Chinese Chicken And Vegetables Recipe

Name: Chinese Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips 1/4-inch thick; 3 tablespoons black soy sauce; 2 tablespoons rice-wine vinegar; 1 tablespoon grated, peeled fresh ginger; 2 1/2 teaspoons Chinese chili paste with garlic; 2 teaspoons toasted sesame oil; 2 medium zucchini (5 ounces each), trimmed, halved crosswise and cut in strips 1/4-inch thick; 1 1/4 pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips 1/2-inch thick; 2 tablespoons cornstarch; 2 tablespoons water; 2 tablespoons scallions, green part only, sliced thin

Servings: persons

2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips 1/4-inch thick
3 tablespoons black soy sauce
2 tablespoons rice-wine vinegar
1 tablespoon grated, peeled fresh ginger
2 1/2 teaspoons Chinese chili paste with garlic
2 teaspoons toasted sesame oil
2 medium zucchini (5 ounces each), trimmed, halved crosswise and cut in strips 1/4-inch thick
1 1/4 pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips 1/2-inch thick
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons scallions, green part only, sliced thin

1
Place peppers in a 13-by-9-by-2-inch oval dish.
2
Cover tightly with microwave plastic wrap.
3
Cook at 100 percent power in a high-power oven for 2 minutes, 30 seconds.
4
Prick plastic to release steam.
5
While peppers are cooking, stir together soy, vinegar, ginger, chili paste and sesame oil.
6
Remove dish from oven and uncover.
7
Stir in zucchini.
8
Place chicken over vegetables in an even layer.
9
Pour soy mixture over chicken.
10
Re-cover and cook for 3 minutes.
11
Prick plastic to release steam.
12
While chicken mixture is cooking, stir cornstarch and water together.
13
Uncover dish.
14
Stir in scallions and cornstarch mixture.
15
Re-cover and cook for 2 minutes 45 seconds.
16
Prick plastic to release steam.
17
Remove from oven and uncover.
18
Serve over cooked white rice.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips 1/4-inch thick, 3 tablespoons black soy sauce, 2 tablespoons rice-wine vinegar, 1 tablespoon grated, peeled fresh ginger, and more.

Yes, Chinese Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chinese Chicken And Vegetables

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