Directions

1. In a bowl, mix together the soy sauce and sugar and a pinch of salt and black pepper. Stir well. Add the chicken pieces and add everything to a resealable plastic bag. Refrigerate and marinate for 1 hour.
2. Drain the chicken. Add a tablespoon of oil to a skillet on high heat. Add the chicken and saute until browned on all sides.
3. Add the scallions, bell peppers, and leek. Season with salt and black pepper and saute for 5 minutes.
4. In a pot bring the chicken stock to a boil Mix a slurry of cornstarch with a s small amount of water to make a slurry. Add to the stock and stir.
5. Add the sprouts and the chicken mixture to the stock. Mix well and simmer for 10 minutes on medium heat.