Shredded Chicken with Hot Sauce

 Shredded Chicken with Hot Sauce

adapted from CL Annual Recipes 1997

You can use any kind of leftover, rotisserie chicken, or packaged precooked chicken for this recipe. 

When I poach chicken I usually cook more than I need so I have it for another recipe.

Makes 2 servings                                                     0 WW Blue points / serving

2 cups shredded poached chicken

1 Tbsp. soy sauce

1 1/2  tsp. rice vinegar

1 Tbsp. minced ginger, divided

1/8 tsp. crushed red pepper

3 chopped scallions

2 garlic cloves, minced

1/2 cup julienned red, yellow or orange bell pepper

1 Tbsp. lemon juice

1/2 tsp. ground white pepper

1/4 tsp. Kosher salt

1. Combine the chicken, soy sauce, vinegar, 1 1/2 tsp. ginger and crushed red pepper in a bowl. Set aside.
2. In a wok coated with cooking spray, sauté the scallions, remaining ginger and garlic, sauté until fragrant, about 1 minute.
3. Add the chicken mixture, bell peppers, lemon juice, salt and pepper and cook until vegetables are softened and the chicken is heated through, about 2-3 minutes.
4. Adjust seasoning with soy sauce, salt and pepper to taste before serving.

Enjoy!