Chicken Chop Suey

1. 1

   Heat 1/2 teaspoon oil in a skillet over medium heat. Add the chicken and cook until the outside is golden and the centers are no longer pink, 5 to 7 minutes. Transfer it to a bowl.

2. 2

   Heat the remaining 1/2 teaspoon oil in the same skillet. Add the bell pepper, onion, celery, and carrots.

3. 3

   Mix 3/4 cup boiling water, soy sauce, bouillon cube, salt, and sugar in a bowl; pour into the bell pepper mixture. Bring to a simmer; cook until the carrots are tender, about 7 minutes. Add the bok choy and bean sprouts; cook until the bok choy is tender, about 5 minutes.

4. 4

   Return the chicken to the skillet. Stir together 2 teaspoons water and cornstarch in a bowl; add to the skillet. Simmer until the broth thickens, 3 to 5 minutes.

• Calories 667.56 kcal High
• Protein 29.39 g Good Source
• Carbs 117.23 g Moderate
• Total Fat 14.64 g Moderate
• Saturated Fat 3.9 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 100.32 mg High
• Sodium 809.75 mg High
• Fiber 3.84 g Moderate
• Sugar 9.48 g Moderate
• Added Sugar 1.84 g Low Source
• Calcium 125.86 mg Low Source
• Iron 5.63 mg Good Source
• Potassium 1166.17 mg Good Source
• Vitamin A 213.76 mcg_rae Good Source
• Vitamin C 193.43 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Celery
• Corn 🌽