Chicken & Mushroom Chop Suey
Clock Image
Prep: 15 mins
Cook: 25 mins
This one’s a quick chop chop chop suey. It takes our gorgeous Devonshire chook and gives it an Asian influence thanks to tamari and hoisin sauce.
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498 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 onion
  • A 200g punnet of white mushrooms
  • A head of pak choi
  • A 250g pack of chicken breast mini fillets
  • ½ x 250g pack of pad Thai noodles
  • A 50g sachet of hoisin sauce
  • 1 tbsp tamari
From your kitchen
  • 3 tsp olive oil
You'll need
  • Deep frying pan or wok
  • Pan
Step by step this way
  • 1.

    Peel and finely slice the onion. Finely slice the mushrooms. Separate the pak choi leaves and finely shred the leaves and stems.

  • 2.

    Warm 2 tsp oil in a deep frying pan or wok. Add the chicken. Fry over a medium heat for 10 mins, turning now and then till the chicken is a dark golden brown and cooked through.

  • 3.

    While the chicken is cooking, bring a pan of water to the boil. Add 1 nest of noodles. Simmer for 3 mins. Drain and tip back into the pan. Add 1 tsp oil and swirl to mix through the noodles.

  • 4.

    Add the onion to the wok with a splash of water. Stir fry for 5 mins till the onion is golden brown. Add the mushrooms. Stir fry for 5 mins till the onion looks juicy.

  • 5.

    Lift the chicken out of the pan and shred with two forks. Add the shredded chicken, pak choi, hoisin sauce and 1 tbsp tamari to the wok.

  • 6.

    Stir fry for 5 mins to heat everything through and wilt the pak choi.

  • 7.

    Add the noodles to the wok. Lift up and drop everything a few times with the fork to mix them all together. Warm for 1-2 mins. Divide the chop suey between two plates and serve straight away.

  • Tip

    Use your noodle
    Ever tried a noodle frittata? Simply cook your leftover noodles then toss into a hot frying pan with some stir-fried veg. Pour in 6 beaten eggs. Cook till set, then grill to brown. Serve in wedges with hoisin sauce.