Chinese Chicken Stir-Fry Soup

Tuesday, 23 October 2012

A quick recipe for you whilst I do my best to catch up with several planned blog posts!

What happens, when you've bought all the ingredients to make a Chinese chicken stir-fry, but don't actually fancy chicken stir-fry? You make it into a soup of course!

Chinese Chicken Stir-Fry Soup | The Purple Pumpkin Blog

I didn't write down quantities, as I really did just make it up as I went along - but it turned out so much tastier than we were expecting, I felt like I should share!

This is what I used in our Chinese Chicken Stir-Fry Soup:
  • chicken breasts, sliced thinly
  • 1 red chilli, finely sliced
  • 1 red onion, finely sliced
  • 1 bag stir-fry vegetables
  • chicken stock
  • dark soy sauce
  • Chinese five-spice powder
  • rice noodles

I put the thinly sliced chicken into a big pot with the chicken stock, chilli, onion, a dash of soy sauce and a sprinkle of five-spice and brought to the boil before simmering for about 15 minutes until the chicken was cooked through. I tasted for flavour and added more soy and five-spice as I felt it needed before throwing in the rice noodles and bag of stir-fry vegetables and allowing to cook for a couple more minutes.

And that's it! Enjoy!

Chinese Chicken Stir-Fry Soup | The Purple Pumpkin Blog

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