Try this Shredded Chicken in Hot Sauce recipe, or contribute your own.
Suggest a better description1.) 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 1/2 to 1 minute, stirring constantly. Add chicken mixture and saute 2 minutes. Stir in bell peppers, lemon juice, pepper, and salt; cook 1 1/2 minutes or until chicken is done and bell peppers are desired consistency. Serve over rice. (Serving size: 1 cup chicken mixture and 1 cup rice.) ***You may want to omit the salt if using regular soy sauce instead of low- sodium soy sauce. NOTES : *original recipe calls for 2 tablespoons of oil. ( If chicken vegetables and chicken start to stick, I add chicken broth or water,1/4 cup at a time, as needed.) Recipe by: Cooking Light Magazine, May 1998 (p97) Posted to EAT-LF Digest by MrsTPK
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Serving Size: 1 Serving (545g) | ||
Recipe Makes: 4 | ||
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Calories: 542 | ||
Calories from Fat: 87 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 90.7mg | 28 % | |
Sodium 345.6mg | 12 % | |
Potassium 433.1mg | 11 % | |
Total Carbohydrate 80.6g | 24 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 75.5g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 542
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