Hot and Sour Chicken Soup

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tangy and spicy broth with tender chicken, shiitake mushrooms, and a kick of Sichuan peppercorns, balanced by the sweetness of bamboo shoots. This Chinese-inspired chicken recipe, ready in about 40 minutes, pairs chicken breast, shiitake mushrooms, bamboo shoots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Chinese cuisine 280 cal/serving

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Ingredients

1 lb, cubed chicken breast
1/2 cup, sliced shiitake mushrooms
1/2 cup, sliced bamboo shoots
1 tsp, crushed Sichuan peppercorns
3 tbsp rice vinegar
1/4 cup, rehydrated dried shiitake mushrooms
2 stalks, sliced green onions

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Instructions

Step 1: In a large pot, bring 6 cups water to a boil. Add cubed chicken, sliced shiitake mushrooms, bamboo shoots, and crushed peppercorns.
Step 2: Reduce heat to low, add rice vinegar, and simmer for 15 minutes until chicken is cooked through.
Step 3: Stir in rehydrated dried shiitake mushrooms and sliced green onions. Cook for 2 more minutes until flavors meld. Serve hot with a side of steamed rice.