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Shredded Chicken With Peppers And Carrots

Heart.Foods's picture
Ingredients
  Boneless chicken breast fillets 8 , skinned, all visible fat removed
  Cornstarch 2 Tablespoon
  Light soy sauce 2 Tablespoon
  Dry sherry 3 Tablespoon
  Egg white 1 , slightly beaten
  Hot pepper oil 1 Teaspoon
  Vegetable oil 1 Tablespoon (Acceptable)
  Thinly sliced red bell pepper 1 Cup (16 tbs)
  Thinly sliced yellow bell pepper 1 Cup (16 tbs)
  Diced green bell pepper 1 Cup (16 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Vegetable oil 2 Tablespoon (Acceptable)
  Garlic 3 Clove (15 gm), minced
  Grated fresh ginger 1⁄4 Cup (4 tbs)
  Homemade chicken broth/Commercial low-sodium variety 1 Cup (16 tbs)
  Light soy sauce 1 Tablespoon
  Cornstarch 1 Tablespoon
  Coarsely ground black pepper 1 Teaspoon
Directions

Place chicken breast fillets, covered in plastic wrap, on a cookie sheet in the freezer for 20 to 30 minutes, or until partially frozen.
Using a very sharp knife, slice chicken breasts diagonally into thin slices.
Place in a medium bowl and set aside.
In another bowl, combine 2 tablespoons cornstarch, 2 tablespoons soy sauce, sherry and egg white.
Stir to mix well.
Pour over chicken and toss to coat evenly.
Cover and set aside for 30 minutes.
Heat 1 teaspoon hot pepper oil and 1 tablespoon vegetable oil in a large nonstick skillet over high heat.
Add red, yellow and green peppers and carrots.
Stir-fry 1 to 2 minutes.
Remove from pan and set aside.
In same skillet, heat 1 teaspoon hot pepper oil and 2 tablespoons vegetable oil.
Add garlic and ginger and saute 1 minute.
Add chicken and stir-fry until shredded and opaque.
In a bowl, combine chicken broth, 1 tablespoon soy sauce and 1 tablespoon cornstarch.
Stir into pan, cooking until sauce is thickened.
Add vegetables and black pepper, stirring until thoroughly heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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