Serves: 6
Total Calories: 491
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 Spicy Shredded Chicken and Vegetables recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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