Chopsuey
Servings 5 servings
Ingredients
- 3 boneless skinless chicken thighs (around 12 oz ), sliced into strips
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 egg white
- 4 cloves garlic chopped
- 1 onion chopped
- 2 tbsp olive oil
- 2 cups cauliflower florets
- 4 oz snow peas trimmed
- 1/4 cabbage sliced
- 1 red bell pepper seeded and sliced into strips
- 1 carrots peeled and sliced into rounds
- 2 tbsp fish sauce
- 1 cup chicken broth or water
- 1 tbsp cornstarch dissolved in 2 tbsp water
- Salt and freshly ground pepper to taste
Instructions
- In a bowl, combine the chicken strips, 1 teaspoon cornstarch, soy sauce and egg white. Mix well and marinate for 30 minutes.
- Heat oil in a wok or sauté pan over medium high heat. Add garlic and onion; sauté until onion is soft and wilted. Add chicken strips and cook until meat is browned and no longer pink.
- Add all the vegetable and fish sauce. Stir to combine and then add the broth. Bring to a boil, cover and let simmer for 5 minutes or until vegetables are crisp tender.
- Give the cornstarch mixture a quick stir and then add to the pan. Let mixture simmer until sauce thickens. Adjust seasonings by adding salt and pepper to taste.
- Serve with steamed rice.