Spicy Asian Chicken Soup

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1 can (48 oz) nonfat chicken broth

1/4 cup soy sauce

1 tablespoon brown sugar

1/4 teaspoon Asian chili sauce (or 1/4 tsp red pepper flakes)

2 tablespoons fresh lime juice

1 -inch piece fresh ginger, peeled and cut in 8 slices

3/4 pound boneless chicken breasts, cut in thin 3-inch-long strips

3 tablespoons cornstarch

1 cup sliced shiitake mushrooms (or white button mushrooms)

1 cup snap peas (or snow peas)

1 red bell pepper, cored, seeded and julienned

1 teaspoon lime zest

2 tablespoons chopped fresh cilantro

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