Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 222
- Carbohydrate: 12g
- Fat: 10g
- Fiber: 3g
- Protein: 22g
- Sugar: 6g
Related Recipes
Chop Suey
Stir-Fry Chicken and Vegetable Delight
Chicken Thigh Jjimdak (Korean Braised Chicken)
Baked Chicken Thighs, Rice, and Vegetables
Skillet-Roasted Chicken with Pico de Gallo
Baked Chicken Breasts and Vegetables
Pork Chop Suey
Pan-Roasted Chicken with Vegetables and Herbs
Instant Pot® Creamy Chicken Stew
Baked Lemon-Pepper Chicken Thighs and Rice
Baked Chicken Thighs
