1/2 medium onion, chopped
1 cup broccoli
1/2 cup frozen mixed veggies - Carrots, beans, and peas
1/4 cup brown rice
1/2 tsp garlic paste and 1/2 tsp ginger paste
1 chicken breast, chopped in bite size pieces
2 Chicken bouillon cubes
Few drops of Fish sauce
1/2 tsp of Sesame oil
1 tsp Chings All in One Stir Fry Sauce (or any stir fry sauce)
Salt/Black pepper
Heat oil in a pressure cooker. Add the chopped onions and sautee until browned. Add the ginger and garlic paste and sautee till aromatic. Add the broccoli florets, mixed veggies, and brown rice. Mix well. Add the chicken pieces and give it a stir. Add 3 cups of water. Crush the chicken bouillon cubes. Add the stir fry sauce, fish sauce, and sesame oil. Close the lid and pressure cook the mixture - about 2 whistles should be more than enough. You want the veggies and chicken cooked but not disintegrated that you cannot see them anymore. In case that does happen, no fear - it is still a healthy meal.
Check for seasonings at the end - salt and black pepper before serving. Serve hot.
Note: Since chicken breast cooks really fast, pressure cooking it makes it very tough to chew ie it overcooks. So serve the soup right away after making it since it continues cooking in the heat of the broth!
If you do not own a pressure cooker (found in most Indian homes), you could do the stir frying and assembling part in a stock pot and cover and cook on simmer until the veggies are tender or cook in a slow cooker as well.
If you are vegetarian, skip the fish sauce, chicken, and chicken bouillon cubes all together. Use vegetable broth mixed with water instead.
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