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Chicken Chop Suey

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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
  • 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
  • Methods :

  • 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.
  • Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
  • 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.
  • 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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