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Chicken Chop Suey
Chicken Chop Suey
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Try this restaurant-style chicken chop suey loaded with onions, celery, green pepper, bok choy, and bean sprouts for a flavorful dish.
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
  • 0.5 cup thinly sliced carrots
  • 0.75 cup boiling water
  • 1 tablespoon soy sauce
  • 1 cube chicken bouillon
  • 0.5 teaspoon white sugar
  • 2 cups bok choy, thinly sliced
  • 1.5 cups bean sprouts
  • 2 teaspoons water
  • 1.5 teaspoons cornstarch
Instructions:
  • In a skillet over medium heat, sizzle 1/2 teaspoon of oil. Cook chicken until golden on the outside and fully cooked, 5 to 7 minutes. Remove chicken from skillet.
  • In the same skillet, sauté green bell pepper, onion, celery, and carrot in the remaining 1/2 teaspoon of oil.
  • Combine boiling water, soy sauce, bouillon cube, salt, and sugar in a bowl with the bell pepper mixture. Simmer until carrots are tender, approximately 7 minutes. Stir in bok choy and bean sprouts, cooking until bok choy is tender, about 5 minutes.
  • Add the chicken back to the skillet. Combine 2 teaspoons of water with cornstarch in a bowl, then pour the mixture into the pan and stir. Let it simmer until the broth thickens, about 3 to 5 minutes.

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