Asian Chicken and Vegetable Stew
Makes 4 servings.Note:
- Heat 1 teaspoon sesame oil in a large saucepan. Cut 1 lb. boneless skinless chicken breasts into cubes. Add to the oil and cook until there is no longer pink, about 6-8 minutes.
- Add in 1 (14-ounce) can fat-free, low-sodium chicken broth, 1/3 cup water, 1 (8-ounce) can drained and rinsed bamboo shoots, 1 cup trimmed snow peas, 4 thinly sliced green onions, 3 tablespoons rice vinegar, 2 tablespoons reduced-sodium soy sauce, 1 tablespoon coarsely chopped, peeled gingerroot, 1 teaspoon light brown sugar, ¼ teaspoon crushed red pepper flakes and ¼ teaspoon black pepper.
- Bring stew to a boil; reduce heat, cover and simmer for 8 minutes. Meanwhile place 1 tablespoon cornstarch in 1 tablespoon cold water and mix until smooth. Add to the soup, stir in and continue to cook until stew has thickened.
To make this recipe vegetarian, replace the chicken breast chunks with tofu cubes, and the chicken broth with vegetarian broth.Recipes Source: www.americanheart.org