Chicken Chop Suey
A kind of chicken stir-fry enlivened with plenty of onions, mushrooms, broccoli and carrots that is easy to make, colourful and plainly delicious.
Ingredients
- 2 chicken breasts, cut into cubes
- 1 carrot, sliced into round shape
- 50 grams bean sprouts
- 2 tablespoons garlic paste
- 1/2 teaspoon finely chopped ginger
- 1 large onion, cut into quarters and remove the layers one by one
- 1 green pepper
- 1 small red pepper
- 1/2 cup broccoli
- 1 can whole corn, roughly chopped
- 1 can oyster mushroom
- 1 tablespoon soy sauce
- 1 tablespoon corn starch
- Roughly chopped spring onions for garnishing
- A pinch of sugar
- 1 tablespoon chili flakes
- Salt
- Pepper
- Oil
- Water
Instructions
- Marinate the chicken with 1 tablespoon garlic paste, salt and pepper and refrigerate fro 30 minutes
- In wok or pan heat 2 tablespoons of oil and brown the chicken in batches
- In the same pan heat another tablespoon of oil
- Add the chopped ginger, carrots, broccoli, oyster mushroom and stir fry for 5-8 minutes
- Add the green and red peppers and stir fry for 2-3 minutes
- Add the chicken, canned corn, chili flakes and garlic paste
- In a separate bowl add 1/4 cup of water, soy sauce, corn starch and whisk well
- Pour the sauce in the pan and add the bean sprouts
- Season with salt and pepper
- Stir well and add a pinch of sugar
- Check the consistency and add more water if required
- Allow to simmer for another 3-6 minutes
- Turn off the heat and garnish with spring onions