Créé avec l’IA
Chicken Chop Suey
35 min 238 kcal par portion Moyen
Ingrédients
4 Portions
- boneless, skinless chicken breast1 pound
- shredded cabbage2 cups
- sliced bell peppers1 cup
- sliced carrots1 cup
- bean sprouts1 cup
- sliced mushrooms1 cup
- soy sauce2 tablespoons
- cornstarch1 tablespoon
- chicken broth1 cup
- vegetable oil2 tablespoons
- garlic2 cloves
- ginger1 teaspoon
Instructions
- 1
In a small bowl, mix the cornstarch with 2 tablespoons of chicken broth to create a slurry.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 3
Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 4
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- 5
Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- 6
Add the shredded cabbage, sliced bell peppers, sliced carrots, bean sprouts, and sliced mushrooms to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- 7
Return the cooked chicken to the skillet.
- 8
Pour in the remaining chicken broth and soy sauce, and bring to a simmer.
- 9
