HOT CHINESE CHICKEN SALAD
Source of Recipe
RDJ - Light Good Neighbor Recipes - e-mail
Exchanges
Servings: 6
- 8 ounces fresh or steamed Chinese egg noodles
- 1/4 cup 1/3-less-salt chicken broth
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoons rice wine or dry sherry
- 1 teaspoon sugar substitute
- 1/2 teaspoon crushed red pepper
- 1 tablespoon vegetable oil, divided
- 1 clove garlic, minced
- 1-1/2 cups fresh pea pods, sliced diagonally
- 1 cup thinly sliced green or red bell pepper
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 cup thinly sliced red or green cabbage
- 2 green onions, thinly sliced
Cook noodles in boiling water 4 to 5 minutes or until tender. Drain and set aside.
Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.
Heat 1 teaspoon oil in large nonstick skillet or wok over high heat. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.
Heat remaining 2 teaspoons oil in skillet. Add chicken and cook 3 to 4 minutes or until chicken is no longer pink.
Add cabbage, cooked vegetables and noodles. Stir in sauce; toss to coat evenly. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.
Per(1-1/3 Cup)Serving: Calories: 164; Fat: 4 grams; Carbohydrates: 9 grams; Protein: 17 grams; Sodium: 353 mg; Cholesterol: 45 mg. ++++ Exchanges: 1/2 Starch, 2 Lean Meat, 1 Vegetable
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