Hot Diced Chicken
Hot and spicy flavors makes this chicken memorable.
2 (about 8 ounces total) boneless, skinless chicken breast halves, chopped into 1/2-inch cubes
2 tablespoons MAGGI Seasoning Sauce - divided use
1 tablespoon cornstarch
2 teaspoons peeled, finely chopped fresh ginger
2 teaspoons granulated sugar
1 teaspoon cooking sherry or rice wine
1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 green bell pepper, chopped into 1/2-inch pieces
1 red chile pepper, seeded and veins removed, chopped into matchstick-size pieces
6 green onions (green parts only), chopped into 1/2-inch pieces
Steamed white or brown rice
- Combine chicken, 1 tablespoon seasoning sauce and cornstarch in medium bowl. Let sit for 5 minutes.
- Combine remaining 1 tablespoon seasoning sauce, ginger, sugar, sherry and crushed red pepper in small bowl.
- Heat oil in large skillet or wok over medium-high heat. Add chicken mixture; cook, stirring frequently, for 3 to 4 minutes or until chicken is browned. Stir in seasoning sauce mixture, bell pepper and chile pepper. Cook, stirring frequently, for 2 minutes. Stir in green onions; cook for 1 minute or until bell pepper is crisp-tender and chicken is cooked through. Serve immediately with rice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 260 Calories from Fat: 70 Total Fat: 8 g Saturated Fat: 1 g Cholesterol: 35 mg Sodium: 720 mg Carbohydrates: 30 g Dietary Fiber: 2 g Sugars: 4 g Protein: 16 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.