Chinese chicken hotpot
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Poach chicken in a fragrant Asian broth for a super-fast dish.
Ingredients
Chicken stock
2 cup(s), salt-reduced, (500ml)
Hoisin sauce
1 tbs
Soy sauce
1 tbs, lite
Skinless chicken breast
270 g, fat trimmed, thinly sliced (buy 300g)
Vegetable mix, non-starchy, frozen
3 cup(s)
Green shallot(s)
1 individual, thinly sliced
Instructions
1
Bring stock, hoisin sauce, soy sauce and 1 cup (250ml) water to the boil in a large saucepan. Reduce heat and simmer, uncovered, for 10 minutes. Add chicken and cook for 2 minutes or until chicken is cooked through.
2
Meanwhile, boil, steam or microwave frozen stir-fry vegetables until just tender and then drain.
3
Divide chicken and vegetables among serving bowls. Spoon over hot broth and serve sprinkled with shallots.
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