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PrintRoast Chicken Chop Suey with Mushrooms
Why order take-out when you can create this easy to prepare family favourite Chinese dish in the comfort of your own home?
![[+]](/images/uploads/recipes/2011/May/12/499_view.jpg)
Roast Chicken Chop Suey with Mushrooms
2 Tbsp
butter
30 mL
1 Tbsp + 1/4 cup
canola oil
15 mL + 60 mL
6 - 8
shiitakes mushrooms, fresh, minced
6 - 8
or
6 - 8
white button mushrooms, fresh, minced
6 - 8
3 - 4
oyster mushrooms, fresh, minced
3 - 4
1 pkg
spinach, stems removed
1 pkg
2.2 lb
bean sprouts
1 kg
2
chicken thighs, cooked, shredded
2
or
2
chicken breasts halves, cooked, shredded
2
3/4 cups
soy sauce
180 mL
juice of one lime
2 Tbsp
honey
30 mL
or
2 Tbsp
cane sugar
30 mL
4 sprigs
Chinese chives, fresh, chopped, for garnish
4 sprigs
Preparation
Serves 6
Cook time :
10 min
|
Preparation time :
15 min
Roast Chicken Chop Suey with Mushrooms
1
In a wok or large frying pan, sauté mushrooms and shredded chicken in butter and oil over high heat until mushrooms are lightly browned.
2
Turn off heat and add bean sprouts to wok, stirring well.
3
In a small bowl, whisk together soy sauce, canola oil, lime juice and honey for the dressing.
4
Transfer chicken mixture to a large bowl. Add spinach, stir together and add dressing to the salad.
5
Add Chinese chive and serve immediately.
6
Serve with a vegetable and lemon grass soup as an entrée.
Notes: This recipe is courtesy of Poulet du Québec. Click here for more recipes (available in French only.)
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