| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Low-sodium chicken broth |
| 1 | tb | + 1 tsp hoisin sauce |
| 1 | tb | Rice wine or dry sherry |
| 3 | tb | + 2 tsp cornstarch |
| 1 | ts | Granulated sugar |
| 1 | ts | White vinegar |
| 1 | ts | Sesame oil |
| 3/4 | ts | Chinese 5-spice powder |
| 15 | oz | Skinless boneless chicken breast, cut into 1" cubes |
| 2 | ts | Peanut oil |
| 4 | c | Broccoli florets |
| 1/2 | md | Red bell pepper; cut into 1/2" chunks |
| 5 | sm | Dried red chiles; seeded, or 1/4 tsp crushed red pepper flakes |
| 4 1/2 | c | Cooked white rice (hot) |
INSTRUCTIONS
1. In small bowl, whisk together broth, hoisin sauce, wine, 2 tsp of the cornstarch, the sugar, vinegar, sesame oil and 1/4 tsp of the 5 -spice powder; set aside. 2. In medium bowl, combine remaining 3 Tbsps cornstarch and 1/2 tsp 5-spice powder; add chicken and toss to coat. Remove coated chicken to plate, shaking off excess. 3. Place large nonstick skillet or wok over medium-high heat 30 seconds. Add 1 tsp of the peanut oil; heat 30 seconds. Add chicken and cook, stiring constantly, until well browned on all sides, about 8 minutes. Add 2 Tbsp water, stiring to scrape browned bits from bottom of pan, then transfer chicken to plate. Wipe out skillet with paper towel. 4. Return skillet to heat; add remaining tsp peanut oil and heat 30 seconds. Add broccoli, bell pepper and chiles; cook, stiring constantly, until broccoli is bright green and nearly tender, about 5 min. Add browned chicken and the broth mixture; cook until chicken is warmed through and sauce is thickened, 3-4 min. Serve over hot rice. Serving (1 cup, with 3/4 cup rice) provides: 1/2 Fat, 1 1/2 Vegetables, 2 Protein, 1 1/2 Bread, 30 colories. Per serving: 357 calories, 24 g Protein, 55 g Carbo, 4 g Fat(1 g sat), 189 mg Sodium, 41 mg chol, 4 g fib Posted to TNT - Prodigy's Recipe Exchange Newsletter by "CORRIGAN1" <CORRIGAN1@prodigy.net> on Jul 23, 1997
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