the ginger and garlic and cook for another 30 seconds until fragrant.
Step 4: Combine everything.
Return the cooked chicken to the pan along with snow peas and bean sprouts. Stir everything together.
Step 5: Make the sauce.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, chicken broth, and sweetener. If you're using a thickener like arrowroot, dissolve it in a tablespoon of water first, then stir it into the sauce. Pour the sauce into the pan and let it simmer for 2 minutes until slightly thickened.
Step 6: Make the cauliflower rice.
In a separate skillet, heat olive oil. Add the cauliflower rice and sauté for about 5 minutes, stirring occasionally, until it's tender. Season with salt, pepper, and garlic powder if desired.
Step 7: Plate and serve.
Scoop cauliflower rice into bowls and top with a generous helping of the chicken chop suey. Garnish with sliced green onions or sesame seeds if you like.
Pairings
This homemade Chinese food dish pairs beautifully with:
- Hot jasmine tea or green tea, which helps cut through the richness of the sauce.
- A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio if you’re in the mood for wine.
- Want a veggie side? Try a quick stir-fried bok choy or garlic spinach.
For those not counting carbs, toss in some crispy wonton strips on top for crunch.
FAQs
1. Can I use chicken breast instead of thighs?
You can! Chicken breast works fine in this dish, though it tends to cook a bit faster and can dry out if overdone. Thighs are more forgiving and flavorful, which is why they're preferred.
2. Can I swap in pork or beef?
Absolutely. This recipe is incredibly versatile. Want to make it a pork chop suey recipe or even a beef chop suey recipe? Just sub in thinly sliced pork shoulder or flank steak and cook it the same way.
3. How about making it vegetarian?
Yes! Skip the meat entirely and double up on mushrooms, snap peas, and even add water chestnuts for crunch. That gives you something similar to a vegetable chop suey.
4. What’s the difference between chop suey and chow mein?
Good question. Chop suey is a saucy stir-fry served over rice, while chow mein, like in a chicken chow mein recipe easy, uses noodles and is usually less saucy and more pan-fried.
5. Can I use this as a base for other chop suey styles?
Totally. This recipe plays nice with the classics. You could tweak it to reflect flavors of a chopsuey recipe Filipino style by adding quail eggs or liver, or lean more into a chop suey recipe Chinese by sticking to bamboo shoots, napa cabbage, and wood ear mushrooms.
A Note on Tradition and Twists
Chop suey has a fascinating backstory — it’s one of those dishes born out of cultural blending. Whether it’s the chop suey recipe Chinese immigrants brought to the U.S., or the American chop suey recipe New England locals know (which, fun fact, is more like a pasta casserole!), this dish has taken on countless forms. Our low-carb version gives a nod to the original while leaning into modern health-conscious cooking.
You could even think of it as a distant, carb-light cousin of dishes like khao suey recipe from Myanmar or a chicken chop curry bowl — all warm, hearty meals that bring the comfort.
