As you know, I am obsessed with Jamaican recipes. Chop Suey Jamaican style delivers the perfect mix of chicken and crisp vegetables. This is a dish that reminds me of going to my favorite Chinese restaurant on the island.

Even after moving to New York, I cook this dish for my family, and they absolutely love it. I like that it comes together very quickly once you prepare the ingredients up front.

Whenever I am in the mood for a light meal, I whip up this dish, and I am satisfied. You can eat it with rice and plantains on the side.

I make it on weeknights when everyone is hungry and I want something familiar. It is a favorite amongst my kids and is the only dish they eat with veggies without fussing.

What makes this dish special to me is how it is part of Jamaican food history. Chinese immigrants settled in Jamaica over a century ago, and their cooking blended into our everyday meals without taking away our style.

That’s how dishes like Jamaican Chop Suey came about. It mirrors the Chinese method of stir-frying combined with Jamaican seasonings, Scotch bonnet, and the vegetables we use at home. Thus, if you are looking for a quick recipe for Jamaican Chop Suey, here is how I make it.

History of Jamaican Chop Suey

Jamaican Chop Suey started from the early wave of Chinese migration to Jamaica in the late 1800s. They brought their ingredients, cooking tools, and stir-fry technique, and Jamaicans blended that with our own vegetables, seasonings, and heat.

Over time, this mix turned into its own dish. That is why Jamaican Chop Suey uses pak choy, Scotch bonnet, pimento, and our style of seasoning instead of sticking to traditional Chinese flavors.

Today, you’ll find it in Jamaican Chinese restaurants, Sunday dinners, and weeknight meals across the island.

Why You’ll Love This Recipe

You’ll love this recipe because it fits perfectly into the middle of a busy day. Once everything is prepped, the dish cooks fast, which makes it ideal for weeknights.  

Everything cooks in one pot, the chicken is tender, and the veggies maintain their bright color.

Ingredients

Vegetables

• 1 whole broccoli
• Pak choy (cleaned and chopped)
• 1 large carrot
• 1 piece white onion
• 2 stalks scallion
• 1 Scotch bonnet pepper

Chicken

• Chicken breast (cleaned with vinegar and lemon, cut into pieces)

Dry Seasonings

• Black pepper
• Garlic powder
• Onion powder
• All-purpose seasoning
• Ginger (fresh, chopped)
• Pimento (whole, crushed)
• Salt
• Soya sauce

Other

• Vegetable oil
• Apple cider vinegar (for washing vegetables)

Instructions

Pat the chicken breast to remove excess water. Add black pepper, garlic powder, onion powder, all-purpose seasoning, ginger, crushed pimento, salt, and a little soya sauce. Massage everything in well. Set aside to marinate for 30 minutes.

Rinse the pak choy in apple cider vinegar and water. Cut and clean the broccoli. Slice the carrot, onion, scallion, and Scotch bonnet pepper.

Chop all fresh seasonings and set aside for sautéing. Heat vegetable oil in a pan. Add the seasoned chicken and sauté until cooked, stirring occasionally. Let it cook for about 10 minutes.

In another pot, add pak choy, broccoli, carrot, onion, scallion, and Scotch bonnet pepper. Sprinkle a little water over the vegetables, stir, and cover. Cook for 10 minutes.

Pour off some of the excess water from the vegetables to prevent the dish from becoming watery.

Add the cooked chicken to the pot of steamed vegetables. Add a pinch of salt and stir everything together. Cover and let it cook for 5 minutes to allow the flavors to blend.

Turn off the stove and plate your chop suey with boiled sweet potatoes, plantains, noodles, or rice.

My Tips For A Quick Jamaican Chop Suey

I always have all your vegetables chopped before I start because this recipe moves quickly once the heat is on. Also, Pat-drying the chicken helps it brown instead of steaming.

Crush your pimento for a stronger flavor, and don’t overcook the pak choy or broccoli so they stay bright and tender. Just a splash of water is enough to steam the vegetables. Taste before adding salt since soya sauce already adds saltiness.

This Jamaican-style Chop Suey always comes through. The vegetables stay tender, the chicken cooks perfectly, and everything blends into one pot. I make it when I want something quick that still tastes like home. Try it the next time you want a simple, flavorful dish for dinner because it never disappoints.

FAQ

1. Can I use chicken thighs instead of chicken breast?

Yes, boneless chicken thighs work well and add more flavor.

2. Can I add baby corn or mushrooms?

Yes, lots of Jamaican Chinese restaurants include both.

3. Can I make it mild?

Just use a tiny piece of Scotch bonnet or leave it out completely.

4. Should I blanch the vegetables first?

No, steaming them directly in the pot works perfectly.

5. What pairs well with Chop Suey?

Boiled sweet potatoes, rice, noodles, or fried plantains.

More Jamaican Recipes

• Yummy Peanut and Oats Porridge Recipe
• Jamaican Style Gungo Rice And Peas
• The Best Jamaican Oven BBQ Chicken Recipe

Easy Jamaican Chicken Chop Suey Recipe

Recipe by Ren PetersCourse: SidesCuisine: Jamaican, ChineseDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

310

kcal

This Jamaican Chicken Chop Suey is a quick stir-fry-style dish made with tender chicken breast, pak choy, broccoli, carrots, and fresh Jamaican seasonings. Everything cooks together in one pot for a bright, savory, comforting meal perfect for weeknights.

Ingredients

• 1 whole broccoli

• Pak choy (cleaned and chopped)

• 1 large carrot

• 1 piece white onion

• 2 stalks scallion

• 1 Scotch bonnet pepper

• Chicken

• Chicken breast (cleaned with vinegar and lemon, cut into pieces)

• Black pepper

• Garlic powder

• Onion powder

• All-purpose seasoning

• Ginger (fresh, chopped)

• Pimento (whole, crushed)

• Salt

• Soya sauce

• Other

• Vegetable oil

• Apple cider vinegar (for washing vegetables)

Directions

• Pat the chicken breast to remove excess water. Add black pepper, garlic powder, onion powder, all-purpose seasoning, ginger, crushed pimento, salt, and a little soya sauce. Massage everything in well. Set aside to marinate for 30 minutes.
• Rinse the pak choy in apple cider vinegar and water. Cut and clean the broccoli. Slice the carrot, onion, scallion, and Scotch bonnet pepper.
• Chop all fresh seasonings and set aside for sautéing. Heat vegetable oil in a pan. Add the seasoned chicken and sauté until cooked, stirring occasionally. Let it cook for about 10 minutes.
• In another pot, add pak choy, broccoli, carrot, onion, scallion, and Scotch bonnet pepper. Sprinkle a little water over the vegetables, stir, and cover. Cook for 10 minutes.
• Pour off some of the excess water from the vegetables to prevent the dish from becoming watery.
• Add the cooked chicken to the pot of steamed vegetables. Add a pinch of salt and stir everything together. Cover and let it cook for 5 minutes to allow the flavors to blend.
• Turn off the stove and plate your chop suey with boiled sweet potatoes, plantains, noodles, or rice.