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Nutrition Facts
Serving Size 292 g
(Approx. 6 Servings)
Amount Per Serving
Calories 160 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 150 mg 6%
Total Carbohydrate 11 g 4%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 20 g
Vitamin A 35% • Iron 6%
Vitamin C 110% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Thai One Pot Hot Pot

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Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Tsp canola oil
1 Lb H-E-B® Natural Chicken Breasts Skinless Boneless
1 Tbsp soy sauce, low sodium
1 Tsp cayenne pepper
2 Tbsp lime, juiced
1 red bell pepper, cut into thin strips
1 green bell peppers, cut into thin strips
3/4 cup(s) H-E-B Jasmine Rice
1 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
13 1/2 fl oz lite coconut milk
1/2 cup(s) green onions, chopped
1/4 cup(s) cilantro, chopped
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Instructions

1
Heat oil in a large skillet over medium heat, then add chicken; after a few minutes, add soy sauce, cayenne and lime juice; cook an additional 2 minutes, then remove to a bowl.
2
In same pan, cook bell peppers 4 minutes, stirring frequently, then add rice; cook 3 minutes more.
3
Add stock and coconut milk, bring to a simmer, cover and reduce heat to low; cook covered 20 minutes.
4
Remove from heat, and let stand several minutes, still covered; serve in a shallow bowl topped with green onions and cilantro.

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