Summary

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

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Instructions

1. Chop the onions and chicken fillet, quarter the mushrooms, wash the bean sprouts and drain.
2. Cut the red peppers into narrow strips
3. 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.
4. 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.
5. Mix the chopsuey with the chicken, then add 2 teaspoons of oil, e.g. sesame oil.
6. In addition 6 tablespoon cooked rice per person