Roast Chicken Chop Suey with Mushrooms
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.
In a wok or large frying pan, sauté mushrooms and shredded chicken in butter and oil over high heat until mushrooms are lightly browned.
Turn off heat and add bean sprouts to wok, stirring well.
In a small bowl, whisk together soy sauce, canola oil, lime juice and honey for the dressing.
Transfer chicken mixture to a large bowl. Add spinach, stir together and add dressing to the salad.
Add Chinese chive and serve immediately.
Serve with a vegetable and lemon grass soup as an entrée.
|Per 490 g serving||Amount|
|Saturated Fat||4 g|
|Per 490 g serving||% Daily Value|