Instructions: Heat broth to boiling in 10-inch skillet. Add chicken: reduce heat to medium low. Cover and cook about 8 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from broth; reserve broth. Cool chicken 5 minutes. Cut chicken across the grain into 2-inch pieces. Shred pieces with two forks along grain.

Spray nonstick wok or 12-inch skillet with non-stick cooking spray; heat over medium high heat until cooking spray starts to bubble. Add slaw; stirfry about 2 minutes until crisp-tender. Add bell pepper and chicken; stirfry 1 minute.

Stir bean sauce, sugar, chile puree and gingerroot into reserved broth.

Pour into wok; stirfry about 1 minute or until heated through. Serve over rice.

REVIEW Scaled the recipe by half. Added dried vegetable flakes (Perc) to the broth. We use cabbage slaw mix, Black Bean Garlic Sauce, no sugar.

Served with jasmine and long-grain white rice (50:50), and sliced Bosc pear. At first, we missed the oil but the spices quickly changed our minds. Recommended.

Notes: Using precut vegetables, such as broccoli slaw or coleslaw mix, saves time.
*Hoisin sauce can be substituted for the brown bean sauce; Decrease sugar to 1 teaspoon.

NOTES : This was good with precut slaw mix of cabbage and carrots and the black
bean garlic sauce. I put our variation in the recipe. Honestly - the first
two bites... I was saying "Wheres the fat?" but the spices saved the dish.

Two of us ate what BC said served 3...

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.