Chick Sasui

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Prep time: 15 minutes

Cooke time: 22 minutes

Total time:  37 Minutes

Servings: 4



  • 2 tablespoons vegetable oil
  • ½ pound chicken breast
  • 1 tablespoon cornstarch
  • 1 cup onion, sliced
  • 2/3 cup celery, diced
  • 2/3 cup carrot, sliced
  • 1 clove garlic, minced
  • 2 cup fresh bean sprouts
  • Additional vegetables can be added. Substitute chicken with shrimp if desired.


  • 1 ¼ cup chicken broth
  • ¼ cup cold water
  • 1 ½ tablespoons cornstarch
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon sesame oil


  1. Slice chicken breasts into ¼” strips. Toss with cornstarch and set aside. Prepare the vegetables.
  2. Heat 1 tablespoon oil over medium-high heat and cook chicken in batches until no pink remains. Remove from the pan and set aside in ta bowl to keep warm.
  3. Heat remaining tablespoon of oil in the same pan and add onion, carrot, celery, and garlic. Cook 4-5 minutes or until softened. Stir in bean sprouts and cook 1 more minute.
  4. Combine sauce ingredients and add the vegetable mixture along with the chicken. Simmer for 2 – 3 minutes, or until chicken is heated through and sauce is thickened.


Add toasted crushed peanuts or some cashew nuts. Green onion never goes amiss.

Add a dash of red chili oil or sriracha to give it a spicy kick.

Serve with noodles or rice. Wan to cut carbs? Serve over shredded steamed cabbage or cauliflower rice.