Chicken Stir Fry Soup

AmateurKitchen's picture

Feb. 21, 2012

After a busy day whip up this soup that is inspired from a classic with same great flavors but healthier than any takeout. This soup is made quick by the convenience of the UNCLE BENS Jasmine Rice, Ready Rice bag. No need to wait 40 minutes for this rice to cook, its already cooked.

Ingredients

Chicken breasts 2 , chopped
Olive oil 2 Tablespoon
Red pepper To Taste , chopped
Green pepper To Taste , chopped
Zucchini 1 , chopped
Onion 1/2 , chopped
Reduced sodium soy sauce 1/4 Cup (4 tbs)
Hoisin sauce 2 Tablespoon
Corn starch 1 1/2 Teaspoon
Reduced sodium chicken broth 4 Cup (64 tbs)
Jasmine rice 12 Ounce (1 package, Uncle Ben's Ready Rice)

Directions

Cut up the chicken into bite size pieces, season with salt and pepper and brown in a large pot over medium-high heat with some olive oil at the bottom. Remove chicken from the pot and set onto a plate. Then place in all the chopped vegetables into the pot and cook those over a medium heat for 7 minutes.

While the vegetables are cooking, in a separate bowl combine the soy sauce, hoisin sauce and corn starch together and whisk until there are no longer any lumps.

While the vegetables are cooking, in a separate bowl combine the soy sauce, hoisin sauce and corn starch together and whisk until there are no longer any lumps.

Serve chicken stir fry soup with some peanuts and/or chow mein noodles and enjoy!

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Recipe Summary

Difficulty Level: Very Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 435Calories from Fat 72

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 925 mg38.54%

Total Carbohydrates 66 g22%

Dietary Fiber %

Sugars 4 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet