Gluten-Free Chicken Chop Suey
A vibrant twist on Chicken Chop Suey, this gluten-free recipe by Lee Kum Kee features tender chicken, crisp veggies, and vermicelli noodles in a rich sesame soy sauce. This crowd favourite is quick to prepare and the perfect dish for a satisfying weeknight meal.
Main Course
4
8 mins
15 mins
23 mins
Main Course
4
8 mins
15 mins
23 mins
Ingredients
Chicken chop suey
200g vermicelli rice noodles
1 teaspoon of sesame oil
2 tablespoons of vegetable oil
500g chicken breast, thinly sliced
1 onion, cut in half moons
1 stalk of celery, thinly sliced
1 carrot, julienned
1 red capsicum, cut into thin strips
100g sugar snap peas, halved diagonally
200g bean sprouts
Sauce mix
¼ cup of water
1 tablespoon of corn flour
2 teaspoons of Chinese rice wine
1 teaspoon of chilli flakes, optional
2 teaspoons of garlic, minced
2 teaspoons of ginger, finely grated
1 teaspoon of sugar
120ml chicken broth
½ teaspoon of salt
½ teaspoon of black pepper, ground
2 tablespoons of gluten-free soy sauce
2 teaspoons of pure sesame oil
Garnish
50g bean sprouts
fresh basil leaves, Thai or regular basil
2 tablespoons of black sesame seeds, toasted
Instructions
- Cook vermicelli noodles as per packet instructions. Rinse and drain, toss with 1 teaspoon of Pure Sesame Oil and set aside.
- Mix corn starch with 1 tablespoon of water. Whisk with sauce mix ingredients and set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat. Add chicken in 2 batches and fry for 2–3 minutes per batch, Transfer to a plate.
- Add the remaining vegetable oil to the wok and add onion, celery, carrot, capsicum and sugar snap peas and stir fry for 2 more minutes.
- Return chicken to the wok and add sauce mix, noodles and bean sprouts. Fry for 1–2 minutes, until hot and fragrant. Serve with garnish.
Notes
Tip: you can add chopped fresh greens (kale, spinach, choy sum) in the last minute of cooking.
Gluten-free. May contain nuts, dairy and eggs.
Recipe credit: Lee Kum Kee