Preparation: 

Preparation time: 30 mins

Cooking time: 20 mins

Serving: 4

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
• ½ cup thinly sliced carrots
• ¾ cup boiling water
• 1 tablespoon soy sauce
• 1 cube chicken bouillon
• ½ teaspoon salt
• ½ teaspoon white sugar
• 2 cups thinly sliced bok choy
• 1 ½ cups bean sprouts
• 2 teaspoons water
• 1 ½ teaspoons cornstarch

Instructions:

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 the 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.