Oriental Hot Pot
2 (13.75-oz) cans chicken broth
1 cup dry white wine (can just use an extra cup chicken broth)
1/4 cup soy sauce
2 packages Ramen-type soup noodles without flavor packet
8 oz assorted vegetables (mushrooms, peppers, pea pods, carrots, broccoli, etc)
1 lb. skinless, boneless chicken breasts, cut into 1" x 2" pieces
4 green onions, cut into 1" lengths
Combine broth, wine, and soy sauce in 5-quart skillet or stove top casserole. Break noodles in half, add to skillet with vegetables and chicken. Bring to boiling, reduce heat to medium low; cook 3-4 minutes. Remove from heat, stir in green onion
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