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Chinese Pepper Chicken

Source of Recipe

Recipe du Jour - e-mail
WW Points
Exchanges
Yield: 6 servings.

2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons sesame oil...OR... 2 teaspoons vegetable oil
1/2 teaspoon red pepper sauce

1 (3-pound) cut-up broiler-fryer chicken -- (3 to 3 1/2 pounds)

2 tablespoons vegetable oil
1 teaspoon finely chopped gingerroot
2 cloves garlic -- finely chopped
3 medium green onions -- sliced (3 tablespoons)
1-1/2 cups sliced mushrooms -- (4 ounces)
3 medium bell peppers -- cut into 1-inch pieces

Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in shallow glass or plastic dish or heavy resealable plastic food-storage bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning
chicken occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

Heat vegetable oil in 12-inch nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until
juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet, using tongs; keep warm.

Drain all but 1 teaspoon drippings from skillet. Heat 1 teaspoon drippings and the marinade in skillet over medium-high heat. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender. Serve with chicken.

One serving equals: 246 Calories; 13g Fat (48.3% calories from fat); 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 291mg Sodium. ++++ Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 1 Fat ++++ WWP: 6.3