Sesame Cashew Chicken Soup
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- 1/4 cup ketchup
- 4 teaspoons soy sauce
- 2 tablespoons worcestershire sauce
- 3 tablespoons sugar
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon cayenne pepper
- 2 (14 ounce) cans low sodium chicken broth
- 3 3/4 cups water
- 1/2 cup uncooked rice or 1 1/2 cups cooked rice
- 2 carrots, sliced or chopped
- 2 cups snow peas, in 1-2-inch pieces
- 1 -2 cup vegetables, chopped (like summer squash, zucchini, green peppers, potatoes, etc)
- 1 1/2 cups cashews, chopped
- 2 tablespoons cornstarch
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 whole chicken breast, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons fresh gingerroot, grated or minced
- 1 clove garlic, minced
- 1/2 onion, chopped
Recipe
- 1 combine ketchup, soy sauce, worcestershire sauce, 3t sugar, sesame oil, cayenne pepper, chicken broth, water, and rice in a large pot and bring to a boil, reduce to simmering.
- 2 while the rice is cooking, chop and prepare the rest of the ingredients.
- 3 place the cornstarch, 1/2 tsp sugar, and salt in a 1 gallon ziplock bag or large bowl. add the chicken and shake or stir until the chicken is thoroughly coated.
- 4 place olive oil in a large preheated frying pan over medium heat. add chicken, ginger, garlic, and onion, and stir fry until chicken is browned and onion is soft.
- 5 empty chicken mixture into simmering broth. add carrots and any other "hard vegetables" (green peppers, potatoes, etc) and continue to simmer for 10 minutes.
- 6 stir in pea pods and any softer vegetables (like summer squash) and cook another 5 minutes.
- 7 the broth will become slightly thick and glossy from the cornstarch.
- 8 cashews may be stirred in just before serving or added to individual bowls as garnishment.
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