Hot and Tangy Garlic Chicken
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Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 246.3
- Total Fat: 11.2 g
- Cholesterol: 66.2 mg
- Sodium: 957.6 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 0.7 g
- Protein: 26.4 g
View full nutritional breakdown of Hot and Tangy Garlic Chicken calories by ingredient
Submitted by: NWILKER
Introduction
addapted from kikkoman addapted from kikkomanNumber of Servings: 4
Ingredients
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2 skinless, boneless, chicken breast halves
2 tablespoons cornstarch, divided use
1 tablespoon dry sherry or water
2 large cloves garlic, minced
1 cup reduced-sodium chicken broth
4 teaspoons Heinz Distilled White Vinegar
1 teaspoon crushed red pepper
2 tablespoons vegetable oil, divided use
2 carrots, cut into julienne strips
1 large green bell pepper, cut into julienne strips
3 tablespoons Kikkoman Lite Soy Sauce
Directions
Cut chicken into thin strips; coat with mixture of 1 tablespoon cornstarch, sherry and garlic. Let stand 10 minutes.
Combine chicken broth, vinegar, and crushed red pepper with remaining 1 tablespoon cornstarch; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove from skillet.
Heat remaining oil in some pan over high heat. Add vegetables; stir-fry 2 minutes.
Return chicken to pan with broth mixture. Cook, stirring, until sauce boils and thickens.
Remove from heat; stir in lite soy sauce. Serve immediately over pasta or rice.
Serving Size: 1/2 breast of meat, sause and veggies
Number of Servings: 4
Recipe submitted by SparkPeople user NWILKER.
Combine chicken broth, vinegar, and crushed red pepper with remaining 1 tablespoon cornstarch; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 3 minutes; remove from skillet.
Heat remaining oil in some pan over high heat. Add vegetables; stir-fry 2 minutes.
Return chicken to pan with broth mixture. Cook, stirring, until sauce boils and thickens.
Remove from heat; stir in lite soy sauce. Serve immediately over pasta or rice.
Serving Size: 1/2 breast of meat, sause and veggies
Number of Servings: 4
Recipe submitted by SparkPeople user NWILKER.