CHICKEN STIR-FRY SOUP RECIPE | JEFFREY SAAD | FOOD NETWORK
Provided by Jeffrey Saad
Categories main-dish
Total Time 35 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
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 ...
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
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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