Give this recipe a try for some restaurant-like chicken chop suey; it's filled with onion, celery, green pepper, bok choy, and bean sprouts.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
222 Calories
Recipe Instructions
Step 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 the center, 5 to 7 minutes. Remove from skillet.
Step 2
Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
Step 3
Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the 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.
Step 4
Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.
Ingredients
2 teaspoons water
1 cup thinly sliced celery
1 cube chicken bouillon
1 tablespoon soy sauce
1 large onion, sliced
1 large green bell pepper, cut into strips
1 teaspoon olive oil, divided
4 boneless, skinless chicken thighs, cut into small pieces
