Chicken Chop Suey

Sauce

1 cup of chicken broth (I use ½ cube of Harvest Sun Bouillon plus 1 cup of hot water)

3 tbsp of reduced sodium soy sauce
1 and ½ tbsp of blackstrap molasses
¼ tsp of white pepper
1 tbsp of grated ginger (store ginger in freezer for easy grating)
1 tbsp of cornstarch

Stir Fry

1 tbsp of oil
1 pound of chicken breast cut into long strips
½ cup of sweet onion thinly sliced
1 sweet pepper thinly sliced
1 cup of bean sprouts
1 baby bok choy chopped

1.     Combine chicken broth, soy sauce, molasses, white pepper and ginger in a bowl.  Remove 1-2 tbsp and place in small bowl or ramekin and whisk in cornstarch with a fork.  Set both aside.

2.    Heat oil on medium high heat in wok or large pan.  Add chicken and cook until no longer pink.

3.    Add onions and cook until almost soft.

4.    Add peppers, bean sprouts and bok choy and cook for about 2 minutes.

5.    Pour in sauce and bring to a boil.

6.    Reduce heat to medium and whisk in cornstarch and sauce mixture.  Cook and stirring until sauce is thickened.

7.    Serve on rice or noodles.

Nutrition Facts
Servings: 4
Amount per serving
Calories	241
% Daily Value*
Total Fat 7g	9%
Saturated Fat 0.6g	3%
Cholesterol 73mg	24%
Sodium 720mg	31%
Total Carbohydrate 15.7g	6%
Dietary Fiber 1.2g	4%
Total Sugars 6.3g
Protein 28.9g
Vitamin D 0mcg	0%
Calcium 114mg	9%
Iron 3mg	18%
Potassium 956mg	20%