Asian

Oriental Chicken and Vegetable Hot Pot is for Soup.

Oriental Chicken and Vegetable Hot Pot takes 20 minutes to prepare.

Oriental Chicken and Vegetable Hot Pot takes 45 minutes to cook.

Oriental Chicken and Vegetable Hot Pot makes 4 servings.

The ingredients for Oriental Chicken and Vegetable Hot Pot are:

1 lb. Chicken Breast, fat removed, cubed
1/8 tsp. ground black pepper
8 cups Water
1/2 cup Brown Rice
4 oz. Carrots, sliced
12 oz. Bok Choy, sliced
1 Pkg Knorr Corn and Chicken Soup Mix (I purchased mine at an Asian market)
1 Egg, beaten
12 oz. Bean Sprouts
3.5 oz. Bunapi Mushrooms, broken apart and sliced into 1-inch lengths
1 Green Onion, sliced

Here is how you make Oriental Chicken and Vegetable Hot Pot:

Spray bottom of soup pot lightly with Pam and pre-heat. Sprinkle cubed chicken with pepper and brown in pan. Add 8 cups hot water, bring to a boil and stir in rice. Boil for 20 minutes, then add carrots and bok choy. cook for 10 minutes. Drain and remove solids to a large bowl. Wisk soup mix into the hot broth. When completely dissolved, wisk in egg. Add bean sprouts, green onion and mushrooms to broth, cook for 5 minutes. Return solids to soup pot and heat through. Serving Size: Makes 4 2-1/2 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user DEANA1003.

The nutritional information for Oriental Chicken and Vegetable Hot Pot is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 252.7

• Total Fat: 3.6 g
• Cholesterol: 65.7 mg
• Sodium: 788.2 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 2.5 g
• Protein: 32.6 g

Oriental Chicken and Vegetable Hot Pot is Asian cuisine.

The dietary needs meet for Oriental Chicken and Vegetable Hot Pot is Low Fat