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Chicken chop suey

by Christina Julia

Chicken chop suey

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 tablespoons light soy sauce
  • 2 teaspoons soft brown sugar
  • 500g/1lb 2oz skinless chicken breast fillets
  • 3 tablespoons vegetable oil
  • 2 onions, quartered
  • 2 garlic cloves, crushed
  • 350g/12oz beansprouts
  • 3 teaspoons sesame oil
  • 1 tablespoon cornflour
  • 450ml/3โ„4pt chicken stock


  • Mix the soy sauce and sugar together in a small bowl, stirring until the
    sugar has dissolved.
  • Trim any fat away from the chicken, and cut into thin strips. Put the meat
    in a shallow dish, and spoon the soy mixture over it, turning to coat.
    Marinate in the refrigerator for 20 minutes.
  • Heat the oil in a wok, and stir-fry the chicken for 2โ€“3 minutes until
    golden brown. Add the onions and garlic, and stir-fry for a further
    2 minutes. Add the beansprouts, stir-fry for 4โ€“5 minutes, then add the
    sesame oil.
  • Mix together the cornflour and 3 tablespoons water to form a smooth
    paste. Pour the stock into the wok, add the cornflour paste and bring to
    the boil, stirring until the sauce is thickened and clear. Serve hot

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