Spicy Changzhou Citrus Chicken Soup By William Nelson

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Wolfgang Puck

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Ingredients

6 cups chicken broth

1/4 cup ponzu citrus seasoned soy sauce

1 tablespoon brown sugar

1/4 teaspoon red pepper flakes

2 tablespoons fresh lime juice

1 teaspoon toasted sesame oil

1 teaspoon roasted ground ginger

1/2 tablespoon finely minced lemongrass

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

3 tablespoons cornstarch

1 cup sliced shiitake mushrooms

1 can (14.5 oz) Wolfgang Puck Roast Chicken with Wild Rice Soup

2/3 cup snow peas, julienned

1 small red bell pepper, cored, seeded and julienned

1/2 cup carrot, julienned

1 teaspoon lime zest

2 tablespoons chopped fresh cilantro

2/3 cup julienned red bell pepper

2/3 cup julienned carrot

2/3 cup julienned jicama

1/4 cup finely shredded red cabbage

1/4 cup finely shredded green cabbage

2 tablespoons Seasoned rice vinegar

1 tablespoon sugar

1 tablespoon Island Teriyaki Sauce

1 teaspoon sriracha hot sauce

1/4 cup chopped fresh cilantro leaves

1 teaspoon toasted Asian sesame oil

1 tablespoon toasted black sesame seeds

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