Chicken Chop Suey Recipe
- 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
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.