Chicken Chop Suey

• 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
• 1/2 cup thinly sliced carrots
• 3/4 cup boiling water
• 1 tablespoon soy sauce
• 1 cube chicken bouillon
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 2 cups bok choy, thinly sliced
• 1 1/2 cups bean sprouts
• 2 teaspoons water
• 1 1/2 teaspoons cornstarch

1. Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
2. Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
3. Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; 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. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

olive oil, chicken, green bell pepper, onion, celery, carrots, boiling water, soy sauce, chicken bouillon, salt, white sugar, bok choy, bean sprouts, water, cornstarch

Taken from www.allrecipes.com/recipe/65181/chicken-chop-suey/ (may not work)