1 lb. boneless skinless chicken breast halves, cut into 1-inch pieces
3 tablespoons reduced-sodium soy sauce
4 oz. shiitake or button mushrooms (if using shiitakes, remove and discard stems)
1 tablespoon dark sesame oil*
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons seasoned Rice vinegar
3 tablespoons cold water
1 1/2 tablespoons cornstarch
2 cups packed sliced napa cabbage, bok choy or fresh spinach
1/4 cup chopped fresh cilantro or thinly sliced green onions
1. In small bowl, stir together chicken and soy sauce. Cut mushrooms in half or, if large, into quarters.
2. Heat oil in large saucepan over medium-high heat until hot. Add chicken mixture, mushrooms, garlic and crushed red pepper; cook 2 minutes, stirring constantly. Add broth and vinegar; bring to a boil. Reduce heat to medium-low; simmer, uncovered, 2 minutes or until chicken is no longer pink.
3. In another small bowl, stir together water and cornstarch; add to soup. Cook 1 minute or until soup has thickened slightly, stirring constantly. Stir in cabbage and cilantro; cook 2 minutes.
TIP *Dark sesame oil is made from toasted sesame seeds. It has a rich, nutty sesame flavor. Look for it in the Asian section of the grocery store.
4 (1 1/4-cup) servings
PER SERVING: 210 calories, 7 g total fat (1.5 g saturated fat), 28.5 g protein, 7.5 g carbohydrate, 70 mg cholesterol, 695 mg sodium, 1 g fiber