Main Courses Recipes - Chicken Chop Suey Recipe

Ingredients

• 4 tablespoons soy sauce

• 2 teaspoons brown sugar

• 500g/1lb 2oz skinless, boneless chicken breasts

• 3 tablespoons vegetable oil

• 2 onions (quartered)

• 2 garlic cloves (crushed)

• 350g/12oz bean sprouts

• 3 teaspoons sesame oil

• 1 tablespoon corn flour

• 3 tablespoons water

• 450ml/3/4pt chicken stock

Serves 4

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Method:

1. Mix the soy sauce and sugar together in a small bowl, stirring until the sugar has dissolved.

2. Trim any fat away from the chicken and cut into thin strips. Place the meat in a shallow dish and spoon the soy mixture over it, turning to coat. Marinate in the refrigerator for 20 minutes.

3. Heat the oil in a wok and stir-fly the chicken for 2 to 3 minutes, until golden brown. Add the onions and garlic and cook for a further 2 minutes. Add the bean sprouts, cook for 4 to 5 minutes, and then add the sesame oil.

4. Mix the corn flour and water to form a smooth paste. Pour the stock into the wok, add the corn flour paste and bring to the boil, stirring until the sauce is thickened and clear. Serve hot.