Asian Chicken and Vegetable Stew
-
- Prep time
- 10 min
-
- Cook time
- 18 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 1/4 cups
Ingredients
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toasted sesame oil
- 1 tsp
- 1 tsp
-
-
boneless, skinless chicken breasts (cut into 3/4-inch pieces)
- 1 lbs
- 454 g
-
-
low sodium chicken broth
- 1 3/4 cup
- 1 3/4 cup
-
-
canned bamboo shoots (rinsed and drained)
- 1 (8-oz) can
- 1 (8-oz) can
-
-
snow peas (trimmed)
- 4 oz
- 113 g
-
-
water (divided use)
- 1/3 cup plus 1 tbsp
- 1/3 cup plus 1 tbsp
-
-
green onions (sliced)
- 4
- 4
-
-
rice vinegar
- 3 tbsp
- 3 tbsp
-
-
lower sodium soy sauce
- 1 1/2 tbsp
- 1 1/2 tbsp
-
-
chopped fresh ginger
- 1 tbsp
- 1 tbsp
-
-
light brown sugar
- 1 tsp
- 1 tsp
-
-
crushed red pepper flakes
- 1/4 tsp
- 1/4 tsp
-
-
black pepper
- 1/4 tsp
- 1/4 tsp
-
-
Cornstarch
- 1 tbsp
- 1 tbsp
-
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Directions
-
In a large saucepan, heat the oil over mediumhigh heat, swirling to coat the bottom. Cook the chicken for 6–8 minutes, or until no longer pink in the center, stirring frequently.
-
Stir in the broth, bamboo shoots, snow peas, 1/3 cup water, the green onions, vinegar, soy sauce, gingerroot, brown sugar, red pepper flakes, and pepper. Increase the heat to high and bring to a boil, stirring occasionally. Reduce the heat and simmer for 6–8 minutes, stirring occasionally.
-
Put the cornstarch in a small bowl. Add the remaining 1 Tbsp water, stirring to dissolve. Stir into the soup. Increase the heat to medium high and bring to a boil. Boil for 1–2 minutes, or until thickened, stirring occasionally.