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
• 0.5 cup thinly sliced carrots
• 0.75 cup boiling water
• 1 tablespoon soy sauce
• 1 cube chicken bouillon
• 0.5 teaspoon salt
• 0.5 teaspoon white sugar
• 2 cups bok choy, thinly sliced
• 1.5 cups bean sprouts
• 2 teaspoons water
• 1.5 teaspoons cornstarch

Steps

1. Heat 1/2 teaspoon olive oil in a large skillet over medium heat. Add chicken; cook, stirring occasionally, until golden on the outside and no longer pink in the center, 5 to 7 minutes. Transfer to a bowl.
2. Heat remaining 1/2 teaspoon olive oil in the same skillet. Add bell pepper, onion, celery, and carrots. Stir 3/4 cup boiling water, soy sauce, bouillon cube, salt, and sugar together in a liquid measuring cup until well combined; pour into bell pepper mixture. Bring to a simmer.
3. Cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts; cook until bok choy is tender, about 5 minutes.
4. Return chicken to the skillet. Stir 2 teaspoons water and cornstarch together in a small bowl until smooth; stir into the skillet. Simmer until broth thickens, 3 to 5 minutes.