Classic Chicken Chop Suey

Charmaine Lu -
  • 2 tbsp oil
  • 1 chicken breast, cut into bite-size chunks
  • 1 sliced onion
  • 2 crushed garlic cloves
  • 1 sliced carrot
  • ½ tbsp each of soy sauce, salt and sugar
  • Pinch of white pepper
  • 2 chopped spring onions
  • 100g beansprouts
  • 1 tbsp cornflour, mixed with 2 tbsp of water
  • 1 tsp sesame oil
  • Heat the oil in a wok and brown the chicken all over. Once browned, add the onion and garlic and stir fry for a minute, then toss in the carrots, soy, salt, sugar, pepper and spring onions. Stir well, then add the beansprouts and fry for 1 more minute before adding 50ml boiled water.
  • Bring to a simmer, then pour in the cornflour paste and stir well to thicken the sauce. Remove from the heat, add the sesame oil, then serve with steamed rice.
10 mins
2 serving