Shredded Chicken in Hot Sauce

Photo: Howard L. Puckett; Styling: Cathy Muir

"Chicken is considered a very nurturing food in China. It is often served to new mothers and recovering patients. When the Chinese eat chicken, it is rarely served on its own. Most often, it is cooked with various vegetables."

Yield: 4 servings (serving size: 1 cup chicken mixture and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 445
  • Calories from fat: 18%
  • Fat: 8.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 3.7g
  • Protein: 31.7g
  • Carbohydrate: 58g
  • Fiber: 2.3g
  • Cholesterol: 66mg
  • Iron: 3.7mg
  • Sodium: 469mg
  • Calcium: 61mg


  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 1 pound skinned, boned chicken breast, cut into 1/4-inch-wide strips
  • 2 tablespoons vegetable oil
  • 1 cup coarsely chopped green onions
  • 1 tablespoon minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 3/4 cup (1 x 1/4-inch) julienne-cut red bell pepper
  • 3/4 cup (1 x 1/4-inch) julienne-cut yellow bell pepper
  • 2 tablespoons fresh lemon juice
  • 1/2 to 1 teaspoon white pepper
  • 1/4 teaspoon salt
  • 4 cups hot cooked rice


  1. Combine the first 5 ingredients in a medium bowl; add chicken. Cover and marinate in refrigerator 30 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat; add onions, ginger, and garlic. Sauté 1 minute, stirring constantly. Add chicken mixture, and sauté 2 minutes. Stir in bell peppers, lemon juice, white pepper, and salt; cook 1 1/2 minutes or until chicken is done. Serve over rice.
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