Shredded Chicken In Hot Sauce

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