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Chicken Chop Suey

Chicken Chop Suey

Preparation time:
20 min
Difficulty level:

Nutritional values:

55 g
41 g
17 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Cornstarch, sauce thickenerCornstarch, sauce thickener ½ Teaspoon
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)⅕ (0,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Soy sauce, soy sauce (dark)Soy sauce, soy sauce (dark) 2 Teaspoon
Chicken breast, chicken breast fillet (organic quality)Chicken breast, chicken breast fillet (organic quality) 150 g
Rice (raw)Rice (raw) 50 g
Sesame oilSesame oil 1 Teaspoon


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated.
Step 2:
Cut chicken meat into small pieces. Mix together with the soy sauce and cornstarch and let stand briefly. Meanwhile, peel the carrots and cut into thin strips. Peel and finely chop the onions and garlic.
Step 3:
Heat oil in a frying pan over medium heat. Sauté the meat without the remaining sauce for 3-4 minutes. Then add the carrot strips, the garlic and the onions to the pan. Now add the remaining sauce to the pan as well. Boil everything for about 5 minutes.
Step 4:
Now taste and refine with salt and pepper as needed. Serve together with rice.

Macronutrient distribution:

The recipe Chicken Chop Suey is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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