• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Spicy Shredded Chicken and Vegetables

  • Recipe Submitted by on

Category: Chinese, Low Fat, Poultry

 Ingredients List

  • 1/3 c Reduced-sodium chicken
  • -broth; defatted
  • 1/2 lb Skinless boneless chicken
  • -breast halves
  • 2 c Broccoli slaw OR coleslaw
  • -mix
  • 1/2 md Red bell pepper; cut into
  • -strips 2x1/4-inches, (1/2
  • -cup) , about
  • 2 tb Brown bean sauce OR less
  • -hoisin sauce; see note
  • 2 ts Sugar
  • 2 ts Chile puree with garlic
  • 1 ts Finely chopped gingerroot
  • 4 c Hot cooked rice; to serve


Heat broth to boiling in 10-inch skillet. Add chicken: reduce heat to
medium low. Cover and cook about 8 minutes or until juice of chicken is no
longer pink when centers of thickest pieces are cut. Remove chicken from
broth; reserve broth. Cool chicken 5 minutes. Cut chicken across the grain
into 2-inch pieces. Shred pieces with two forks along grain.

Spray nonstick wok or 12-inch skillet with non-stick cooking spray; heat
over medium high heat until cooking spray starts to bubble. Add slaw;
stirfry about 2 minutes until crisp-tender. Add bell pepper and chicken;
stirfry 1 minute.

Stir bean sauce, sugar, chile puree and gingerroot into reserved broth.
Pour into wok; stirfry about 1 minute or until heated through. Serve over
rice. Makes 6 servings, 185 cals each. 1 g fat. (5.5%cff). 1g carb. WW-X=2
starch, 1 veg.

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