Asian Chicken, Rice, and Vegetable Soup

Ingredients

• 1 tablespoon sesame oil
• ½ pound chicken tenders, sliced into strips approximately ½ inch wide and 1 inch long
• 2 ounces shitake mushrooms, stems removed and cut into strips
• 2 teaspoons peeled and minced ginger root
• 2 teaspoons minced garlic
• 48 ounce container of all natural chicken broth
• 8 ounce can water chestnuts, undrained
• 2 small scallions, sliced with roots removed
• 2 cups Mann’s Broccoli Cole Slaw
• 1/2 teaspoon salt
• 1/3 cup soy sauce
• 1 tablespoon sesame oil
• 2/3 cup cooked rice

Instructions

1. Add 1 tablespoon sesame oil to a medium skillet and place over low-medium heat. Add chicken and cook for 2 minutes. Turn chicken and add mushrooms, ginger root, and garlic and cook 2 minutes more.
2. In a medium soup pot add the chicken broth, water chestnuts, scallions, Mann's Broccoli Cole Slaw, salt, and soy sauce and heat to medium heat and simmer for 12 minutes.
3. In a medium skillet add the sesame oil and heat to low. Add the cooked rice and brown for 4 minutes, stirring constantly. Remove from heat and pour into soup pot. Serve immediately.

Cook’s notes