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Spicy Chicken Saute

 Spicy Chicken Saute
Whenever our daughters come home from college, this is the dish they always request. My husband enjoys it so much I usually prepare it a couple time a month.
4 ServingsPrep: 10 min. Cook: 15 min.


  • 2 boneless skinless chicken breast halves, julienned
  • 2 tablespoons vegetable oil, divided
  • 1 celery rib, sliced
  • 1 medium carrot, julienned
  • 1 medium green pepper, julienned
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon cornstarch
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon hot pepper sauce
  • Hot cooked rice, optional


  • In a skillet over medium-high heat, saute chicken in 1 tablespoon oil
  • for 5-7 minutes or until juices run clear. Remove chicken and set
  • aside. Saute celery, carrot and green pepper in remaining oil for
  • 5-7 minutes or until tender. Return chicken to pan. Combine broth,
  • soy sauce, salt if desired, cornstarch, red pepper flakes and hot
  • pepper sauce; add to skillet. Bring to a boil; cook for 1 minute to
  • thicken. Serve over rice if desired. Yield: 4 servings.
Nutritional Facts:Diabetic Exchanges: One serving (prepared with low-sodium chicken broth and soy sauce, without added salt and served with rice) equals 1-1/2 lean meat, 1 vegetable, 1 fat; also, 154 calories, 180 mg sodium,

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Spicy Chicken Saute (continued)

Nutritional Facts: 37 mg cholesterol, 5 gm carbohydrate, 15 gm protein, 9 gm fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer