Spicy Shredded Chicken and Vegetables

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Spicy Shredded Chicken and Vegetables Ingredients

1/3 c Reduced-sodium chicken	2 ts Sugar
1/2 lb Skinless boneless chicken	2 ts Chile puree with garlic
2 c Broccoli slaw OR coleslaw	1 ts Finely chopped gingerroot
1/2 md Red bell pepper; cut into	4 c Hot cooked rice; to serve
2 tb Brown bean sauce OR less

Instructions for Spicy Shredded Chicken and Vegetables

Heat broth to boiling in 10-inch skillet. Add chicken: reduce heat to medium low. Cover and cook about 8 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from broth; reserve broth. Cool chicken 5 minutes. Cut chicken across the grain into 2-inch pieces. Shred pieces with two forks along grain. Spray nonstick wok or 12-inch skillet with non-stick cooking spray; heat over medium high heat until cooking spray starts to bubble. Add slaw; stirfry about 2 minutes until crisp-tender. Add bell pepper and chicken; stirfry 1 minute. Stir bean sauce, sugar, chile puree and gingerroot into reserved broth. Pour into wok; stirfry about 1 minute or until heated through. Serve over rice. Makes 6 servings, 185 cals each. 1 g fat. (5.5%cff). 1g carb. WW-X=2 starch, 1 veg. REVIEW Scaled the recipe by half. Added dried vegetable flakes (Perc) to the broth. We use cabbage slaw mix, Black Bean Garlic Sauce, no sugar. Served with jasmine and long-grain white rice (50:50), and sliced Bosc pear. At first, we missed the oil but the spices quickly changed our minds. Recommended. >from phannema@wizard.ucr.edu SOURCE: Betty Crockers Chinese Low-Fat Cooking (1995) General Mills. MacMillan ISBN 0028603915. Notes: Using precut vegetables, such as broccoli slaw or coleslaw mix, saves time. *Hoisin sauce can be substituted for the brown bean sauce; Decrease sugar to 1 teaspoon. Recipe by: Betty Crockers Chinese Low-Fat Cooking Posted to Digest eat-lf.v097.n010 by KitPATh on Jan 11, 1998

Main Ingredient: ChickenCuisine: Chinese

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