Ingredients:
4 skinless chicken breasts, diced into 1/3-inch/8ml cubes
1/2 tsp. salt
1 sweet red pepper, diced
4 Tbs. olive or canola oil
2 dried chili peppers
1 Tbs. chopped onion
1 slice chopped root ginger
1 Tbs. low-sodium soy sauce
2 tsp. tomato concentrate
2 Tbs. sherry
1/4 chicken bouillon cube dissolved in 1 Tbs. hot water
1/2 tsp. salt
1 sweet red pepper, diced
4 Tbs. olive or canola oil
2 dried chili peppers
1 Tbs. chopped onion
1 slice chopped root ginger
1 Tbs. low-sodium soy sauce
2 tsp. tomato concentrate
2 Tbs. sherry
1/4 chicken bouillon cube dissolved in 1 Tbs. hot water
Recipe:
1. Rub salt in chicken pieces. Heat 2 tablespoons oil in pan.
2. Add the chicken and stir-fry for 2 minutes and remove.
3. Add the rest of the oil in the pan, and the chili peppers, onion, ginger and sweet pepper; stir-fry for 2 minutes.
4. Add soy sauce, tomato, sherry and chicken bouillon cube; stir-fry for 2 minutes.
5. Return chicken to the pan and stir-fry for 1 minute.
6. Place in serving dish and serve.
2. Add the chicken and stir-fry for 2 minutes and remove.
3. Add the rest of the oil in the pan, and the chili peppers, onion, ginger and sweet pepper; stir-fry for 2 minutes.
4. Add soy sauce, tomato, sherry and chicken bouillon cube; stir-fry for 2 minutes.
5. Return chicken to the pan and stir-fry for 1 minute.
6. Place in serving dish and serve.
Serves:
4
Notes:
Stir-frying chicken breasts is a better idea than roasting a whole chicken, because you are not tempted to eat the skin which contains harmful saturated fat. Fat content: Each serving has about 18g of fat.