- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 80
- Fat:
- 1 g
- Carbs:
- 9 g
- Protein:
- 9 g
