Chicken Chop Suey with Mung Bean Sprouts

A quick, colorful stir-fry of chicken, vegetables and crunchy mung bean sprouts in a savory sesame-soy sauce.

Servings: 2-4

Ingredients

• 5 oz Mung bean sprouts
• 12 oz skinless, boneless chicken breast
• 2 zucchinis
• 1 carrot
• 1/2 broccoli, blanched beforehand
• 1/4 cauliflower, blanched beforehand
• Salt and pepper to taste
• Sesame oil
• 1-2 garlic cloves, finely chopped
• 1/2 white onion
• Sesame seeds for garnish
• 2-4 tablespoons soy sauce of your choice

Instructions

1. Wash and disinfect the vegetables. Cut them into 4 pieces or however you prefer.
2. Cut the chicken into medium cubes and season with 1 tablespoon of sesame oil, salt, and pepper to taste.
3. In a pan or wok, heat 2-3 tablespoons of sesame oil. Add the chopped garlic and onion; once the onion is translucent, add the remaining vegetables except the mung bean sprouts.
4. Once the vegetables are tender, add the chicken and stir.
5. When the chicken is fully cooked, add the mung bean sprouts and soy sauce.
6. Serve and enjoy, sprinkled with sesame seeds.