Shredded Chicken in Hot Sauce |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Don't let the title fool you, this is not spicy at all, I doubled the red pepper and added chile sauce. Gets most of its flavor from the fresh ginger. Served with a side of stir fried veggies. 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 flakes |
1 lb boneless chicken breast, cut into 1/4-inch-wide strips |
2 tablespoons vegetable oil |
1 cup coarsely chopped green onion |
1 tablespoon minced peeled fresh ginger |
3 garlic cloves, minced |
3/4 cup julienne-cut red bell pepper (1 x 1/4 inch) |
3/4 cup julienne-cut yellow bell pepper (1 x 1/4 inch) |
2 tablespoons fresh lemon juice |
1/2-1 teaspoon white pepper |
1/4 teaspoon salt |
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. Sauté 1 minute, stirring constantly. Add chicken mixture, and sauté 2 minutes. Stir in bell peppers, lemon juice, white pepper, and salt; cook 1 1/2 minutes or until chicken is done. Serve over rice.
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