Categories: Soups

Ingredients

• 1 (48 oz.) can nonfat chicken broth
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 1/4 teaspoon Asian chili sauce (or 1/4 tsp. red-pepper flakes)
• 2 tablespoons lime juice
• 1-1 inch piece fresh ginger, peeled and cut into 8 slices
• 3/4 pound boneless chicken breasts, cut in thin 3-inch-long-strips
• 3 tablespoons cornstarch
• 1 cup sliced shiitake mushrooms (or white button mushrooms)
• 1 cup snap peas or snow peas
• 1 red bell pepper, cut in thin strips
• 1 teaspoon lime zest
• 2 tablespoons chopped fresh cilantro

Directions

1. 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 shiitakes to the broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, lime zest, and cilantro. Let the soup stand 2 to 3 minutes before serving.

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