Roast 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!
    Serves: 6
    Prep Time: 15 min
    Cook Time: 10 min


    2 tbsp butter
    1 tbsp canola oil
    1/4 cup canola oil
    6-8 shitake mushroom(s), minced
    6-8 white button mushrooms, minced
    3-4 oyster mushrooms, fresh, minced
    1 pkg frozen spinach, thawed and well-drained
    2.2 lb bean sprouts
    2 chicken breasts halves, cooked, shredded
    2 chicken thighs, cooked, shredded
    3/4 cups low-sodium soy sauce
    juice of one lime
    2 tbsp honey
    2 tbsp cane sugar
    4 sprigs Chinese chives, dry roasted, chopped (optional garnish)

    Food Safety

    Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


    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.

    Nutrition Info

    Per 490 g serving Amount
    Protein36 g
    Fat19 g
    Saturated Fat4 g
    Carbohydrate32 g
    Fibre7 g
    Sugar19 g
    Cholesterol80 mg
    Sodium1220 mg
    Per 490 g serving % Daily Value
    Vitamin A80
    Vitamin C60
    Vitamin B655
    Vitamin B1221