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Name: Spicy Country-Style Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tb Tomato paste; 2 tb Rice wine or dry sherry; 1/2 lb Boneless chicken breasts; 1 1/2 ts Chili bean sauce (or more); 1/2 lb Zucchini; 1 tb Chinese black rice vinegar; 2 sm Fresh green or red chiles; 1 lg Red or green bell pepper; 2 tb Chicken Stock; 8 oz Canned bamboo shoots; 2 tb Oil, preferably peanut; 2 tb Dark soy sauce; 2 ts Granulated sugar

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INGREDIENTS

1 tb Tomato paste
2 tb Rice wine or dry sherry
1/2 lb Boneless chicken breasts
1 1/2 ts Chili bean sauce (or more)
1/2 lb Zucchini
1 tb Chinese black rice vinegar
2 sm Fresh green or red chiles
1 lg Red or green bell pepper
2 tb Chicken Stock
8 oz Canned bamboo shoots
2 tb Oil, preferably peanut
2 tb Dark soy sauce
2 ts Granulated sugar

Servings

INSTRUCTIONS

CUT THE CHICKEN BREASTS into shreds about 3 inches long. Cut the fresh chiles in half, carefully remove the seeds and shred the chiles. (Do not touch your eyes while doing this, as it will make them sting.) Then prepare all the vegetables. Rinse the bamboo shoots in clean water and shred them. Trim the zucchini and shred them. Wash the bell pepper, remove the seeds and shred it, too. Heat 1 tablespoon of the oil in a wok or large skillet. When it is almost smoking, quickly stir-fry the chicken shreds for 1 minute or until the chicken is slightly firm. Remove the cooked chicken and drain it. Wipe the wok clean. Reheat it and add the rest of the oil. When it is hot, add the shredded chiles, bamboo shoots, zucchini and bell pepper. Stir-fry for about 2 minutes, and then add the rest of the ingredients. Mix them well and stir-fry for another minute. Return the chicken shreds and give the mixture a few quick stirs to finish cooking the chicken. Turn onto a serving platter and serve at once.

NOTES

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Spicy Country-Style Chicken

1 tb Tomato paste
2 tb Rice wine or dry sherry
1/2 lb Boneless chicken breasts
1 1/2 ts Chili bean sauce (or more)
1/2 lb Zucchini
1 tb Chinese black rice vinegar
2 sm Fresh green or red chiles
1 lg Red or green bell pepper
2 tb Chicken Stock
8 oz Canned bamboo shoots
2 tb Oil, preferably peanut
2 tb Dark soy sauce
2 ts Granulated sugar

CUT THE CHICKEN BREASTS into shreds about 3 inches long. Cut the fresh  chiles in half, carefully remove the seeds and shred the chiles. (Do not  touch your eyes while doing this, as it will make them sting.) Then prepare  all the vegetables. Rinse the bamboo shoots in clean water and shred them.  Trim the zucchini and shred them. Wash the bell pepper, remove the seeds  and shred it, too. Heat 1 tablespoon of the oil in a wok or large skillet.  When it is almost smoking, quickly stir-fry the chicken shreds for 1 minute  or until the chicken is slightly firm. Remove the cooked chicken and drain  it. Wipe the wok clean. Reheat it and add the rest of the oil. When it is  hot, add the shredded chiles, bamboo shoots, zucchini and bell pepper.  Stir-fry for about 2 minutes, and then add the rest of the ingredients. Mix  them well and stir-fry for another minute. Return the chicken shreds and  give the mixture a few quick stirs to finish cooking the chicken. Turn onto  a serving platter and serve at once.

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Nutrition

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Serving Size: 1 Serving (246g)
Recipe Makes: 4 Servings

Calories: 161
Calories from Fat: 15 (9%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.4g
Cholesterol 49.8mg		15 %
Sodium 436mg		15 %
Potassium 572.4mg		15 %
Total Carbohydrate 10.4g		3 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 8.4g
Protein 22.7g		32 %
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.

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Calories per serving: 161

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