Chop Suey for Figure-conscious
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 onion (s)
- 550 g chicken breast fillet (s)
- 350 g mushrooms
- 200 g bean sprouts
- 2 red pepper (s)
- 14 teaspoon soy sauce
- 2 teaspoons neutral oil, e.g. rapeseed oil
- 4 teaspoons cornstarch
- 400 ml vegetable stock or stock
- 1 teaspoon sambal oelek
- 1 pinch (s) sugar
- 2 teaspoons oil, e.g. sesame oil
- 12 tablespoon rice, cooked
Print Recipe
Pin Recipe Instructions
- Chop the onions and chicken fillet, quarter the mushrooms, wash the bean sprouts and drain.
- Cut the red peppers into narrow strips
- Marinate the meat in 2 teaspoons of soy sauce and fry briefly in 2 teaspoons of vegetable oil, remove from the pan and set aside. Fry the mushrooms, peppers and onions in the frying stock.
- Mix 4 teaspoons of cornstarch (free amount) with 400 ml of vegetable stock (½ teaspoon instant powder), add to the vegetables, bring to the boil and then add the bean sprouts for 3 minutes and season with 12 teaspoons of soy sauce, a teaspoon of sambal oelek and a pinch of sugar.
- Mix the chopsuey with the chicken, then add 2 teaspoons of oil, e.g. sesame oil.
- In addition 6 tablespoon cooked rice per person
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