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Hunan Hot and Sour Chicken

 
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Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.

Yield

4

servings

Prep

20

min

Cook

15

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

2 teaspoons cornstarch
2 teaspoons sherry
dry
¼ teaspoon salt
¼ teaspoon black pepper
*
1 pound chicken breasts
skinned, boned, cut into bite size pieces
3 ½ tablespoons vegetable oil
1 tablespoon garlic
minced
2 teaspoons ginger
minced fresh
1 tablespoon black beans, fermented
rinsed and drained
*
1 small green bell peppers
seeded, and cut into 1 inch pieces
1 medium carrots
thinly sliced
8 ounces bamboo shoots
canned, sliced
1 tablespoon water
Cooking sauce
2 teaspoons cornstarch
½ teaspoon red pepper flakes
*
½ teaspoon vegetable oil
2 tablespoons soy sauce, tamari
2 ½ tablespoons white wine vinegar
½ cup chicken broth

Directions

In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1½ teaspoons of the oil and let stand for 15 minutes to marinate.

Prepare cooking sauce by blending all ingredients in another bowl, set aside.

Place a wok or wide frying pan over high heat. When pan is hot, add 2 tablespoons of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.

Add the remaining 1 tablespoon oil to pan. When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1½ minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper and black bean sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 248g (8.7 oz)
Amount per Serving
Calories 33844% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 97mg 32%
Sodium 753mg 31%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 6%
Sugars g
Protein 75g
Vitamin A 54% Vitamin C 28%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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