Chinese Chicken Soup

Serves 4


For the Chicken

4 skinless chicken breast fillets, sliced into thin strips

3 tbsp soy sauce

2 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp maple syrup

3 tbsp ginger garlic paste

3 tbsp tahini

1/4 tsp red chilli powder

For the Soup

2 tbsp sesame oil

3 large scallions, finely sliced

1/3 Irish sweetheart cabbage, shredded

1 litre chicken stock

4 carrots, peeled and sliced into thin rounds

190g baby corn

220g beansprouts

How to prepare:

  1. Place the chicken strips, soy sauce, sesame oil, rice vinegar, maple syrup, ginger garlic paste, tahini and chilli powder in a medium bowl. Stir well and set a side while you cook the vegetables.
  2. Heat the sesame oil in a large pan (or wok) over a medium heat. Add the scallions and cabbage and stir-fry for about 3 minutes. Lower the heat and add chicken strips and their marinade. Pour in the stock, add the carrots and stir well to combine. Leave to simmer for the 15 minutes.
  3. Add the baby corn and simmer for a further 5 minutes, until tender. Stir in the beansprouts and allow them to heat through. (You can cook the beansprouts for a few more minutes if you don’t want them too crunchy.)
  4. Ladle the soup into warmed serving bowls.

Approximately 274Kcal, 6.1g Fibre and 26.9g Protein per serving


Calories per serving