| 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 <MrsTPK@aol.com> on May 27, 1998
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