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CATEGORY CUISINE TAG YIELD
Meats, Vegetables 4 Servings

INGREDIENTS

2 T Low sodium soy sauce
1 T Cornstarch
1 T Vinegar
1 T Fresh ginger, peeled and
minced or substitute 1/8
tsp powdered ginger
1/4 t Crushed red pepper
1 lb Boned and skinned chicken
breast halves cut in
1/4"
strips
1 T Vegetable oil, see note
1 c Green onion, coarsely
chopped
1 T Fresh ginger, peeled and
minced or substitute 1/8
tsp powdered ginger
3 Cloves garlic, minced
1 1/2 c Bell pepper, julienned
2 T Lemon juice
1 t Pepper
1/4 t Salt, **see note
4 c Hot cooked rice

INSTRUCTIONS

Combine the first 5 ingredients in a medium bowl; add chicken.  Cover
and marinate in refrigerator 30 minutes.  2.) Heat oil in a large
nonstick skillet over medium-high heat; add  onions, ginger and garlic.
Saute 1/2 to 1 minute, stirring  constantly. Add chicken mixture and
saute 2 minutes. Stir in bell  peppers, lemon juice, pepper, and salt;
cook 1 1/2 minutes or until  chicken is done and bell peppers are
desired consistency. Serve over  rice. (Serving size: 1 cup chicken
mixture and 1 cup rice.)  ***You may want to omit the salt if using
regular soy sauce instead  of low- sodium soy sauce.  NOTES : *original
recipe calls for 2 tablespoons of oil.  ( If chicken  vegetables and
chicken start to stick, I add chicken broth or  water,1/4 cup at a
time, as needed.) Recipe by: Cooking Light  Magazine, May 1998 (p97)
Posted to EAT-LF Digest by MrsTPK <MrsTPK@aol.com> on May 27, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 982
Calories From Fat: 365
Total Fat: 40.6g
Cholesterol: 225.1mg
Sodium: 1391.3mg
Potassium: 1382.3mg
Carbohydrates: 59.2g
Fiber: 5g
Sugar: 3.7g
Protein: 90.5g


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