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Shredded Chicken in Hot Sauce

Recipe Introduction


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.