SPICY SHREDDED CHICKEN AND VEGETABLES

Spicy Shredded Chicken and Vegetables image

Number Of Ingredients 9

1/3 cup fat-free reduced-sodium chicken broth
1/2 pound boneless skinless chicken breast half
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

Steps:

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.

Nutrition Facts : Nutritional Facts Serves