I got this fabulous recipe when I vacationed at Disney's Animal Kingdom Lodge. The soup was on the Boma - Flavors of Africa Buffet. When I inquired about a cookbook with the recipe, the waitress went & got the recipe from the kitchen. This is posted in the same manner I got it, but I'll tell you that finding 1 gallon containers of broth is difficult. So I use 10 14oz cans, it's a little more, but just as good. I also usually use 2 poblanos. Using ready to go chicken tenders is a big time saver. I just sautee them in a little sesame oil & garlic before I dice them. This soup is very tasty and borderline addicitive. I've made several times since I got back. It is absolutley delicious the next day and freezes well. Hope you enjoy it as much as I do.

Ingredients

8 serv.

chicken breasts↗6
Diced
low sodium chicken broth↗1
gallon (or 10 14oz cans)
low sodium soy sauce↗2 cups
1 15oz bottle
garlic↗2 tablespoons
Chopped
sugar↗2 tablespoons
hot sauce↗2 tablespoons
I use Asian Chili Sauce
cornstarch↗1 cup
water↗1 cup
red bell peppers↗2
Chopped
green bell pepper1
Chopped
poblano pepper↗1
Diced
onions↗2
Diced
mushroom↗1 cup
Diced
sesame oil↗2 tablespoons

Step-by-step instructions

1
Cook chicken unitl half done. Set Aside.
2
Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
3
Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
4
Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
5
Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.

Source: food.com

Original recipe ↗

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