Full ingredients list:
150g rice vermicelli
1 tablespoon garlic-infused oil
2 medium carrots, sliced
1/2 head broccoli, cut into bite-size pieces (use stem)
500g chicken breast, chopped
1 red capsicum, deseeded, diced
2 teaspoons grated fresh ginger
1/4 cup gluten-free soy sauce
4 tablespoons gluten-free sweet-chilli sauce
1 1/2 cups green beans (fresh or frozen), sliced or left whole
Nutritional information (per serve)
Instructions and steps:
Step 1 Put vermicelli in a large bowl; cover with boiling water. Soak for 5 minutes, or until vermicelli expands. Drain and set aside.
Step 2 Heat oil in a large heavy-based wok. Add carrot and broccoli; stir-fry for a couple of minutes. Add chicken, capsicum and ginger; stir-fry over medium heat until chicken is cooked through.
Step 3 Chop reserved vermicelli roughly; add to chicken mixture along with sauces, beans and 1/2 cup water. Bring to the boil and simmer for 5 more minutes. (Add more water if needed.)
Step 4 Season chop suey with freshly ground black pepper and serve.
About this recipe
First published: October 2013