Recipes

Chicken chop suey

A healthy twist on a family favourite.

Chicken chop suey

Method

  1. Break the vermicelli into shorter lenghts, place it in a bowl and cover it with boiling water.  Leave it until soft and then drain.
  2. Heat the oil in a large, heavy-bottomed pan.  Add the chicken and stir-fry until cooked.  (You may need to do this in several batches).  Remove it from the pan.
  3. Add the onion, garlic, celery and carrots to the pan and cook for 5 minutes.  Add the cabbage and peas and cook for a further 5-8 minutes.
  4. Add the vermicelli to the vegetables and stir through.
  5. Add the chicken and the soy sauce, stir and heat throughly.  Serve with rice.

$1.26 per serve as at Oct 2015

Note

Children can choke on food at any age but the risk is higher in children under 5 years. Refer to the Ministry of Health Guidelines to find out more. Search ‘food and choking' at health.govt.nz

Chicken chop suey

To serve

To serve: 25

You need

  • 250g bean thread vermicelli
  • 1 Tbsp oil
  • 800g-1kg boneless, skinless chicken diced
  • 1 medium onion, chopped
  • 3 tspn garlic, crushed
  • 3 stalks celery, finely diced
  • 4 large carrots, finely diced
  • 1/2 large or 1 small cabbage, finely sliced
  • 500g frozen peas
  • 1/4 cup soy sauce (low salt)

Method

  1. Break the vermicelli into shorter lenghts, place it in a bowl and cover it with boiling water.  Leave it until soft and then drain.
  2. Heat the oil in a large, heavy-bottomed pan.  Add the chicken and stir-fry until cooked.  (You may need to do this in several batches).  Remove it from the pan.
  3. Add the onion, garlic, celery and carrots to the pan and cook for 5 minutes.  Add the cabbage and peas and cook for a further 5-8 minutes.
  4. Add the vermicelli to the vegetables and stir through.
  5. Add the chicken and the soy sauce, stir and heat throughly.  Serve with rice.

$1.26 per serve as at Oct 2015

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