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How to Cook Chopsuey

A classic and hugely popular Filipino recipe, Chopsuey is a stir-fry dish made of mixed vegetables in a thickened and perfectly seasoned white or light brown sauce with meat like pork, chicken and shrimp added to make it substantial. Serve with rice for a tasty, wholesome and complete meal!

Course Dinner, Main Course
Cuisine Asian, Filipino, Southeast Asian
Keyword chickenchopsuey, filipino chopsuey, how to make chopsuey
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6


  • ½ cup


  • 4 tbsp


  • 1 tbsp fish sauce or soy sauce
  • ½ tsp sugar
  • 4 cloves


  • 1 onion
  • 1 pound

    chicken breast,

    sliced thinly

  • 1 cup carrots, sliced thinly
  • 1 cup broccoli
  • 1 cup cauliflower
  • 1 cup young corn, sliced diagonally
  • 2 cups water or chicken broth
  • 2 tbsp oyster sauce, or to taste
  • 2 cups cabbage, chopped
  • 1 red bell pepper, chopped
  • salt and pepper, to taste
  • A few drops toasted sesame oil,


  1. In a small bowl combine the cold water and cornstarch. Season with fish sauce or soy sauce and sugar. Set aside.

  2. Heat oil to medium in a large wok or deep skillet. Sauté the garlic briefly just until its aromatic and has turned light brown in color. Add onion and continue to stir-fry for another minute. Add the chicken and cook until the chicken turns white. 

  3. Add the carrots, broccoli, cauliflower, and young corn. Stir-fry for 1-2 minutes. Add the water or chicken broth. Give it a quick stir. Season with oyster sauce. Cover the wok or skillet and allow to simmer for 3-4 minutes or just until the vegetables are crisp-tender (not mushy).  Uncover and dd the cabbage and bell pepper and cook just until the cabbage wilts. 

  4. Add the seasoned cornstarch to the mix. Cook just until the sauce thickens to your liking. Season with a little salt and pepper, to taste. Turn-off heat and drizzle with a few drops of sesame oil. Serve immediately with rice.