Zutaten für Shredded Chicken In Hot Sauce
- Low Sodium Soy Sauce
- Cornstarch
- 1 tablespoon rice vinegar
- Fresh Ginger
- Crushed Red Pepper Flakes
- Boneless Chicken Breast
- Vegetable Oil
- Green Onion
- Garlic Cloves
- Red Bell Pepper
- Yellow Bell Pepper
- Fresh Lemon Juice
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- Cooked Rice
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Zubereitung von Shredded Chicken In Hot Sauce
- In a medium bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 tablespoon chili sauce, and 2 teaspoons grated fresh ginger.
- Add 2 pounds shredded cooked chicken breast to the bowl and toss to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.
- Add 1/2 cup chopped onion, 2 tablespoons grated fresh ginger, and 2 cloves minced garlic to the skillet.
- Sauté for 1 minute, stirring constantly, until fragrant.
- Add the marinated chicken mixture to the skillet and sauté for 2 minutes, breaking up any clumps.
- Stir in 1 cup chopped bell peppers (any color), 1 tablespoon lemon juice, 1/4 teaspoon white pepper, and 1/2 teaspoon salt.
- Cook for 1 1/2 minutes, or until the chicken is heated through and the peppers are tender-crisp.
- Serve immediately over cooked rice. Garnish with chopped green onions, if desired.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
20 g
Zucker
8g
Fett
20g
Kohlenhydrate
20g
