Chicken Chop Suey Recipe

Ingredients
<br>- 1 teaspoon olive oil, divided
<br>- 4  boneless, skinless chicken thighs, cut into small pieces
<br>- 1 large green bell pepper, cut into strips
<br>- 1 large onion, sliced
<br>- 1 cup thinly sliced celery
<br>- ½ cup thinly sliced carrots
<br>- ¾ cup boiling water
<br>- 1 tablespoon soy sauce
<br>- 1 cube chicken bouillon
<br>- ½ teaspoon salt
<br>- ½ teaspoon white sugar
<br>- 2 cups bok choy, thinly sliced
<br>- 1 ½ cups bean sprouts
<br>- 2 teaspoons water
<br>- 1 ½ teaspoons cornstarch
<br><p></p>Directions
<br>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.
<br>step 2: Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
<br>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.
<br>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.
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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
- ½ cup thinly sliced carrots
- ¾ cup boiling water
- 1 tablespoon soy sauce
- 1 cube chicken bouillon
- ½ teaspoon salt
- ½ teaspoon white sugar
- 2 cups bok choy, thinly sliced
- 1 ½ cups bean sprouts
- 2 teaspoons water
- 1 ½ teaspoons cornstarch

Directions
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.

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