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Sesame Cashew Chicken Soup

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“All the flavors of Cashew Chicken, but in a soup. This is a dense soup - if you prefer more broth, you may want to add an additional can of chicken broth and increase water to 5 1/2 C. Adjusted from Cashew Chicken Cashew Chicken.”
READY IN:
40mins
SERVES:
8
YIELD:
1 large pot of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ketchup, soy sauce, Worcestershire sauce, 3T sugar, sesame oil, cayenne pepper, chicken broth, water, and rice in a large pot and bring to a boil, reduce to simmering.
  2. While the rice is cooking, chop and prepare the rest of the ingredients.
  3. Place the cornstarch, 1/2 tsp sugar, and salt in a 1 gallon ziplock bag or large bowl. Add the chicken and shake or stir until the chicken is thoroughly coated.
  4. Place olive oil in a large preheated frying pan over medium heat. Add chicken, ginger, garlic, and onion, and stir fry until chicken is browned and onion is soft.
  5. Empty chicken mixture into simmering broth. Add Carrots and any other "hard vegetables" (green peppers, potatoes, etc) and continue to simmer for 10 minutes.
  6. Stir in pea pods and any softer vegetables (like summer squash) and cook another 5 minutes.
  7. The broth will become slightly thick and glossy from the cornstarch.
  8. Cashews may be stirred in just before serving or added to individual bowls as garnishment.

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