Chinese Chicken and Corn Soup

• (5 -6 ounce) skinless chicken breast halves1
• tablespoons chinese rice wine or 2 tablespoons dry sherry↗2
• teaspoons dark sesame oil, divided↗1 1⁄2
• tablespoons cornstarch, divided↗3
• garlic clove, peeled and minced↗1
• tablespoon finely shredded fresh ginger1
• cups reduced-sodium fat-free chicken broth↗4
• (12 ounce) container shelf-stable firm silken tofu, cut into 1/2 inch cubes↗1
• cups frozen corn↗1 1⁄2
• large egg, lightly beaten↗1
• cup thinly sliced green onion (including tops)1⁄2
• salt↗
• white pepper

Step-by-step instructions

1. 1

   Rinse chicken and pat dry. Slice crosswise into 1/8-inch thick strips. Combine with rice wine, 1/2 tsp sesame oil, and 1 tbsp cornstarch in a small bowl.

2. 2

   In a 3-4 quart nonstick pan over high heat, stir garlic and ginger in 1/2 tsp sesame oil for 10 seconds. Add chicken and stir-fry until no longer pink on surface, about 2 minutes.

3. 3

   Add broth; cover pan and bring to a boil. Add tofu and corn to broth and return to a simmer.

4. 4

   In a small bowl, combine remaining 2 tbsp cornstarch and 1/4 cup cold water until smooth. Add to soup; bring to boil, stirring constantly. Pour egg into soup, stirring gently for about 30 seconds to form thin strands of egg. Add remaining 1/2 tsp sesame oil, green onions, and season to taste with salt and white pepper. Ladle into bowls and serve.