Recipe: Vietnamese Chicken in Tomato Sauce

VIETNAMESE CHICKEN IN TOMATO SAUCE

1 1/4 pounds boneless, skinless chicken breast, cut into strips
1/8 teaspoon black pepper
2 tablespoons cooking 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 oz.) 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.

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.

Source: National Chicken Council