Chicken Stir-Fry Soup Recipe

Name: Chicken Stir-Fry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless and skinless chicken thighs; Salt; 1 1/2 tablespoons five-spice powder; 2 tablespoons peanut oil; 2 garlic cloves; 1 chile de arbol; 1 head bok choy, cut into 1-inch pieces; 1 carrot, peeled and shredded; 1/4 cup mirin; 1/4 cup low-sodium soy sauce; 3 cups chicken stock; 1/2 cup chopped cilantro leaves

Servings: persons

3 boneless and skinless chicken thighs
Salt
1 1/2 tablespoons five-spice powder
2 tablespoons peanut oil
2 garlic cloves
1 chile de arbol
1 head bok choy, cut into 1-inch pieces
1 carrot, peeled and shredded
1/4 cup mirin
1/4 cup low-sodium soy sauce
3 cups chicken stock
1/2 cup chopped cilantro leaves

1
Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.
2
In a large saute pan with high sides over medium-high heat, add the peanut oil.
3
When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken.
4
Remove and discard the garlic and chile, leaving the flavored oil.
5
Add the chicken to the pan and saute until golden but not cooked through.
6
Stir in the bok choy and carrots and saute for 1 minute.
7
Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through.
8
Ladle the soup into large, wide bowls and garnish with the chopped cilantro.
9
Per serving: Calories 457; Total Fat 19 grams; Saturated Fat 4 grams; Protein 54 grams; Total Carbohydrate 18 grams; Sugar: 7 grams; Fiber 3 grams; Cholesterol 194 milligrams; Sodium 1280 milligrams;

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 boneless and skinless chicken thighs, Salt, 1 1/2 tablespoons five-spice powder, 2 tablespoons peanut oil, and more.

Yes, Chicken Stir-Fry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stir-Fry Soup

How did you like this recipe?

Frequently Asked Questions