Chicken Stir Fry Soup

• Yield: 4 Servings
• Level: Easy

Time

• Total: 35 minutes
• Prep: 20 minutes
• Cook: 15 minutes
• Inactive: 0 minutes

Ingredients

• 3 Boneless, Skinless Chicken Thighs
• 1 1/2 Tablespoons Five-Spice Powder
• 2 Tablespoons Peanut Oil
• 2 Cloves Garlic
• 1 Chile De Arbol
• 1 Head Bok Choy
• 1 Carrot
• 1/4 Cup Mirin
• 1/4 Cup Soy Sauce
• 3 Cups Chicken Stock
• 1/2 Cup Cilantro Leaves
• Salt

Preparation

• Chop Bok Choy (1" Pieces)
• Peel And Shred Carrot
• Chop Cilantro Leaves
• Chop Chicken (1/2" Pieces)

Directions

• Season chicken with salt, and five-spice powder.
• In a large saute pan with high sides over medium high heat, add peanut oil.
• When oil is hot, add garlic cloves and chile de arbol.
• Saute until they are just starting to blacken.
• Remove and discard garlic and chile de arbol.
• Add chicken and saute until golden bot not cooked through.
• Stir in bok choy and carrots, saute for 1 minutes.
• Stir in mirin and cook for 30 seconds.
• Add soy sauce and chicken stock, heat through.
• Ladle soup into bowls and garnish with cilantro.