Ingredients
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1/4 cup soy sauce
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1 tablespoon brown sugar
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1/4 teaspoon Asian chili sauce or 1/4 teaspoon red pepper flakes, more if you like spice
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2 tablespoons lime juice
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1 inch fresh ginger, peeled and cut into 8 slices
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3 tablespoons cornstarch
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1 cup snap peas or 1 cup snow peas
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1 red bell pepper, cut into thin strips
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1 teaspoon lime zest (green part of peel)
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2 tablespoons chopped fresh cilantro
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3/4 lb boneless chicken breast, cut into thin 3 inch long strips
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1 cup sliced shiitake mushroom (or white button mushrooms)
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1 (48 ounce) can nonfat chicken broth
Instructions
- Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
- Meanwhile toss the chicken with the cornstarch until it is completely coated.
- Add the chicken and the shiitakes to the broth and simmer 15 minutes.
- Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
- Let the soup stand 2 to 3 minutes before serving.