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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.

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Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
80
Fat:
1 g
Carbs:
9 g
Protein:
9 g