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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Oil | Salt | Black pepper | Chopping board | Knife | Cooking pan | Bowl | Measuring jug
Cooking Instructions
Ingredients
Step 5 : Final Touches
Once the vegetables are cooked to your liking, Add cooked chicken, beansprouts, and chop suey sauce to the pan, boil for 1-2 minutes. Season with salt and pepper.
320 g Chicken Breast Cubes
3 g Garlic
150 g Broccoli
120 g Button Mushroom
100 g Beansprouts
125 g Baby Corn
140 g Red Bell Pepper
120 g Red Onion
10 g Chop Suey Chicken Marination
200 g Homemade Chop Suey Sauce
5 g Spring Onion
180 g Egg Noodles
65 g Lime
Allergens
Step 1 : Marinate the Chicken
Place the chicken in a bowl. Shake the chicken marinade well and pour it into the bowl with the chicken, then mix until fully combined. Keep the bowl in the refrigerator for 10 minutes to allow the flavors to meld.
Nutritional Information
Energy (kJ/kcal)
494
Protein (g)
52
Carbohydrates (g)
59
Fibers (g)
12
Sugar
17
Fats (g)
14
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Cook the Egg Noodles
Wash and rinse the noodles, Meanwhile, add the egg noodles to the boiling water & cook for 2-4 minutes strain and rinse with cold running water.
Step 2 : Prep the Ingredients
Boil a pot of water. Slice the red onion, cut the broccoli, quarter cut the mushrooms, slice the baby corn diagonally, cube the bell pepper, and chop spring onions.
Step 4 : Pan-fry the Chicken & Veggies
In a pan with heated oil over medium heat, stir-fry marinated chicken for 5-7 minutes until cooked. Remove chicken and set aside. In the same pan, quickly toss all vegetables (excluding beansprouts) for 1-2 minutes.
Step 6 : Serve and Enjoy!
To serve, dish out the hot stir-fried chicken and vegetables, and garnish with spring onions, and slice of lime on the side.
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