Chinese
Classic Chicken Chop Suey
30
Mins
3-4
Serves
520
Kcal
- •300g Tiger Tiger Gold Chop Suey No.1 Noodles (uncooked weight)
- •250g chicken breast, thinly sliced
- •2 tablespoons vegetable oil
- •2 garlic cloves, finely minced
- •1 teaspoon fresh ginger, grated
- •1 small onion, sliced
- •1 medium carrot, julienned
- •1 stick celery, sliced on the diagonal
- •100g shiitake or button mushrooms, sliced
- •½ small Chinese cabbage (or pak choi), roughly chopped
- •100g beansprouts
- •50g water chestnuts or bamboo shoots, sliced (optional)
- •2 spring onions, cut into 2-inch pieces
- •For the Sauce: 3 tablespoons Tiger Tiger Oyster Sauce, 2 tablespoons Tiger Tiger Light Soy Sauce, 1 tablespoon Shaoxing rice wine (or dry sherry), 1 teaspoon Tiger Tiger Blended Sesame Oil, 1 teaspoon sugar, 200ml chicken stock, 1½ tablespoons cornflour mixed with 3 tablespoons cold water, ½ teaspoon white pepper
- •
Cook the Noodles: Bring a large pot of water to a boil. Add the Tiger Tiger Gold Chop Suey No.1 Noodles and boil until just tender (3-4 minutes). Drain thoroughly, rinse under cold water, toss with a teaspoon of oil to prevent sticking, and set aside.
- •
Mix the Sauce: In a bowl, whisk together the Tiger Tiger Oyster Sauce, Tiger Tiger Light Soy Sauce, Shaoxing wine, Tiger Tiger Blended Sesame Oil, sugar, chicken stock, and white pepper. Keep the cornflour slurry separate.
- •
Stir-Fry the Chicken: Heat 1 tablespoon of oil in a wok over high heat until smoking. Add the sliced chicken and stir-fry for 3-4 minutes until golden and just cooked through. Remove and set aside.
- •
Stir-Fry the Aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the garlic, ginger, and onion. Stir-fry for 30 seconds until fragrant.
- •
Add the Hard Vegetables: Add the carrot, celery, and mushrooms. Stir-fry over high heat for 2-3 minutes until just tender-crisp.
- •
Add the Soft Vegetables: Toss in the Chinese cabbage, Tiger Tiger canned beansprouts, and Tiger Tiger water chestnuts (if using). Stir-fry for another 1-2 minutes.
- •
Build the Sauce: Return the chicken to the wok. Pour in the sauce mixture and bring to a gentle boil. Stir in the cornflour slurry and stir continuously for 1-2 minutes until the sauce thickens to a glossy coating.
- •
Combine & Serve: Add the cooked noodles to the wok along with the spring onions. Toss everything together for 1 minute until the noodles are heated through and coated in sauce. Serve immediately.