Stir-Fried Chicken and Vegetables in Chinese Sauce

Name: Stir-Fried Chicken and Vegetables in Chinese Sauce
Total time: 50 min
Yield: 2 servings
Ingredients: 1 tsp olive oil; 4 boneless, skinless chicken thighs, diced; 1 large green bell pepper, sliced; 1 large onion, sliced; 1 cup thinly sliced celery; 0.5 cup thinly sliced carrots; 0.75 cup boiling water; 1 tbsp soy sauce; 1 chicken bouillon cube; 0.5 tsp salt; 0.5 tsp white sugar; 2 cups bok choy, thinly sliced; 1.5 cups bean sprouts; 2 tsp water; 1.5 tsp cornstarch

A restaurant-worthy dish of chicken thighs stir-fried with green bell pepper, onion, celery, and carrots, all smothered in a savory Chinese-inspired sauce. Serve this over rice or noodles for a complete meal.

Recipe Info

Prep Time

50 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories222kcal

carbohydrates12g

fat10g

protein22g

Dinner Asian Inspired

Ingredients

1 tsp olive oil

4 boneless, skinless chicken thighs, diced

1 large green bell pepper, sliced

1 large onion, sliced

1 cup thinly sliced celery

0.5 cup thinly sliced carrots

0.75 cup boiling water

1 tbsp soy sauce

1 chicken bouillon cube

0.5 tsp salt

0.5 tsp white sugar

2 cups bok choy, thinly sliced

1.5 cups bean sprouts

2 tsp water

1.5 tsp cornstarch

Directions

Heat 1/2 tsp oil in a large skillet over medium heat. Add diced chicken and cook until golden on the outside and no longer pink inside, about 5 to 7 minutes; remove from skillet.

In the same skillet, heat remaining 1/2 tsp oil. Add green bell pepper, onion, celery, and carrots. Cook for about 3 minutes, stirring frequently.

In a bowl, mix boiling water, soy sauce, chicken bouillon cube, salt, and sugar. Pour this mixture into the skillet with the vegetables. Bring to a simmer and cook until carrots are tender, about 7 minutes. Add sliced bok choy and bean sprouts. Cook until bok choy is tender, about 5 more minutes.

Return chicken to the skillet. In a small bowl, mix 2 tsp water and cornstarch. Pour this mixture into the pan and stir in. Simmer until broth thickens, about 3 to 5 minutes.