Chicken Chop Suey Recipe
Quick and easy chicken chop suey recipe with juicy tender chicken slices and colourful vegetables in a delicious thick savoury sauce. Serve over a bed of rice, delicious dinner ready in 20 minutes!
Servings: 2
Calories: 411kcal
Ingredients
- 200 g Boneless chicken thigh/breast
- 2 tbsp Oil ( vegetable/peanut/canola or sunflower oil )
- 3 cloves Garlic ( thin slices )
- 4-5 Baby corn ( sliced )
- 1 Carrot ( sliced )
- 4-5 Mushroom ( sliced )
- ½ Sweet Onion ( sliced )
- 8-10 Snow peas ( mangetout )
- 1 head Pak Choy ( cut and separate leaves and stalks )
Chop Suey Sauce
- 1 tbsp Light soy sauce
- 2 tbsp Oyster Sauce
- 1 tsp Sesame oil
- ¼ tsp White pepper
- ½ cup Chicken stock ( or water )
- 1 tsp Sugar
- 1 tsp Corn flour
Chicken Marinade
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Corn flour
- ¼ tsp Baking soda
Instructions
- Firstly, cut the chicken into thin slices. In a mixing bowl, add the chicken slices and marinade ingredients, mix well and set aside for 10-15 minutes.
- In a small bowl, combine the chop suey sauce ingredients, mix well and set aside.
- In a large wok/pan, add 2 tablespoon of oil, stir fry the chicken slices with medium high heat for 2-3 minutes. Then push the chicken to one side and add the garlic slices and stir for few seconds.
- Add carrot and baby corn stir for few seconds, then follow with the mushroom, snow pea, pak choy stem part. Stir fry for 1 minute.
- Then add the pak choy leaves and pour the sauce in.
- Stir well to combine the sauce and ingredients evenly. When the sauce is reduced and start to thick, its ready.
- Place over hot steamed rice and serve immediately! Enjoy!
Nutrition
Calories: 411kcal | Carbohydrates: 23g | Protein: 29g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1460mg | Potassium: 821mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5232IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 2mg
