Description
Chicken chop suey delivers a quick, satisfying meal your family will devour in minutes. Crisp vegetables and tender chicken combine for a delicious Asian-inspired dinner that comes together faster than takeout.
Ingredients
Scale
Main Proteins:
- 4 boneless chicken thighs
Vegetables:
- 1 large green bell pepper
- 1 large onion
- 1 cup thinly sliced celery
- ½ cup thinly sliced carrots
- 2 cups thinly sliced bok choy
- 1 ½ cups bean sprouts
Liquids and Seasonings:
- 1 teaspoon olive oil
- ¾ cup boiling water
- 1 tablespoon soy sauce
- 1 cube chicken bouillon
- ½ teaspoon salt
- ½ teaspoon white sugar
- 2 teaspoons water
- 1 ½ teaspoons cornstarch
Instructions
- Heat ½ teaspoon olive oil in a large skillet at medium heat (375°F) for 2 minutes until the pan is evenly warm.
- Add 4 chicken thighs cut into small 1-inch pieces. Cook for 5-6 minutes, stirring frequently, until each piece reaches 165°F internal temperature.
- Remove chicken and transfer to a clean plate, keeping it warm.
- Pour remaining ½ teaspoon olive oil into the same skillet. Add 1 sliced onion, 1 green bell pepper cut into strips, 1 cup sliced celery, and ½ cup sliced carrots.
- Stir-fry vegetables for 4-5 minutes until they become slightly tender but retain a crisp texture.
- Pour ¾ cup boiling water into the skillet. Add 1 tablespoon soy sauce, 1 chicken bouillon cube, ½ teaspoon salt, and ½ teaspoon white sugar.
- Mix ingredients thoroughly, ensuring seasonings dissolve completely.
- Toss in 2 cups bok choy and 1 ½ cups bean sprouts. Cook for 2-3 minutes until vegetables are just wilted.
- Return cooked chicken pieces to the skillet. Gently mix everything to distribute heat evenly.
- Whisk 2 teaspoons water with 1 ½ teaspoons cornstarch in a small bowl until smooth.
- Pour cornstarch mixture into the skillet, stirring constantly to prevent lumps and create a glossy sauce.
- Simmer for 1-2 minutes until sauce thickens and coats all ingredients evenly.
Notes
- Always choose chicken thighs for more flavor and tenderness in your chop suey.
- Prep all vegetables before starting to cook, as stir-frying moves quickly and requires constant attention.
- For a gluten-free version, swap regular soy sauce for tamari and use gluten-free cornstarch.
- Cut vegetables into similar-sized pieces to ensure even cooking and consistent texture throughout the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese-American
Nutrition
- Serving Size: 3 to 4
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg