Chicken Chop Suey Recipe
This Chicken Chop Suey is a quick, vibrant stir-fry packed with juicy chicken, crisp veggies, and savory sauce. It’s perfect for a weeknight dinner — healthy, filling, and delicious!
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Calories: 222kcal
Servings: 4
Equipment
- Large skillet or wok
- Chopping board
- Sharp Knife
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 thinly sliced bok choy
- 1 ½ cups bean sprouts
- 2 teaspoons water
- 1 ½ teaspoons cornstarch
Instructions
- Heat ½ tsp olive oil in a large skillet over medium heat.
- Add chopped chicken thighs; cook until browned and cooked through. Remove and set aside.
- In the same skillet, heat remaining olive oil. Add onion, green bell pepper, celery, and carrots. Stir-fry until slightly tender.
- Pour in boiling water, soy sauce, chicken bouillon cube, salt, and sugar. Stir well.
- Add bok choy and bean sprouts. Cook for 2–3 minutes until veggies are just wilted.
- Return chicken to the skillet and mix everything together.
- Stir water and cornstarch in a small bowl, then pour into the skillet to thicken the sauce.
- Cook for another 1–2 minutes until everything is coated in a glossy sauce. Serve hot.
Nutrition
Calories: 222kcal | Carbohydrates: 12g | Protein: 22g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 71mg | Sodium: 932mg | Potassium: 555mg | Sugar: 6g | Vitamin C: 56mg | Calcium: 84mg | Iron: 2mg