Chicken and Chickpea Soup
INGREDIENTS:
10 oz Skinned and boned chicken, 1
-1/2-inch pieces
1 tb Reduced-sodium soy sauce
1 1/2 ts Peanut oil
1/4 c Diced red bell pepper
2 tb Chopped scallion (green
-onion)
1/2 Garlic clove, minced
1/4 ts Minced pared ginger root
6 sm Chestnuts, boiled and peeled
3/4 c Water
1 tb Dry sherry
1/2 Pkt instant chicken broth &
-seasoning mix (1/2 tsp)
1 ts Cornstarch
1/2 ts Each granulated sugar and
-Chinese sesame oil
1 ds Pepper
10 oz Skinned and boned chicken, 1
-1/2-inch pieces
1 tb Reduced-sodium soy sauce
1 1/2 ts Peanut oil
1/4 c Diced red bell pepper
2 tb Chopped scallion (green
-onion)
1/2 Garlic clove, minced
1/4 ts Minced pared ginger root
6 sm Chestnuts, boiled and peeled
3/4 c Water
1 tb Dry sherry
1/2 Pkt instant chicken broth &
-seasoning mix (1/2 tsp)
1 ts Cornstarch
1/2 ts Each granulated sugar and
-Chinese sesame oil
1 ds Pepper
In medium bowl combine chicken and soy sauce; cover with plastic wrap and let stand at room temperature for 30 minutes. In 9-inch skillet or a wok, heat peanut oil over medium heat; add bell pepper, scallion, garlic, and ginger and saute until vegetables are tender, about 2 minutes. Drain chicken, reserving marinade. Add chicken, a few pieces at a time, to vegetable mixture, stirring after each addition. Add chestnuts, increase heat to high, and cook, stirring constantly, until chicken begins to brown, about 2 minutes; stir in water, sherry and broth mix and bring to a boil. Reduce heat to low and let simmer for 1 minute. To reserved marinade add cornstarch, sugar, sesame oil and pepper and stir to dissolve cornstarch; pour over chicken mixture and, stirring constantly, bring to a boil and cook until thickened.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.