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

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

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.