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Hot And Spicy Chicken Soup

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Ingredients
  Vegetable oil 2 Teaspoon
  Chicken cutlets 5 Ounce, thinly sliced
  Sliced mushrooms 1⁄2 Cup (8 tbs)
  Sliced onions 1⁄2 Cup (8 tbs)
  Sliced bok choy 1⁄2 Cup (8 tbs) (Or Chinese Chard)
  Hot chili pepper/Medium/ mild chili pepper 1⁄2 Medium, seeded, thinly sliced
  Garlic clove 1 Small, minced
  Chinese five spice powder 1 Dash
  Canned ready-to-serve low-sodium chicken broth 1 Cup (16 tbs)
  Dry sherry 1 Tablespoon
  Reduced-sodium soy sauce 1 Tablespoon
  Canned baby corn/Thawed frozen baby corn ears 1 Cup (16 tbs), drained
  Chinese snow peas 1⁄2 Cup (8 tbs), stem ends and strings removed (Or Pea Pods)
  Bean sprouts 1⁄2 Cup (8 tbs)
  Julienne cut red bell pepper 1⁄2 Cup (8 tbs) (Matchstick Pieces)
  Thinly sliced green onion 2 Tablespoon (Or Scallions, Use Green Portion Only)
Directions

1. In 4-quart nonstick saucepan heat oil; add chicken and cook over high heat, stirring frequently, until browned, about 3 minutes.
2. Add mushrooms, onion, Chinese chard, chili pepper, garlic, and five-spice powder and cook, stirring frequently, until vegetables are tender-crisp, about 3 minutes.
3. Stir in broth, sherry, and soy sauce; bring mixture to a boil. Reduce heat to low; add remaining ingredients and stir to combine. Continue cooking until bell pepper is tender-crisp, about 2 minutes.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Kids, Healthy

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4.18889
Average: 4.2 (18 votes)