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Spicy Shredded Chicken And Vegetables

A home-style Spicy Shredded Chicken And Vegetables made with Low Sodium Chicken Broth, Skinless Boneless Chicken Breast Halves, Broccoli Slaw Or Coleslaw Mix, Brown Bean Sauce Or Less Hoisin Sauce, and Sugar. Serves 6. Keep it handy for the next time you cook it.

सामग्री

• 1/3 cup
• 1/2 lb
• 2 cup
• 2 tbsp
• 2 tsp
• 2 tsp
• 1 tsp
• 4 cup

विधि (झलक)

1. 1

   Heat broth to boiling in 10-inch skillet.

2. 2

   Add chicken: reduce heat to medium low.

3. 3

   Cover and cook about 8 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

4. 4

   Remove chicken from broth; reserve broth.

5. 5

   Cool chicken 5 minutes.

6. 6

   Cut chicken across the grain into 2-inch pieces.

7. 7

   Shred pieces with two forks along grain.

8. 8

   Spray nonstick wok or 12-inch skillet with non-stick cooking spray; heat over medium high heat until cooking spray starts to bubble.

9. 9

   Add slaw; stirfry about 2 minutes until crisp-tender.

10. 10

    Add bell pepper and chicken; stirfry 1 minute.

11. 11

    Stir bean sauce, sugar, chile puree and gingerroot into reserved broth.

12. 12

    Pour into wok; stirfry about 1 minute or until heated through.

13. 13

    Serve over rice.

14. 14

    WW-X=2 starch, 1 veg.

15. 15

    ISBN 0028603915.

16. 16

    Notes: Using precut vegetables, such as broccoli slaw or coleslaw mix, saves time. *Hoisin sauce can be substituted for the brown bean sauce; Decrease sugar to 1 teaspoon.

17. 17

    Two of us ate what BC said served 3...