Chicken Chop Suey
over brown rice with mushrooms & beansprouts4.0(438)
Calories
:
540 kcalProtein
:
27.7g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
High Protein
Allergens:
- Soja
- Tarwe
The name of this dish comes from the Cantonese "tsap sui", which roughly translates to "miscellaneous leftovers" - referring to the dish's versatility and way of using up leftover ingredients.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
1 piece
Garlic
65 g
Mushrooms
½ piece
Romano pepper
½ piece
Bell Pepper
60 g
Quick-cook brown rice
100 g
Chicken thigh strips with kebab spices
20 milliliters
Ketjap manis
(Contains: Soja, Tarwe)
25 g
Beansprouts
Not included in your delivery
½ tablespoon
Sunflower oil
50 milliliters
Low sodium chicken stock
1 teaspoon
Flour
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2261 kJ
Calories540 kcal
Fat13.9 g
Saturated Fat3.4 g
Carbohydrate71.4 g
Sugar20.3 g
Dietary Fiber7.9 g
Protein27.7 g
Salt2.3 g
Potassium354.3 mg
Calcium20.5 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Wok or sautépan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice (see Tip).
- Roughly chop the onion and crush or mince the garlic.
- Slice the mushrooms.
- Deseed the Romano pepper and the bell pepper, then cut both into strips.
Tip: to save time, use a kettle instead.
2
- Boil the rice for 10 minutes, covered, then drain and set aside.
- Meanwhile, prepare the stock.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the onion with the garlic for 2 - 3 minutes, then add the chicken and the flour. Stir-fry for 3 - 4 minutes.
3
- Add the Romano pepper, bell pepper and mushrooms and fry for 5 - 7 minutes.
- Add the ketjap and the stock, then mix well to combine.
- Allow to reduce for 2 - 3 minutes over medium-high heat.
- Add the beansprouts and fry for 1 - 2 more minutes, then season to taste with salt and pepper.
4
- Serve the rice on plates and top with the chop suey.
