| 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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