Chicken Chop Suey

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Red bell pepper

  Sweet, raw

  1 cup, chopped or 149g

• Vinegar

  Distilled

  4 tbsp or 60g

• Water

  Plain, clean water

  4 ¼ cup or 1.01kg

• Salt

  Table

  1 tsp or 6g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Garlic

  Raw

  1 clove or 3g

• Celery

  Raw

  2 stalk, medium or 80g

• Carrots

  Raw

  2 medium or 122g

• Pak Choi

  Chinese Cabbage - Tesco

  16 oz or 454g

• Cabbage

  Raw

  2 cup, chopped or 178g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  4 tbsp or 56g

• Cornstarch

  2 tsp or 5g

Directions

1. Cut chicken breasts into strips, wash with a vinegar and water solution. Season with salt, soy sauce and garlic. Set aside.
2. Cut celery, carrots, red sweet pepper and pak choi into strips, coarsely shred cabbage and chop scallion. .
3. Heat 2 Tbsps. of vegetable oil in a frying pan. Add celery and carrot and saute for 3-5 minutes
4. Add red sweet pepper, pak choi, and cabbage and stir fry until crunchy. Remove from the frying pan.
5. Add the remaining oil, if necessary, and saute scallion until transparent. Add seasoned chicken and fry lightly.
6. Dissolve cornstarch with water and add to the cooked chicken. Continue cooking for another two minutes or until slightly thickened.
7. Return the cooked vegetables to the frying pan and toss well.

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