Hot And Spicy Chicken Soup
|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)|
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.