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 ½ 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 ¼ 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
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Nutritional Information
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Nutritional analysis per serving (4 servings)
262 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 34 grams protein; 103 milligrams cholesterol; 734 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Place peppers in a 13-by-9-by-2-inch oval dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 2 minutes, 30 seconds. Prick plastic to release steam.
- While peppers are cooking, stir together soy, vinegar, ginger, chili paste and sesame oil.
- Remove dish from oven and uncover. Stir in zucchini. Place chicken over vegetables in an even layer. Pour soy mixture over chicken. Re-cover and cook for 3 minutes. Prick plastic to release steam.
- While chicken mixture is cooking, stir cornstarch and water together. Uncover dish. Stir in scallions and cornstarch mixture. Re-cover and cook for 2 minutes 45 seconds. Prick plastic to release steam.
- Remove from oven and uncover. Serve over cooked white rice.
20 minutes
Dining and Cooking