Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 6 cups low-sodium chicken broth
- 1 bulb fennel
- 1 pound bok choy
- 8 green onions
- 1/2 cup dried shiitake mushrooms
- Fresh ginger
- 3 garlic cloves
- 1 tablespoon peanut or canola oil
- 1/4 cup low-sodium soy sauce
- 2– to 3-inch cinnamon stick
- 1 star anise
- 1 teaspoon ground black pepper
- 2 cups mung bean sprouts
- 1/2 cup fresh cilantro
- 2 teaspoons sesame oil
- Lime wedges for serving
Instructions
- Soak the dried shiitake mushrooms in hot water for about 20 minutes until softened. Reserve the broth and slice the mushrooms.
- In a large pot, heat peanut or canola oil over medium heat. Sauté chopped onions until translucent, then add garlic and ginger until fragrant.
- Pour in the reserved mushroom broth along with chicken broth, soy sauce, cinnamon stick, star anise, and ground black pepper. Bring to a boil.
- Add the chicken thighs, reduce heat, and let simmer for about 10 minutes.
- Stir in fennel pieces and cook for another 5 minutes before adding bok choy stems, green onion whites, and mung bean sprouts.
- Finish by adding bok choy greens until wilted, drizzle with sesame oil, and serve hot garnished with cilantro and lime wedges.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 120mg