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18 December 2012,01:18 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Using a sharp knife, remove the excess skin from the chicken breasts, if desired. Cut the chicken into small, bite-sized chunks.
  • Heat the vegetable oil in a preheated wok or frying pan (skillet).
  • Add the chicken to the wok and stir fry for 5 minutes.
  • Add the red onion and mushrooms to the wok and continue to stir-fry for a further 5 minutes.
  • Place the cashew nuts on a baking tray (cookie sheet) and toast under a preheated medium grill (broiler) until just browning - toasting nuts brings out their flavor.
  • Toss the toasted cashew nuts into the wok together with the yellow bean sauce and heat through.
  • Allow the sauce to bubble for 2 - 3 minutes.
  • Transfer the chop suey to warm serving bowls and garnish with fresh coriander (cilantro).
  • Serve hot with egg fried rice or plain boiled rice. 


  • 750 grams boneless chicken breasts
  • 4 tablespoons Cooking oil
  • 2 red onions, sliced
  • 200 grams flat mushrooms, sliced
  • 200 grams cashew nuts
  • 150 grams jar yellow bean sauce
  • Fresh coriander (cilantro), to garnish
  • Egg fried rice or plain boiled rice, to serve

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