Ingredients

• 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
• 0.5 cups thinly sliced carrots
• 0.75 cups boiling water
• 1 tablespoon soy sauce
• 1 cube chicken bouillon
• 0.5 teaspoons salt
• 0.5 teaspoons white sugar
• 2 cups thinly sliced bok choy
• 1.5 cups bean sprouts
• 2 teaspoons water
• 1.5 teaspoons cornstarch

Instructions

1. 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 centers, 5 to 7 minutes. Transfer to a bowl.
2. 2 Heat remaining 1/2 teaspoon oil in the same skillet. Add bell pepper, onion, celery, and carrots.
3. 3 Combine 3/4 cup boiling water, soy sauce, bouillon cube, salt, and sugar in a bowl; add to 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. 4 Return chicken to the skillet. Combine 2 teaspoons water and cornstarch in a bowl; stir into skillet. Simmer until broth thickens, 3 to 5 minutes.

Nutrition per serving