2 red bell peppers, (ribs and seeds removed), thinly sliced lengthwise and cut crosswise into 2-inch pieces
2 tablespoons soy sauce
1 to 3 teaspoons Asian hot chili sauce
3 cups (12 ounces) diced poached chicken
1 bunch (6 ounces) watercress, large stems trimmed
2 scallions, thinly sliced lengthwise and cut crosswise into 2-inch pieces
In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce to a simmer; cook until peppers are crisp-tender, about 6 minutes.
Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.
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