Shredded Chicken in Hot Sauce

Yield: 4 servings (serving size: 1 cup chicken mixture and 1 cup rice)
Source: Cooking Light Magazine - May 1998
Comments: This is a spicy asian style stir fry. Would make again! Made with sugar snap peas to add some bulk.


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 skinned, boned chicken breast, cut into 1/4-inch-wide strips
2 tablespoons vegetable oil
1 cup coarsely chopped green onions
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
3/4 cup (1 x 1/4-inch) julienne-cut red bell pepper
3/4 cup (1 x 1/4-inch) julienne-cut yellow bell pepper
2 tablespoons fresh lemon juice
1/2 to 1 teaspoon white pepper
1/4 teaspoon salt
4 cups hot cooked rice


  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.


Healthy Units: 9 per serving
calories: 445 carbohydrates: 58 g cholesterol: 66 mg fat: 8.7 g sodium: 469 mg protein: 31.7 g calcium: 61 mg iron: 3.7 mg fiber: 2.3 g

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