Got leftover bought roast chicken, and my sister got for me each red and green capsicum from the community box near her. I’m going to shred the chicken off the few pieces of the chicken. This is a simple meal that I have turned into a new meal.

“Bought roast chicken is a convenient, protein-rich meal that provides essential nutrients like B vitamins, phosphorus, selenium, and zinc while being low-carb. However, be cautious of high sodium and fat in the skin; homemade versions may be healthier. It’s beneficial for muscle repair, satiety, and offers versatility for multiple meals, making it suitable for low-carb diets.”

“Red and green capsicums are the same fruit at different ripeness levels, with green being unripe and bitter, while red is ripe, sweeter, and richer in Vitamin C and antioxidants. Both provide fiber and nutrients, with cooking enhancing absorption. They are low in Glycemic Index, beneficial for blood sugar control and weight management, and support overall health. Red capsicum is superior for antioxidants, while green complements savoury dishes. Eating a variety of colours boosts nutrient intake. Cooking with a bit of fat can enhance carotenoid absorption from any capsicum colour.”

Glad to have healthy, colourful and delicious meal to go with rice or noodles. Let’s cook!!!

Ingredients

3 big chunk roasted chicken, shredded
1 small red capsicum, cut to bite size
1 green capsicum, cut to bite size
2 Tbs minced garlic
1 Tbs oyster sauce
2 Tbs Shao Xing Chinese cooking wine
1/2 Tbs soy sauce
1/2 Tbs white wine vinegar (OPT)
oil
salt
pepper

Method

Heat the saucepan over medium heat. Once saucepan is hot, add in 3 Tbs oil, and swirl around the saucepan for 10 seconds.

Now add in minced garlic, cook for about 25 seconds. Next, add in shredded chicken and toss around for 1-2 minutes. Then add in oyster sauce, soy sauce, vinegar, and mix well into the shredded chicken, cooking for a further 2 minutes. Now add in red and green capsicum, cooking for 45 seconds to 1 minute. Season with salt and pepper to taste.

Next add Shao Xing Chinese cooking wine, toss around the capsicums and shredded chicken for 20 seconds. I add 1 Tbs oil for glossy look, and cook for 10 seconds. You don’t have too. Transfer to plate, and serve with rice. Enjoy!!!

Note: You can use fresh chicken breast, cut into pieces and cook until meat are not pink but nearly white. Then add the sauces, capsicums and Shao Xing. You can add any vegetables of your choice. If you want some sauce, you can add chicken stock about 1/4-1/2 c and add 1-2 Tsp cornstarch. Using chicken stock about 3 Tbs and mix/ whisk until cornstarch dissolved. Make sure no lump. Then pour into your chicken and vegetables.

https://helenscchin.com/2018/12/11/shredded-chicken-and-vegetables/

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