Made this for the first time tonight and it turned out great! The spices can be changed up to increase or decrease the flavor. See the note at the bottom for more options.
Ingredients
3/4 lb boneless, skinless chicken breast cut into 2" strips
4 cans (14oz) nonfat, low sodium chicken broth
3 tbsp cornstarch
1 tbsp brown sugar
1 tbsp lime juice
1 tsp lime zest
1/4 cup soy sauce
1/2 inch piece of ginger (peeled)
1/2 tsp asian chili sauce
2 tbsp fresh cilantro
Shelled edamame , mushrooms and red pepper (seeded) can be added to the recipe. We used edamame and it was awesome.
In large pot combine broth, brown sugar, asian chili sauce, lime juice, soy sauce and ginger. Boil for 5 minutes. Mix cornstarch with a small amount of cold water to dissolve and mix in with broth. Add chicken to broth and simmer for 15 minutes. Add mushrooms now if you have them.
Remove from heat and add beans/peas, red pepper, cilantro and zest. Let stand for a few minutes and you're good to go.
Notes:
- 1/2 tsp of chili sauce makes it pretty mild. If you like spicy adjust accordingly.
- If your beans/peas are frozen add them with 10 minutes left of simmering.
- Shittake or portabello mushrooms are recommended if you would like to add them.
- 1/4 cup of soy sauce made the broth very strong. Reduce if you're sensitive to strong flavors.
We made this a second time tonight and it turned out pretty good. Here are the changes we made.
-Only 1/8 cup of soy sauce.
- Added egg noodles which picked up the flavor well and are a great addition to the soup.
- Only used 1 tbsp of cilantro which was still very strong flavored.
-Used ginger powder instead of fresh root. I would advise against this. The root has a much better flavor.
-Used only 1tbsp of corn starch and instead of coating the chicken in it which gave the chicken an unpleasant coating after cooking we mixed it in with a small amount of cold water (to dissolve) then added it to the broth.
