Step 1 of 6
0 of 6 done
Slice chicken into thin strips. Marinate 10 min with 1 tbsp light soya and a pinch of tapioca powder.
Heat oil in a wok over high heat until smoking. Sear chicken 3 min until just cooked through, then remove.
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.
Return chicken. Add light soya, mushroom soya, and a splash of water. Toss 1 minute.
Mix tapioca powder with 2 tbsp water; add to wok and toss until glossy.
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.