AMATEUR KITCHEN
Chicken Stir Fry Soup
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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.
Chicken Stir Fry Soup
Serves: 4 - 6
Prep: 10 minutes
Cook: 25 minutes
Ingredients:
2 chicken breasts, chopped
Salt and pepper, to taste
2 tbls olive oil
1 red pepper, chopped
1 green pepper, chopped
1 zucchini, chopped
½ onion, chopped
¼ cup soy sauce, reduced sodium
2 tbls hoisin sauce
1 ½ tsp corn starch
4 cups chicken broth, reduced sodium
1 package of UNCLE BEN’S Jasmine Rice, Ready Rice
Peanuts, garnish (optional)
Chow mein noodles, garnish (optional)
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.
Once the vegetables have cooked add the chicken back into the pot along with the soy sauce mixture, chicken brothand UNCLE BEN‘S Jasmine Rice, Ready Rice. Stir to combine all the ingredients and place over a medium-high heat and allow for the soup to come to a boil.
Serve chicken stir fry soup with some peanuts and/or chow mein noodles and enjoy!
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