Asian chicken

Whisk and bowl icon
Preparation time: 15 minutes
Timer icon
Cook time: 15 minutes
Olymel asian chicken


900 g 2 lb cooked grilling chicken
3 3 onions, cut into half-rings
3 3 carrots, cut into sticks
2 2 celery stalks, cut into pieces
85 ml 1/3 cup light soy sauce
500 ml 2 cup chicken bouillon
500 ml 2 cup snow peas
1 1 green pepper, cut into strips
1 1 red pepper, cut into strips
30 ml 2 tbsp chopped ginger
30 ml 2 tbsp tapioca or corn starch
60 ml 1/4 cup cold water
1.25 l 5 cup bean sprouts
- - Salt and pepper


  • Reheat the chicken breasts according to the instructions on the packaging.
  • Put the onions, the carrots and the celery in a large bowl, add the soy sauce and the chicken bouillon, bring to a simmer and cook for 10 minutes.
  • Add the snow peas, the peppers and the ginger, then the salt and the pepper. Continue cooking for 5 minutes.
  • Dissolve the starch in the cold water and pour half of it in the bowl, stirring constantly. The sauce should be brilliant and velvety. As needed, add the dissolved starch.
  • Serve the vegetable casserole on a bed of bean sprouts and place a chicken breast at the centre of each plate.

Sign up for our
Get our market insights and themed recipe sheets, straight to your mailbox.