Servings: Makes 4 servings

1 can (48 oz) nonfat chicken broth 1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce ¼ cup soy sauce
1 tbsp brown sugar 1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes) ¼ tsp Asian chili sauce (or ¼ tsp red pepper flakes)
2 tbsp fresh lime juice 2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices 1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips ¾ lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch 3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms) 1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas) 1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned 1 red bell pepper, cored, seeded and julienned
1 tsp lime zest 1 tsp lime zest
2 tbsp chopped fresh cilantro 2 tbsp chopped fresh cilantro

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