| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Low sodium soy sauce |
| 1 | tb | Cornstarch |
| 1 | tb | Vinegar |
| 1 | tb | Fresh ginger; peeled and minced (or substitute 1/8 tsp powdered ginger) |
| 1/4 | ts | Crushed red pepper |
| 1 | lb | Boned and skinned chicken breast halves; cut in 1/4" strips |
| 1 | tb | Vegetable oil; *see note |
| 1 | c | Green onion; coarsely chopped |
| 1 | tb | Fresh ginger; peeled and minced (or substitute 1/8 tsp powdered ginger) |
| 3 | Cloves garlic; minced | |
| 1 1/2 | c | Bell pepper; julienned |
| 2 | tb | Lemon juice |
| 1 | ts | Pepper |
| 1/4 | ts | Salt; ***see note |
| 4 | c | Hot cooked rice |
INSTRUCTIONS
1.) 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 <[email protected]> on May 27, 1998
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