Shredded chicken in hot sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Low sodium soy sauce |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Fresh ginger; peeled and minced (or substitute 1/8 tsp powdered ginger) |
| ¼ | teaspoon | Crushed red pepper |
| 1 | pounds | Boned and skinned chicken breast halves; cut in 1/4\" strips |
| 1 | tablespoon | Vegetable oil; *see note |
| 1 | cup | Green onion; coarsely chopped |
| 1 | tablespoon | Fresh ginger; peeled and minced (or substitute 1/8 tsp powdered ginger) |
| 3 | Cloves garlic; minced | |
| 1½ | cup | Bell pepper; julienned |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Pepper |
| ¼ | teaspoon | Salt; ***see note |
| 4 | cups | Hot cooked rice |
Directions
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 ½ to 1 minute, stirring constantly. Add chicken mixture and saute 2 minutes. Stir in bell peppers, lemon juice, pepper, and salt; cook 1½ 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,¼ cup at a time, as needed.)
Recipe by: Cooking Light Magazine, May 1998 (p97) Posted to EAT-LF Digest by MrsTPK <MrsTPK@...> on May 27, 1998