- 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.
Makes 4 servings.
Note:
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.
