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Chicken and Mushroom Hot Pot

Monday - June 19, 2017 4:51 am , Category : RECIPES

Ingedient:

1 tbsp soy sauce
1 tsp chile garlic sauce
1 tsp toasted sesame oil
3 boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 10 oz)
1 1/2 cups (2 oz) thin rice noodles, broken into large pieces (from 7- to 8-oz package)
1 package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
1 cup thinly sliced bok choy
1 green onion, thinly sliced on the bias
1 tsp finely chopped fresh gingerroot
1 clove garlic, finely chopped
1 carton (32 oz) Progresso™ chicken broth
2 tbsp chopped fresh cilantro leaves
1 lime, cut into wedges

Method:
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. Remove air; seal bag. 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.
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