Gluten-Free Chicken Chop Suey

Description

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.

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

Equipment

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