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Stir-Fried Chicken Chop Suey

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner
Stir-Fried Chicken Chop Suey
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
  • 1/2 cup thinly sliced carrots
  • 3/4 cup boiling water
  • 1 tablespoon soy sauce
  • 1 cube chicken bouillon
  • 1/2 teaspoon salt
  • 1/2 teaspoon white sugar
  • 2 cups bok choy, thinly sliced
  • 1 1/2 cups bean sprouts
  • 2 teaspoons water
  • 1 1/2 teaspoons cornstarch
Instructions
1
Preheat the cooking surface by heating half a teaspoon of oil in a pan over an intermediate temperature.
2
Add the chicken and cook until it develops a golden exterior and is no longer red in the middle, taking 5 to 7 minutes.
3
Take the chicken out of the pan.
4
Use the remaining half a teaspoon of oil in the same pan.
5
Add the green bell pepper, onion, celery, and carrot to the pan.
6
Combine boiling water, soy sauce, a cube of bouillon, salt, and sugar in a separate container; add this mixture to the bell pepper mixture.
7
Bring the mixture to a gentle boil and cook until the carrots are tender, approximately 7 minutes.
8
Add bok choy and bean sprouts to the pan and cook until the bok choy is tender, around 5 minutes.
9
Put the chicken back in the pan.
10
Combine two teaspoons of water and cornstarch in a separate container; pour this mixture into the pan and mix.
11
Simmer until the broth thickens, taking 3 to 5 minutes.