Soup, Sesame Chicken

DSCF0277
I made some chicken soup for my friend Jeannette, and it turned out so  well that she wanted the recipe.  It has everything in there but the  kitchen sink!

 

 
1 tablespoon olive oil
1 teaspoon sesame oil
1 onion, diced
3 large garlic cloves, diced
1 carrot, julienned, 1″
3 small zucchini, julienned, 1″
1 bunch baby bok choy, bottoms only, thinly sliced
1 red bell pepper, diced
2 quarts chicken broth
2 tablespoons kung pao stir fry sauce, Lee Kum Kee brand
1/4 cup rice vinegar
1 teaspoon oyster sauce
2 tablespoons white miso
1 tablespoon tamari soy sauce
1 tablespoon lemon zest, finely grated
2 tablespoons sesame oil
2 tablespoons wet tamarind, found in specialty Indian food stores
4 chicken thighs, no skin, precooked, cut into 1/2″ slices
1/2 cup long grain rice
5 large mint leaves, finely chopped
3 green onions, sliced
2 tablespoons cilantro, chopped
1 bunch bok choy, green tops only, sliced
1 teaspoon white pepper
1 dash tamari soy sauce, to taste

1. Place a large soup pot, with olive oil and sesame oil, on medium high heat. When the oil is hot add the onions, garlic, carrot, zucchini, bok choy bottoms, and the bell pepper and stir the pot. Cook until the the vegetables are translucent, about 3 minutes.

2. Add the chicken broth, kung pao sauce, rice vinegar, oyster sauce, white miso, tamari sauce, turmeric, lemon zest, sesame oil, and wet tamarind. Mix the soup well, then add the chicken strips and the rice. Reduce the heat to medium and cook for 10 minutes.

3. Add the mint leaves, green onions, cilantro, bok choy tops, white pepper, and tamari sauce (to taste). Cook until the large vegetables and the rice are just tender. Serve.