BIG-BOWL ASIAN CHICKEN SOUP

BIG-BOWL ASIAN CHICKEN SOUP image

Yield 4 servings

Number Of Ingredients 12

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1 lb. boneless skinless chicken breast halves, cut into 1-inch pieces
3 tablespoons reduced-sodium soy sauce
4 oz. shiitake or button mushrooms (if using shiitakes, remove and discard stems)
1 tablespoon dark sesame oil*
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons seasoned rice vinegar
3 tablespoons cold water
1 1/2 tablespoons cornstarch
2 cups packed sliced napa cabbage, bok choy or fresh spinach
1/4 cup chopped fresh cilantro or thinly sliced green onions

Steps:

1. In small bowl, stir together chicken and soy sauce. Cut mushrooms in half or, if large, into quarters. 2. Heat oil in large saucepan over medium-high heat until hot. Add chicken mixture, mushrooms, garlic and crushed red pepper; cook 2 minutes, stirring constantly. Add broth and vinegar; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 2 minutes or until chicken is no longer pink. 3. In another small bowl, stir together water and cornstarch; add to soup. Cook 1 minute or until soup has thickened slightly, stirring constantly. Stir in cabbage and cilantro; cook 2 minutes. TIP *Dark sesame oil is made from toasted sesame seeds. It has a rich, nutty sesame flavor. Look for it in the Asian section of the grocery store.