Spicy Chicken With Vegetables

Instructions

Bring broth to a boil in a 10-inch skillet.
Add chicken and reduce chicken to medium-low.
Cover and cook for about 8 minutes or until chicken juice is no longer pink when the thickest part of the chicken is cut.
Remove chicken from broth; reserve the remaining broth in the skillet.
Let chicken cool for 5 minutes then cut chicken into 2-inch pieces, shred pieces with two knifes or forks.
Spray nonstick wok or 12-inch skillet with non-stick cooking spray.
Heat over medium-high heat until cooking spray starts to bubble.
Add broccoli slaw, stir-fry about 2 minutes until it is crisp-tender.
Add bell pepper and chicken, stir-fry 1 minute.
Stir bean sauce, sugar, Chile puree and gingerroot into reserved broth, pour into wok and stir-fry about 1 minute or until heated through and serve over rice.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 20 minutes
Servings: ................. 6

Ingredients

1/3 cup fat-free reduced-sodium chicken broth
pound of skinless boneless chicken breast halves
2 cups broccoli slaw or coleslaw mix
medium red bell pepper, cut into 2x-inch pieces ( cup)
2 tablespoons brown bean sauce ( Hoisin sauce can be substituted just decrease sugar to 1 teaspoon)
2 teaspoon sugar
2 teaspoons Chile puree with garlic
1 teaspoon finely chopped gingerroot
4 cups hot cooked rice

Health info:
185 Calories (10 Calories from Fat) 20mg Cholesterol 110mg Sodium 34g Carbohydrate 1g Dietary Fiber 1g Fat (0g Saturated Fat) 11g Protein 4% Vitamin A 16% Vitamin C 2% Calcium 10% Iron

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