Below is a soup/stew I have really enjoyed. You can also find it on http://www.chefmd.com/recipes.php
. The original receipe calls for cornstarc, but I leave it out. I also omit the rice.
Shiitake Studded Hot, Sweet and Sour Chicken Stew
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Calories: 351 per serving
Percent from Fat: 29%
Food as MedicineSM Tip
The glucosinolates in bok choy may prevent cancer. Bok choy is great for bone health and strength, with 74 milligrams of calcium per cup. One big cup of bok choy has only 9 calories, and not a bit of cholesterol.
2 teaspoons sesame oil
1 lb. boneless, skinless chicken thighs, cut into ¾-inch chunks
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2 tablespoons reduced sodium soy sauce
4 oz. shiitake mushrooms, stems finely chopped, caps sliced
1 ¾ cups organic chicken broth, such as Swanson's, divided
2 tablespoons cider vinegar
3 cups thinly sliced bok choy leaves
¼ cup thinly sliced green onions
Heat oil in a large saucepan over medium-high heat. Add chicken, garlic and pepper flakes and stir-fry two minutes. Add soy sauce and mushrooms and continue to stir-fry two minutes. Add 1½ cups of the broth and vinegar and bring to a boil. Reduce heat, simmer uncovered five minutes or until chicken is no longer pink in center.
Combine remaining ¼ cup broth, mixing well. Stir into stew and simmer two minutes or until thickened. Stir in bok choy and heat through.
If you like, spoon brown rice into four shallow bowls (in Phase 2 ONLY!)
. Top with chicken mixture and garnish with green onions.