Chicken Chop Suey
Chicken Chop Suey brings tender stir-fried chicken thighs together with crisp bell peppers, onion, celery, carrots, bok choy, and bean sprouts in a savory soy-bouillon sauce lightly thickened with cornstarch. The dish is balanced with gentle sweetness and saltiness, finishing with fresh crunch. Perfect for a weeknight stir-fry, served over noodles or vegetable fried rice.
- Prep30 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 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
Heat the remaining 1/2 teaspoon oil in the same skillet. Add the bell pepper, onion, celery, and carrots.
- 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
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 384.86 kcal Moderate
- Protein 29.18 g Good Source
- Carbs 40.97 g Moderate
- Total Fat 15.17 g Moderate
- Saturated Fat 3.79 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 98.59 mg High
- Sodium 508.57 mg High
- Fiber 10.01 g Good Source
- Sugar 10.01 g High
- Added Sugar 2.16 g Low Source
- Calcium 143.61 mg Moderate
- Iron 6.37 mg Good Source
- Potassium 1791.38 mg Good Source
- Vitamin A 339.68 mcg_rae Good Source
- Vitamin C 198.91 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 🌽