Chinese Chicken And Vegetables

By Barbara Kafka

Published October 13, 1992

Total Time
20 minutes
Rating
4(39)
Comments
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Featured in: Microwave Cooking

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Ingredients

Yield:4 servings

  • 2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips ¼-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 ¼-inch thick

  • 1 ¼ pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips ½-inch thick

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 2 tablespoons scallions, green part only, sliced thin

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 103 milligrams cholesterol; 254 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 735 milligrams sodium; 35 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    While peppers are cooking, stir together soy, vinegar, ginger, chili paste and sesame oil.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    Remove from oven and uncover. Serve over cooked white rice.

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Ratings

4 out of 5
39 user ratings
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Comments

tom

Brown the chicken slices.

They zealously conserve fuel in China; here, the restaurant owner is too cheap to spend time & fuel for this extra step.

Browning drastically improves the dish's appearance.

Michelle

I used 3 tablespoons of chives because I didn’t have scallions still came out great.

Davethebrave

Better than I thought. . .

Donna

I don't cook with plastic wrap. How can I make this dish without it?

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