Chicken Chop Suey
Description
This chicken chop suey recipe is made with stir-fried chicken thighs and veggies in a Chinese-inspired sauce; serve with noodles or vegetable fried rice.
Ingredients
•
1 teaspoon olive oil, divided
•
4 boneless, skinless chicken thighs, cut into small pieces
•
1 large green bell pepper, cut into strips
•
1 large onion, sliced
•
1 cup thinly sliced celery
•
1/2 cup thinly sliced carrots
•
3/4 cup boiling water
•
1 tablespoon soy sauce
•
1 cube chicken bouillon
•
1/2 teaspoon salt
•
1/2 teaspoon white sugar
•
2 cups bok choy, thinly sliced
•
1 1/2 cups bean sprouts
•
2 teaspoons water
•
1 1/2 teaspoons cornstarch
Directions
1
Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in centers, 5 to 7 minutes. Transfer to a bowl.
2
Heat remaining 1/2 teaspoon oil in the same skillet. Add bell pepper, onion, celery, and carrots.
3
Combine 3/4 cup boiling water, soy sauce, bouillon cube, salt, and sugar in a bowl; add to bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts; cook until bok choy is tender, about 5 minutes.
4
Return chicken to the skillet. Combine 2 teaspoons water and cornstarch in a bowl; stir into skillet. Simmer until broth thickens, 3 to 5 minutes.