Stir-fried chicken breast strips, green onion and bamboo shoots are braised in a Vietnamese-style tomato sauce.

Vietnamese Chicken in 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

1. In medium bowl, mix together chicken, green onion, bamboo shoots, garlic salt and pepper; cover and refrigerate about 15 minutes.
2. In frypan, place oil and heat over medium temperature. Add chicken mixture and cook, stirring, about 10 minutes or until pink is gone from chicken.
3. 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.
4. 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.