Chop Suey Chicken
Introduce the healthy element of Yin and Yang to your cooking with this quick easy to prepare stir-fry dish
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2 Tbsp vegetable oil
2 tsp fresh ginger - finely chopped
1 clove garlic - finely chopped
4 spring onions - sliced
2 chicken breasts - sliced
1 x 300g oriental stir-fry vegetables
2 Tbsp Sharwood's Light Soy Sauce
2 Tbsp Sharwood's Rich Soy Sauce
1 Tbsp rice wine or dry sherry
1tsp sugar
1 tsp Sharwood's Sesame Oil
1 Tbsp cornflour
150ml stock or water
null salt to taste
pinch white pepper
Cooking Method
Heat the oil in a deep-sided frying pan or wok, stir-fry the ginger garlic and white section of the spring onions, leaving the remainder for garnish, for 1 minute, add the chicken and stir-fry for 3 minutes or until just cooked. Add the vegetables and continue frying for 2 minutes. Add the soy sauces, sherry, sugar and sesame oil to the wok. Blend cornflour with the stock, add to the wok, stirring all the time until the sauce has thickened, season to taste. Serve immediately, garnished with remaining sliced spring onion.
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