Hot Chinese Chicken Salad
Servings: 6 (Serving = 1-1/3 Cup)
8 ozfresh or steamed Chinese egg noodles
1/4 cup 1/3-less-salt chicken broth
2 Tbsp reduced sodium soy sauce
2 Tbsp rice wine vinegar
1 Tbsp rice wine or dry sherry
1 tsp sugar substitute
1/2 tsp crushed red pepper
1 Tbsp 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 lb 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.
Calories: 164
Protein: 17 g
Sodium: 353 mg
Cholesterol: 45 mg
Fat: 4 g
Carbohydrates: 9 g
Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable