A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Crispy Chicken Chop Suey from the Wok | Colorful Vegetables in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Zarte Hähnchenbruststreifen und knackiges, buntes Gemüse in einer herzhaften, aromatisch eingedickten Sojasauce mit Sesamöl: In nur 15 Minuten steht dieser asiatische Wok-Klassiker dampfend auf dem Tisch – perfekt serviert mit duftendem Jasminreis.
Preparation method
Preparation & Sauce
Cook the jasmine rice in lightly salted water according to package instructions and keep warm.
Pat the chicken breast fillet dry and cut into bite-sized, thin strips. Peel and finely chop the garlic and ginger. Deseed the bell pepper and cut into strips. Peel the carrot and cut into thin slices or matchsticks. Clean and quarter the mushrooms. Wash the spring onions and cut into rings. Thoroughly rinse and drain the mung bean sprouts.
For the chop suey sauce, stir the cornstarch into 100 ml of cold water until smooth. Stir in the soy sauce and dark sesame oil until a uniform sauce forms.
Chef's tip
Velveting secret tip: If you marinate the chicken meat for 10 minutes with 1 tsp cornstarch and 1 tsp soy sauce before frying, it will stay especially tender and juicy in the hot wok.
For even more vegetable goodness, you can add crunchy sugar snap peas or broccoli florets to the chop suey as desired.
30 min
Under an hour
