Spicy Asian Chicken Soup

• (48 ounce) can nonfat chicken broth↗1
• soy sauce↗1⁄4 cup
• brown sugar↗1 tablespoon
• Asian chili sauce or 1/4 teaspoon red pepper flakes, more if you like spice↗1⁄4 teaspoon
• lime juice↗2 tablespoons
• fresh ginger, peeled and cut into 8 slices1
• lb boneless chicken breast, cut into thin 3 inch long strips↗3⁄4 lb
• cornstarch↗3 tablespoons
• sliced shiitake mushroom (or white button mushrooms)1 cup
• snap peas or 1 cup snow peas↗1 cup
• red bell pepper, cut into thin strips↗1
• lime zest (green part of peel)↗1 teaspoon
• chopped fresh cilantro2 tablespoons

Step-by-step instructions

1. 1

   Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.

2. 2

   Meanwhile toss the chicken with the cornstarch until it is completely coated.

3. 3

   Add the chicken and the shiitakes to the broth and simmer 15 minutes.

4. 4

   Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.

5. 5

   Let the soup stand 2 to 3 minutes before serving.