Ingredients for 4 servings:
1. 1 (6 ounce) boneless skinless chicken breasts
2. 2 tablespoons canola oil
3. 5 scallions, thinly sliced
4. 1 red bell pepper, chopped
5. 2 garlic cloves, crushed
6. 4 1/2 ounces baby corn, sliced (canned)
7. 7 ounces corn kernels (canned)
8. 4 cups chicken broth
9. 2 tablespoons dry sherry
10. 2 teaspoons cornstarch
11. 1 teaspoon hot sauce, such as Cholula
12. 1/4 teaspoon saffron
13. 2 tomatoes, diced
14. 2 tablespoons cilantro, finely chopped
Directions:
1. Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
2. In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
3. Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
4. Add the baby corn and stock and bring to a boil. Cook 3 minutes.
5. Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
6. Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
7. Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.