Chinese Soup

By rsberkenbile

Ingredients

• 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 Tbsp. + 1/2 Tsp. soy sauce, divided
• 1 Tbsp. cornstarch
• 1 Tbsp. cooking oil
• 1 c. chopped onion
• 2 tsp. minced garlic
• 1/2 tsp. grated gingerroot
• 1/4 tsp. pepper
• 1/4 tsp. sesame oil
• 4 cans (14-1/2 oz.) chicken broth
• 2 oz. vermicelli, broken in half
• 1/2 c. julienned carrots
• 1/2 c. julienned celery
• 1-8 oz. can sliced water chestnuts, drained
• 1 package (6 oz.) frozen snow peas
• 1 Tbsp. minced cilantro for garnish

Preparation

Step 1

In a mixing bowl, toss chicken with 1 Tbsp. soy sauce and cornstarch. Let stand 30 min. Place oil in a Dutch oven over medium heat. Add chicken, onion, garlic, ginger, pepper, and sesame oil, and saute until chicken is done and onion is tender. Add remaining soy sauce, chicken broth, vermicelli, carrots and celery. Bring to a boil and simmer 5 minutes, or until vermicelli is tender. Stir in water chestnuts and snow peas and heat through. Sprinkle with cilantro before serving.