Chicken and Mushroom Hot Pot
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teaspoon chile garlic sauce
teaspoon toasted sesame oil
boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 10 oz)
cups (2 oz) thin rice noodles, broken into large pieces (from 7- to 8-oz package)
package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
cup thinly sliced bok choy
green onion, thinly sliced on the bias
teaspoon finely chopped fresh gingerroot
clove garlic, finely chopped
carton (32 oz) Progresso™ chicken broth
tablespoons chopped fresh cilantro leaves
In 4-quart saucepan, mix soy sauce, chile garlic sauce and sesame oil; stir in chicken. Add noodles, mushrooms, bok choy, green onion, gingerroot and garlic. Pour broth over mixture. Heat to simmering over high heat, stirring occasionally.
Reduce heat to medium-low; cook 5 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Top with cilantro; serve with lime wedges.
To freeze: In 1-quart resealable freezer plastic bag, mix soy sauce, chile garlic sauce and sesame oil; add chicken to bag. Remove air; seal bag. In another 1-quart resealable freezer plastic bag, mix noodles, mushrooms, bok choy, green onion, gingerroot and garlic. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Top with cilantro; serve with lime wedges.
- To easily peel ginger, skip the veggie peeler and gently scrape off the thin skin using a spoon.
- No shiitake mushrooms? No problem. Plain white button mushrooms work as well.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.