Asian Chicken and Wild Rice Soup

    1 pkg (20 oz) Gold'n Plump® Boneless, Skinless Chicken Thighs,
    cut into 1/2-inch pieces
    1 large red bell pepper, thinly sliced
    2 tbsp HOUSE OF TSANG® Wok Oil
    4 cups Swanson® Chicken Broth
    2 cups cooked wild rice
    1/2 cup HOUSE OF TSANG® Classic Stir Fry Sauce
    1/2 cup green onion, thinly sliced

In large saucepan, saute chicken and bell pepper in oil until chicken
is cooked and pepper is tender. Stir in remaining ingredients;
bring to boil. Reduce heat; simmer 5-10 minutes. 6 servings.

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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