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    Shredded Chicken in Hot Sauce

    Cooking Light-5/98


    List of Ingredients


    • 2 tablespoons low-sodium soy sauce
    • 1 tablespoon cornstarch
    • 1 tablespoon rice vinegar
    • 1 tablespoon minced peeled fresh ginger
    • 1/4 teaspoon crushed red pepper
    • 1 pound skined boned chicken breast, cut in 1/4" strips
    • 2 tablespoons vegetable oil
    • 1 cup coarsely chopped green onions
    • 1 tablespoon minced peeled fresh ginger
    • 3 cloves garlic, minced
    • 3/4 cup julienne-cut red bell pepper (1x1/4")
    • 3/4 cup julienne-cut yellow bell pepper (1x1/4")
    • 2 tablespoons fresh lemon juice
    • 1/2 to 1 teaspoon white pepper
    • 1/4 teaspoon salt
    • 4 cups 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 minute, stirring constantly. Add chicken mixture, and saute 2 minutes. Stir in bell peppers, lemon juice, white pepper and salt; cook 1-1/2 minute or until chicken is done. Serve over hot rice.

    3. Servings: 4
    4. 445 cal, 8.7 g fat, 31.7 g pro, 58g carb, 66 mg chol, 469 mg sod.


 

 

 


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