Chicken Chop Suey

• Gluten free

• Meat

  • 8 oz Chicken breast

• Produce

  • 2 stalks Bok choy
  • 4 Button mushrooms, large
  • 3 stalks Celery
  • 1 7 oz bag Fresh bean sprouts
  • 1 tsp Ginger, fresh
  • 1/2 Sweet onion, large

• Canned Goods

  • 1 1/4 cups Chicken stock, reduced sodium

• Condiments

  • 1 tsp Soy sauce, reduced sodium

• Baking & Spices

  • 1 1/2 tbsp Cornstarch

• Oils & Vinegars

  • 2 tsp Oil
  • 1/2 tsp Sesame oil

Found on blommi.com

Description

Ingredients

• 2 tsp oil (1 for vegetables, 1 for chicken)
• 3 stalks of celery, sliced
• 2-3 stalks of bok choy, chopped
• ½ a large sweet onion, chopped
• approximately 1 tsp of fresh grated ginger
• 7 oz bag of fresh bean sprouts
• ½ tsp sesame oil
• 8 oz of chicken breast, sliced
• 4 large button mushrooms, sliced
• 1¼ cups reduced sodium chicken stock
• 1 tsp reduced sodium soy sauce
• 1½ tbs cornstarch

Directions

• Preheat skillet to med-high. Add 1 tsp of oil, then toss in the celery, bok choy, and onions. Toss together then add grated fresh ginger, Stir well and continue stirring until the vegetables are just starting to soften, then add the bean sprouts. Toss and continue stir frying until the sprouts are translucent, but still a little crisp. Dump the vegetable mixture in a bowl and set aside.
• Put 1 tsp of oil plus ½ tsp of sesame oil in the skillet and add the sliced chicken. Stir fry until pink isnt showing on the outside of the chicken, then add the mushrooms, Stir fry until mushrooms are cooked just on the outside.
• Whisk together chicken stock, soy sauce, and cornstarch. Add this mixture to the pan. Stir well and cook for 1 minute. Add the vegetables. Mix well and cook for another minute or two (while frequently stirring) until the sauce has thickened to the point of a thin gravy.
• Serve with rice.