- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 8
Ingredients
- 1
- boneless, skinless chicken breast, thinly sliced
- 1 1/2 tsp
- cornstarch
- 7 mL
- 3 tbsp
- reduced sodium soy sauce
- 45 mL
- 1 tsp
- vegetable oil
- 5 mL
- 1/2
- medium red onion, sliced
- 2 cups
- sliced Shiitake mushroom caps
- 500 mL
- 1/2 cup
- baby-cut carrots, sliced diagonally
- 125 mL
- 1/2
- red pepper, chopped
- 2 tbsp
- minced ginger
- 30 mL
- 2 cloves
- garlic, minced
- 2 containers
- reduced sodium chicken broth
- 1.8 L
- 2
- green onions, sliced diagonally
Directions
- Step 1
- Toss chicken with cornstarch and soy sauce, set aside.
- Step 2
- Heat oil in a large saucepan over medium heat. Add onion, mushrooms, carrots and red pepper; cook until vegetables are tender-crisp, about 3 min. Add ginger and garlic and cook until fragrant, about 1 min. Add chicken and cook 2 min. Add chicken broth; increase heat to medium-high and bring to a boil.
- Step 3
- Reduce heat and simmer until chicken is fully cooked and vegetables are tender, about 15 min. Ladle soup into bowls; top with green onions.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 80
- Fat:
- 1 g
- Carbs:
- 9 g
- Protein:
- 9 g
