Chicken chop suey with rice
Strips of chicken stir-fried with white cabbage, carrot, red pepper, bean sprouts and spring onions in a glossy soy sauce thickened with cornflour, with boiled rice. A Chinese-restaurant classic that is also cooked at home, with pork or just vegetables too.
- 35 minTime
- 33 minHands-on
- 4Portions
- 46 gprotein per portion
- 620kcal per portion
Ingredients for 4 portions
- 600 gChicken breast, in strips
- 5 tbspSoy sauce
- 1 tbspCornflour
- ≈ 150 mlWater, cold
- 3 tbspRapeseed oil
- 1Yellow onion, thinly sliced
- 2Carrots, in matchsticks
- 1Bell pepper, in strips
- 300 gWhite cabbage, finely shredded
- 2 clovesGarlic, finely chopped
- 1 tspGinger, grated (optional)
- 250 gBean sprouts
- 3Spring onions, sliced
- to tasteSalt
On the side
- 300 gRice
Method
- Boil the rice in plenty of salted water for 16–18 minutes until tender, then drain.
- Meanwhile, cut the chicken into strips and toss with 1 tablespoon of the soy sauce.
- Slice the onion, cut the carrots into matchsticks and the pepper into strips, finely shred the cabbage and chop the garlic. Grate the ginger, rinse the bean sprouts and slice the spring onions, keeping the white and green parts apart.
- Heat half the oil in a wok or large frying pan over a high heat and stir-fry the chicken for 5–6 minutes, until browned and cooked through. Set aside.
- Add the rest of the oil and stir-fry the onion, carrot and white spring onion for 3 minutes. Add the pepper, cabbage, garlic and ginger and stir-fry for 3–4 minutes more, until the vegetables are tender but still crisp.
- Stir the cornflour into the water with the rest of the soy sauce. Return the chicken to the wok with the bean sprouts, pour in the sauce and stir-fry for 1–2 minutes, until it thickens and turns glossy. Scatter over the green spring onion and season with salt.
- Serve with the rice.
