Chicken Chop Suey

Ingredients

• Chicken Breast150 g
• Red Pepper1/4 count (30 g)
• Zucchini1/4 count (50 g)
• Onion1/2 count (75 g)
• Carrot1/2 medium (30 g)
• Mung Bean Sprouts1/2 cup (45 g)
• Ginger1/2 slice (1 g)
• Garlic1/2 clove (2 g)
• Soy Sauce3 tablespoon (42 g)
• Sesame Oil1/2 tablespoon (5 ml)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Cut the onion into thin strips and the rest of the vegetables into sticks (carrot, zucchini, red pepper). Set aside.

2. 2

   Step 2

   In a bowl place the soy sauce along with the chopped ginger and garlic. Set aside.

3. 3

   Step 3

   In a wok or large frying pan, heat the oil over medium-high heat.

4. 4

   Step 4

   Once heated, add the vegetables and fresh mung bean sprouts (optional: bok choy or snow peas). Cook for about 10 minutes, stirring now and then.

5. 5

   Step 5

   Meanwhile, cut the chicken breast into bite-sized pieces. Add to the wok and cook over high heat for about 5 minutes.

6. 6

   Step 6

   Add the soy sauce mixture (with garlic and ginger) and sesame oil.

7. 7

   Step 7

   Cook for about 10 more minutes over high heat to evaporate the liquid and get a thick sauce. Remember to stir to avoid burning it.

8. 8

   Step 8

   Remove from heat and serve with white rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Chop Suey can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.