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)
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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