Spicy Asian Chicken Soup

• 1 can (48 oz) nonfat chicken broth
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
• 2 tbsp fresh lime juice
• 1-inch piece fresh ginger, peeled and cut in 8 slices
• 3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
• 3 tbsp cornstarch
• 1 cup sliced shiitake mushrooms (or white button mushrooms)
• 1 cup snap peas (or snow peas)
• 1 red bell pepper, cored, seeded and julienned
• 1 tsp lime zest
• 2 tbsp chopped fresh cilantro

1. Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes.
2. Meanwhile, toss chicken with cornstarch until completely coated.
3. Add chicken and shiitakes to broth and simmer 15 minutes.
4. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro.
5. Let soup stand 2 to 3 minutes before serving.

chicken broth, soy sauce, brown sugar, chili sauce, lime juice, ginger, chicken breasts, cornstarch, shiitake mushrooms, peas, red bell pepper, lime zest, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/spicy-asian-chicken-soup-230174 (may not work)