|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Spicy Shredded Chicken and Vegetables |
|
Serves: 6 Print this RecipeUsing pre-cut vegetables, such as broccoli slaw or coleslaw mix, is a real time-saver. 1/3 cup fat-free reduced-sodium chicken broth 1/2 pound boneless skinless chicken breast halves 2 cups broccoli slaw or coleslaw mix 1/2 medium red bell pepper, cut into 2x1/4-inch pieces (1/2 cup) 2 tablespoons brown beans sauce 2 teaspoons sugar 2 teaspoons chili puree with garlice 1 teaspoon finely chopped ginger root 4 cups hot cooked rice 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 into 2-inch pieces. Shred pieces with 2 knives or forks. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add broccoli slaw; stir-fry about 2 minutes or until crisp-tender. Add bell pepper and chicken; stir-fry 1 minute. Stir bean sauce, sugar, chili puree and gingerroot into reserved broth. Pour into wok; stir-fry about 1 minute or until heated through. Serve over rice. 1 Serving: Calories 185 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 20mg; Sodium 110mg; Carbohydrate 34g (Dietary Fiber 1g); Protein 11g. *Hoisin sauce can be substituted for the brown bean sauce. Decrease sugar to 1 teaspoon. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chicken ’n’ Pepper Stir-fry Oven-Fried Chicken Chicken-Basil Noodles Spicy Citrus Chicken Roast Chicken with Spiced Yogurt Chicken with Garden Vegetables Sun-Dried Tomato and Apricot Chicken Cholesterol Myths Chicken with Bell Peppers Spicy Shredded Chicken and Vegetables Sauerkraut and Chicken Casserole Coconut Curry Chicken Sangria Salsa Yogurt-Lime-Marinated Chicken Chinese Chicken Salad with Peanut Dressing Chicken Lo Mein Curried Chicken-Rice Salad Stir-fried Chicken Pitas Spicy Mexican Torte Chimichangas Super-Easy Chicken Stir-fry Spicy Mexican Skillet Chicken Thai Chicken Skillet Thai Seasoning Mix Italian Chicken Skillet Baked Lemon Chicken Oven-Barbecued Chicken Microwave Chicken Nuggets Apricot Honey Sauce Raspberry-Peach Chicken Chicken Safety Chicken Breasts with Sun-Dried Tomato Sauce Chicken with Fennel Tequila Chicken Rosemary-Mustard Chicken Chicken Ratatouille Chicken and Asparagus Roulades Mock Hollandaise Sauce Quick Chicken Ideas Chicken with Orange Glaze Chicken Breasts Dijon Italian Chicken Stir-fry Garlic Chicken Kiev Flavor Boosters Garlic Chicken and Mushrooms Cilantro Pesto Chicken Chicken-Rice Casserole Zesty Sangria Chicken Margarita Chicken Cuban Glazed Chicken Warm Peanut Dressing Jamaican Jerk Chicken Spicy Curried Chicken with Couscous Sweet-and-Sour Chicken Chicken Gazpacho Salad Hot Chicken Salad with Plum Sauce Warm Thai Chicken Salad Chicken and Tortellini Salad Chicken-Artichoke Toss Honey-Glazed Turkey with Roasted Pineapple Turkey Pie Eating Out Curried Turkey Spaghetti Turkey Teriyaki Meatballs Turkey with Chipotle Sauce Turkey with Red Wine Sauce Turkey Pasta with Pesto Turkey Soft Tacos |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
