Hot Chinese Chicken Salad
Servings : 6 (Serving = 1-1/3 Cup)
Source : diabeticgourmet.com/recipes/html/252.shtml
Ingredients
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
Directions
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.
Nutritional Information Per Serving
Calories: 164 ; Protein: 17 g ; Fat: 4 g ; Sodium: 353 mg;
Cholesterol: 45 mg ; Carbohydrates: 9 g
Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable
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