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Asian Chicken Hot Pot With Sesame And Garlic Dipping Sauces

Nutrition per serving    (USDA % daily values)
CAL
720
FAT
69%
CHOL
24%
SOD
68%

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Ingredients for 2 servings

1/4 cup sesame seeds

1/4 cup water

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar (not seasoned)

1 1/2 teaspoons Asian sesame oil

1 teaspoon peanut butter

1/2 teaspoon minced peeled ginger

1/2 teaspoon sugar

1/8 teaspoon hot red-pepper flakes

2 tablespoons water

1 1/2 tablespoons finely grated garlic

1 1/2 tablespoons fresh lemon juice

3 cups reduced-sodium chicken broth

2 cups water

1 garlic clove, sliced

3 thin slices peeled ginger

1/2 skinless boneless chicken breast (raw), thinly sliced

1/2 cup cubed firm tofu

1 ounce rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking)

1/2 cup sliced stemmed fresh shiitake mushrooms

1/2 cup fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded

2 scallions, sliced

1 cup snow peas, trimmed

2 Napa cabbage leaves, quartered

1 carrot, thinly sliced

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