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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council