Search
by Ingredient

Spicy Country-Style Chicken

StarStarStarHalf starEmpty star

Submitted by clramge

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

½ 226.8
POUND G CHICKEN BREASTS
2 2
SMALL SMALL GREEN CHILI PEPPERS *
8 231.2
OUNCES ML/G BAMBOO SHOOTS
½ 226.8
POUND G ZUCCHINI
1 1
LARGE LARGE SWEET RED BELL PEPPERS *
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML CHICKEN BROTH
2 3E+1
TABLESPOONS ML RICE WINE
1 ½ 7.5
TEASPOONS ML CHILI BEAN SAUCE *
2 1E+1
TEASPOONS ML SUGAR
granulated
2 3E+1
TABLESPOONS ML SOY SAUCE, DARK
1 15
TABLESPOON ML TOMATO PASTE

Directions

CUT THE CHICKEN BREASTS into shreds about 3 inches long.

Cut the fresh chiles in half, carefully remove the seeds and shred the chiles.

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 202 40% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 887mg 37%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 41g
Vitamin A 6% Vitamin C 58%
Calcium 5% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe