Chicken Stir Fry Soup Recipe
After a busy day whip up this soup that is inspired from a classic with same great flavors but healthier than any takeout. This soup is made quick by the convenience of the UNCLE BEN’S Jasmine Rice, Ready Rice bag. No need to wait 40 minutes for this rice to cook, it’s already cooked.
Ingredients
| Chicken breasts | 2 , chopped | |
| Olive oil | 2 Tablespoon | |
| Pepper red | 1 To taste, chopped | |
| Green pepper | 1 To taste, chopped | |
| Zucchini | 1 , chopped | |
| Onion | 1/2 , chopped | |
| ¼ cup soy sauce, reduced sodium | ||
| 2 tbls hoisin sauce | ||
| Corn starch | 1 1/2 Teaspoon | |
| 4 cups chicken broth, reduced sodium | ||
| 1 package of UNCLE BENÂ’S Jasmine Rice, Ready Rice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut up the chicken into bite size pieces, season with salt and pepper and brown in a large pot over medium-high heat with some olive oil at the bottom. Remove chicken from the pot and set onto a plate. Then place in all the chopped vegetables into the pot and cook those over a medium heat for 7 minutes.
While the vegetables are cooking, in a separate bowl combine the soy sauce, hoisin sauce and corn starch together and whisk until there are no longer any lumps.
While the vegetables are cooking, in a separate bowl combine the soy sauce, hoisin sauce and corn starch together and whisk until there are no longer any lumps.
Serve chicken stir fry soup with some peanuts and/or chow mein noodles and enjoy!
Find all of our RECIPES/VIDEOS @ www.amateurkitchen.tv
While the vegetables are cooking, in a separate bowl combine the soy sauce, hoisin sauce and corn starch together and whisk until there are no longer any lumps.
While the vegetables are cooking, in a separate bowl combine the soy sauce, hoisin sauce and corn starch together and whisk until there are no longer any lumps.
Serve chicken stir fry soup with some peanuts and/or chow mein noodles and enjoy!
Find all of our RECIPES/VIDEOS @ www.amateurkitchen.tv
Chef
