Prep time: 30 minutes
Cooking time: 30 minutes
Serves: 4 to 6
4 tbsp cooking oil
1 large onion, peeled and chopped
5 cloves garlic, minced
2 lbs chicken pieces – bone in and skin on and cut up into small pieces
1 large carrot, peeled and cut into medium size
2 cups celery, chopped
2 cups broccoli, cut into small pieces
2 cups green beans cut into 2 inch length
3 to 4 cups broth
1/2 cup soy sauce (light soy sauce)
2 cups shredded cabbage
1 red bell pepper – seeded and sliced
1 green bell pepper – seeded and sliced
2 cups pechay cut into large pieces
Slurry – 1 tbsp cornstarch and 1 cup broth
Saute onions and garlic for 3 minutes
Add chicken and ground pepper and cook for 5 minutes
Add carrots and cook for 2 minutes
Add celery and cook for a minute
Add broccoli and cook for a minute
Add green beans and cook over medium heat.
Keep stirring making sure you dont burn the bottom.
Add stock (3 cups) and stir.
Bring to a boil.
Add soy sauce (Kikkoman)
Turn heat to high and bring to a boil.
Cook for 4 minutes
Add cabbage and cook for a minute.
Adjust heat to medium and cover and cook for a minute.
Add green and red bell pepper
Add pechay or bokchoy
Stir and add slurry (1 tbsp cornstarch dissolved in 1 cup broth)
Keep stirring to make it thicker.
Turn heat to low and cover
Cook for 2 minutes and done!
cookware purchase: https://www.heritagesteel.us/pages/ch…