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

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