Chicken chop suey

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    Chicken chop suey

    Chicken chop suey


    20 people made this

    About this recipe: This Chinese chicken stir fry is quick and easy to make. Chicken is stir-fried with onion, pepper, celery, beansprouts and bamboo shoots. Enjoy with freshly cooked rice.

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 teaspoon sesame oil
    • 400g skinless chicken breast fillets, sliced
    • 1 small onion, chopped
    • 1 yellow pepper, cut into strips
    • 2 sticks celery, sliced
    • 100g tinned beansprouts
    • 200g bamboo shoots, cut into strips
    • 4 tablespoons soya sauce
    • 2 tablespoons sake (rice wine)
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon caster sugar
    • 1/2 teaspoon cornflour
    • salt and freshly ground black pepper, to taste

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat vegetable oil and sesame oil in a wok until very hot. Stir-fry the chicken until brown on all sides, about 2 minutes. Set aside.
    2. Add onion, pepper and celery. Stir-fry for 2 minutes. Add beansprouts and bamboo shoots. Stir-fry for 1 minute. Turn down the heat.
    3. In a bowl, mix together soy sauce, sake, rice wine vinegar, sugar and cornflour until smooth. Add to wok, then add the chicken back to the pan and let simmer until the sauce thickens and the chicken is no longer pink in the centre. Season with salt and pepper and serve hot with rice.
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