Vietnamese Chicken in Tomato Sauce
Stir-fried chicken breast strips, green onion and bamboo shoots are braised in an aromatic, Vietnamese-style tomato sauce.
1 1/4 pounds boneless, skinless chicken breast, cut into strips
2 green onions, white and green parts included, cut into 1-inch pieces
1 (8-ounce) can bamboo shoots, drained, rinsed
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1/2 cup Spanish-style tomato sauce
1/2 cup water
1 1/2 tablespoons fish sauce
2 tablespoons toasted sesame seeds, crushed
- In medium bowl, mix together chicken, green onion, bamboo shoots, garlic salt and pepper; cover and refrigerate about 15 minutes.
- In skillet, place oil and heat over medium temperature. Add chicken mixture and cook, stirring, about 10 minutes or until pink is gone from chicken.
- In small bowl, mix together tomato sauce, water and fish sauce; pour over chicken. Raise heat to medium high and bring to a boil. Cover, reduce heat to low and cook about 10 minutes more.
- Sprinkle with crushed sesame seeds and serve with rice or Chinese noodles.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.