This is an easy recipe with the flexibility to use whatever vegetables you have on hand. The stock of ginger, garlic and soy sauce adds an Asian note.
750ml chicken stock
1 tablespoon minced fresh ginger
1 clove garlic, minced
2 tablespoons soy sauce
2 skinless, boneless chicken breast fillets, cubed
125g fresh snow peas, trimmed and halved
1 carrot, chopped
3 fresh mushrooms, sliced
2 spring onions, chopped
Preparation:15min › Cook:25min › Ready in:40min
Bring the chicken stock, water, ginger, garlic and soy sauce to a simmer in a large pot over medium-high heat. Add the chicken and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
Add the snow peas and carrot and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the spring onions, and serve.