Hot Diced Chicken

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.

Estimated Times:
Preparation Time: 20 mins
Cooking Time: 7 mins
Cooling Time: 5 mins standing

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.