Sesame Cashew Chicken Soup

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • While the rice is cooking, chop and prepare the rest of the ingredients.
  • 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.
  • 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.
  • Empty chicken mixture into simmering broth. Add Carrots and any other "hard vegetables" (green peppers, potatoes, etc) and continue to simmer for 10 minutes.
  • Stir in pea pods and any softer vegetables (like summer squash) and cook another 5 minutes.
  • The broth will become slightly thick and glossy from the cornstarch.
  • Cashews may be stirred in just before serving or added to individual bowls as garnishment.
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