Roast Chicken Chop Suey with Mushrooms

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

Why order take-out when you can create this easy to prepare family favourite Chinese dish in the comfort of your own home!


2 tbsp (30 mL) butter
1 tbsp (15 mL) canola oil
1/4 cup (60 mL) 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 (1 kg) bean sprouts
2 chicken breasts halves, cooked, shredded
2 chicken thighs, cooked, shredded
3/4 cups (175 mL) low-sodium soy sauce
juice of one lime
2 tbsp (30 mL) honey
2 tbsp (30 mL) cane sugar
4 sprigs Chinese chives, dry roasted, chopped (optional garnish)


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.