Shredded Chicken in Hot Sauce
| Yield: | 4 Servings |
| Categories: |
| 2 | tb | Low sodium soy sauce |
| 1 | tb | Cornstarch |
| 1 | tb | Vinegar |
| 1 | tb | Fresh ginger; peeled and minced (or substitute 1/8 tsp powdered ginger) |
| 1/4 | ts | Crushed red pepper |
| 1 | lb | Boned and skinned chicken breast halves; cut in 1/4" strips |
| 1 | tb | Vegetable oil; *see note |
| 1 | c | Green onion; coarsely chopped |
| 1 | tb | Fresh ginger; peeled and minced (or substitute 1/8 tsp powdered ginger) |
| 3 | Cloves garlic; minced | |
| 1 1/2 | c | Bell pepper; julienned |
| 2 | tb | Lemon juice |
| 1 | ts | Pepper |
| 1/4 | ts | Salt; ***see note |
| 4 | c | Hot cooked rice |
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