CHICKEN STIR FRY SOUP RECIPES

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CHICKEN STIR-FRY SOUP RECIPE | JEFFREY SAAD | FOOD NETWORK



Chicken Stir-Fry Soup Recipe | Jeffrey Saad | Food Network image

Provided by Jeffrey Saad

Categories     main-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

3 boneless and skinless chicken thighs
Salt
1 1/2 tablespoons five-spice powder
2 tablespoons peanut oil
2 garlic cloves
1 chile de arbol
1 head bok choy, cut into 1-inch pieces
1 carrot, peeled and shredded
1/4 cup mirin
1/4 cup low-sodium soy sauce
3 cups chicken stock
1/2 cup chopped cilantro leaves

Steps:

  • Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.
  • In a large saute pan with high sides over medium-high heat, add the peanut oil.
  • When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken. Remove and discard the garlic and chile, leaving the flavored oil.
  • Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute.
  • Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.

Nutrition Facts : Calories 457, FatContent 19 grams, SaturatedFatContent 4 grams, CholesterolContent 194 milligrams, SodiumContent 1280 milligrams, CarbohydrateContent 194 grams, FiberContent 3 grams, ProteinContent 54 grams, SugarContent 7 grams

CHICKEN STIR-FRY SOUP : RECIPES : COOKING CHANNEL RECIPE ...



Chicken Stir-Fry Soup : Recipes : Cooking Channel Recipe ... image

Cooking Channel serves up this Chicken Stir-Fry Soup recipe from Jeffrey Saad plus many other recipes at CookingChannelTV.com

Provided by Cooking Channel

Categories     main-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

3 boneless and skinless chicken thighs
Salt
1 1/2 tablespoons five-spice powder
2 tablespoons peanut oil
2 garlic cloves
1 chile de arbol
1 head bok choy, cut into 1-inch pieces
1 carrot, peeled and shredded
1/4 cup mirin
1/4 cup low-sodium soy sauce
3 cups chicken stock
1/2 cup chopped cilantro leaves

Steps:

  • Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.
  • In a large saute pan with high sides over medium-high heat, add the peanut oil.
  • When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken. Remove and discard the garlic and chile, leaving the flavored oil.
  • Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute.
  • Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.

Nutrition Facts : Calories 457, FatContent 19 grams, SaturatedFatContent 4 grams, CholesterolContent 194 milligrams, SodiumContent 1280 milligrams, CarbohydrateContent 194 grams, FiberContent 3 grams, ProteinContent 54 grams, SugarContent 7 grams

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