2 T. vegetable oil
2 C. chopped onion
2 T. diced peeled fresh ginger
6 garlic cloves, minced
1 lb. skinless, boneless chicken breast, cut into 1-inch pieces
3 C. water
3 (14 1/2-oz.) cans fat-free, less-sodium chicken broth
3 C. fresh or frozen yellow corn
4 bags ginseng tea or 2 sliced ginseng roots
1/4 tsp. salt
1/8 tsp. white pepper

Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic cloves; sauté 2 minutes. Add chicken; sauté 4 minutes. Add water and broth; bring to a boil. Stir in corn and ginseng tea; bring to a boil. Reduce heat; simmer 20 minutes. Sprinkle with salt and pepper.

Yield: 8 servings
Serving size: 1 1/2 C.

Calories: 188
Fat: 6.1g
Fiber: 2.4g