Vietnamese Chicken in Tomato Sauce

  • Yield: 6 servings


1-1/4pound pounds boneless, skinless chicken breast, cut into strips
1/8teaspoon black pepper
2tablespoons cooking oil
1/2cup Spanish-style tomato sauce
2whole green onions, white and green parts included, cut in 1 inch pieces
1/2cup water
1-1/2tablespoon fish sauce
1can 8 ounce bamboo shoots, drained and rinsed
2tablespoons toasted sesame seeds, crushed
1/2teaspoon garlic salt


  1. 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.