Asian wok
Chop suey with chicken and vegetables
Chop Suey with chicken and vegetables is a quick, vegetable-rich wok dish with a light, clear sauce. It thrives on fresh vegetables, short cooking times and a juicy but not heavy overall effect.
Timing
- Preparation: approx. 20 minutes
- Wok preparation: approx. 12 minutes
- Total: approx. 32 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 355 kcal
- Protein
- ≈ 36.3 g
- Carbohydrates
- ≈ 18.5 g
- Fat
- ≈ 13.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 red pepper · ≈ 150.0 g
- 1 green pepper · ≈ 150.0 g
- 2 carrots · ≈ 160.0 g
- 1 small zucchini · ≈ 250.0 g
- 1 onion · ≈ 100.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 3 tbsp oil · ≈ 40.95 g
- For the sauce: 4 tablespoons soy sauce · ≈ 60.0 g
- For the sauce: 1 tbsp rice vinegar · ≈ 15.0 g
- For the sauce: 1 teaspoon sugar · ≈ 4.0 g
- For the sauce: 1 tbsp cornstarch · ≈ 10.0 g
- For the sauce: 2 tablespoons cold water · ≈ 30.0 g
- 200 g mung bean sprouts · ≈ 200 g · Assumed quantity / reference product
- For the sauce: 2 tablespoons oyster sauce · ≈ 30.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g chicken breast fillet
- 1 red pepper
- 1 green pepper
- 200 g mushrooms
- 200 g mung bean sprouts
- 2 carrots
- 1 small zucchini
- 1 onion
- 2 cloves of garlic
- 1 piece of ginger, approx. 20 g
- 3 tbsp oil
- For the sauce: 250 ml chicken stock
- For the sauce: 4 tablespoons soy sauce
- For the sauce: 2 tablespoons oyster sauce
- For the sauce: 1 tbsp rice vinegar
- For the sauce: 1 teaspoon sugar
- For the sauce: 1 tbsp cornstarch
- For the sauce: 2 tablespoons cold water
Instructions
- Cut the chicken into fine strips. Also cut the peppers, carrots, zucchini and onion into strips. Slice mushrooms.
- To make the sauce, mix together the broth, soy sauce, oyster sauce, rice vinegar and sugar. Mix starch with water until smooth.
- Heat the wok to high heat. Add 2 tablespoons of oil and fry the chicken for 4 minutes. Take out.
- Add remaining oil to the wok. Briefly fry the onion, garlic and ginger.
- Stir-fry carrots, peppers, zucchini and mushrooms for 3 to 4 minutes.
- Return chicken to wok. Pour in the sauce and bring to the boil briefly.
- Stir in the starch mixture and thicken the sauce slightly.
- Finally, fold in the sprouts and let them sit for just 1 minute.
- Serve hot.
