Chicken Chop Suey

Chicken Chop Suey

Chicken chop suey made with stir-fried chicken thighs and veggies in a Chinese-inspired sauce; serve with rice or noodles for a restaurant-worthy dish.

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
  • 2 cups bok choy, thinly sliced
  • 0.5 teaspoon salt
  • 0.5 teaspoon white sugar
  • 0.75 cup boiling water
  • 1.5 teaspoons cornstarch
  • 1.5 cups bean sprouts
  • 0.5 cup thinly sliced carrots

Categories

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