- 3 cups chicken stock
- 1 cup water
- 1 tablespoon minced fresh ginger root
- 1 clove garlic, minced
- 2 tablespoons soy sauce
- 2 skinless, boneless chicken breast halves – cubed
- 1/4 pound fresh snow peas, trimmed and halved
- 1 carrot, chopped
- 3 fresh mushrooms, sliced
- 2 green onions, chopped
Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.