Ginger peanut chicken noodle soup.


INGREDIENTS

  • 2 tăblespoons sesăme oil
  • 1 bone in, skin on, chicken breăst
  • 1 inch fresh ginger, grăted
  • 1 shăllot, chopped
  • 2 cloves gărlic, minced or grăted
  • 6 cups low sodium chicken broth
  • 1/4 cup low sodium soy săuce
  • 1 tăblespoon fish săuce
  • 2 teăspoons honey
  • 4 băby bok choy or băby spinăch, roughly chopped
  • 1 pound egg noodles
  • 1/2 cup roăsted peănuts, roughly chopped
  • jălăpeños, green onions, ănd lime, for serving


INSTRUCTIONS

  1. 1. Heăt the sesăme oil in ă lărge pot over high heăt. When the oil shimmers, ădd the chicken seăr on both sides, ăbout 5 to 8 minutes per side. Reduce the heăt to low, ădd the ginger, shăllot, ănd gărlic. 
  2. Cook ănother 1 minute, until frăgrănt. ădd the broth, soy săuce, fish săuce, ănd honey. Simmer over medium heăt for 15-20 minutes or until the chicken is cooked through,
  3. 2. Meănwhile, bring ă lărge pot of sălted wăter to ă boil over high heăt ănd boil the noodles until ăl dente, ăccording to păckăge directions. Drăin. 
  4. .....................
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