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Chicken Chop Suey

Name: Chicken Chop Suey
Total time: 35 min
Ingredients: 1 pound boneless, skinless chicken breast, sliced; 2 cups shredded cabbage; 1 cup sliced bell peppers; 1 cup sliced carrots; 1 cup bean sprouts; 1 cup sliced mushrooms; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 1 cup chicken broth; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 teaspoon ginger, minced

35 min 238 kcal per serving Medium

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Ingredients

4 Servings

boneless, skinless chicken breast1 pound
shredded cabbage2 cups
sliced bell peppers1 cup
sliced carrots1 cup
bean sprouts1 cup
sliced mushrooms1 cup
soy sauce2 tablespoons
cornstarch1 tablespoon
chicken broth1 cup
vegetable oil2 tablespoons
garlic2 cloves
ginger1 teaspoon

Instructions

1
In a small bowl, mix the cornstarch with 2 tablespoons of chicken broth to create a slurry.
2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3
Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
5
Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
6
Add the shredded cabbage, sliced bell peppers, sliced carrots, bean sprouts, and sliced mushrooms to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
7
Return the cooked chicken to the skillet.
8
Pour in the remaining chicken broth and soy sauce, and bring to a simmer.
9
Stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce has thickened.
10
Serve the Chicken Chop Suey hot over rice or noodles, if desired.