Shredded Chicken With Peppers And Carrots Recipe
Ingredients
| 8 boneless chicken breast fillets | ||
| Skinned, all visible fat removed | ||
| Cornstarch | 2 Tablespoon | |
| Light soy sauce | 2 Tablespoon | |
| Dry sherry | 3 Tablespoon | |
| 1 egg white, slightly beaten | ||
| 1 teaspoon hot pepper oil | ||
| 1 tablespoon acceptable vegetable oil | ||
| 1 cup thinly sliced red bell pepper | ||
| Yellow bell pepper | 1 Cup (16 tbs), thinly sliced | |
| Green bell pepper | 1 Cup (16 tbs), diced | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| 2 tablespoons acceptable vegetable oil | ||
| Garlic | 3 Clove (5gm), minced | |
| Grated ginger | 1/4 Cup (16 tbs) | |
| 1 cup homemade Chicken Broth or commercial low-sodium variety | ||
| Light soy sauce | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| 1 teaspoon coarsely ground black pepper | ||
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.
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.
Chef
