1 1/4 pounds boneless,
skinless chicken breast, cut into strips
1/8 teaspoon black pepper
2 tablespoons vegetable oil
1/2 cup Spanish-style tomato sauce
2 green onions, white and green parts included, cut into 1-inch
pieces
1/2 cup water
1 1/2 tablespoons fish sauce
1 can (8 ounces) bamboo shoots, drained, rinsed
2 tablespoons toasted sesame seeds, crushed
1/2 teaspoon garlic salt
In medium bowl, mix together
chicken, green onion, bamboo shoots, garlic salt and pepper;
cover and refrigerate about 15 minutes.
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.
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.
Sprinkle with crushed
sesame seeds and serve with rice or Chinese noodles.
Makes 6 servings.
Nutritional Facts Per Serving:
239 calories; 31.9 g protein; 10.1 g total fat; 1.7 g saturated
fat; 3.9 g carbohydrates; 80 mg cholesterol; 886 mg sodium.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
