Chicken Chop Suey

Name: Chicken Chop Suey
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 pack (300g) Chop Suey Mix; 500g, sliced Chicken (Iqf Blanc); 4 cloves, minced Garlic; 1 tbsp, grated Ginger; 3 tbsp Light Soya Sauce; 2 tbsp Mushroom Soya Sauce; 1 tsp, toasted Sesame Seeds; 2 cups, cooked Jasmine Rice; 1 tbsp Coconut Oil; 1 tsp (slurry) Tapioca Powder

A classic Cantonese stir-fry. The Proxifresh Chop Suey mix saves you from chopping six different vegetables.

25 minServes 410 items at TheShop.mu

Ingredients

Chop Suey MixTheShop.mu
1 pack (300g)
Chicken (Iqf Blanc)TheShop.mu
500g, sliced
GarlicTheShop.mu
4 cloves, minced
GingerTheShop.mu
1 tbsp, grated
Light Soya SauceTheShop.mu
3 tbsp
Mushroom Soya SauceTheShop.mu
2 tbsp
Sesame SeedsTheShop.mu
1 tsp, toasted
Jasmine RiceTheShop.mu
2 cups, cooked
Coconut OilTheShop.mu
1 tbsp
Tapioca PowderTheShop.mu
1 tsp (slurry)

👨‍🍳How to cook

1
Slice chicken into thin strips. Marinate 10 min with 1 tbsp light soya and a pinch of tapioca powder.
2
Heat oil in a wok over high heat until smoking. Sear chicken 3 min until just cooked through, then remove.
3
Add garlic and ginger to the wok, stir 20 seconds, then tip in the chop suey mix. Stir-fry 3 min — vegetables should stay crunchy.
4
Return chicken. Add light soya, mushroom soya, and a splash of water. Toss 1 minute.
5
Mix tapioca powder with 2 tbsp water; add to wok and toss until glossy.
6
Serve over jasmine rice with a sprinkle of toasted sesame seeds.

Chef's Tip

Mushroom soya gives extra umami depth — don't swap it for plain dark soya.

Start Cooking