Hot Chinese Chicken Salad
The "hot" in this recipe stands for temperature and level of spice. If the amount of crushed red pepper is too much for you, simply lower the quantity to satisfy your tastebuds.
Makes 6 servings
|8||ounces fresh or steamed Chinese egg noodles|
|1/4||cup fat-free reduced-sodium chicken broth|
|2||tablespoons reduced-sodium soy sauce|
|2||tablespoons rice wine vinegar|
|1||tablespoon rice wine or dry sherry|
|1/2||teaspoon red pepper flakes|
|1||tablespoon vegetable oil, divided|
|1||clove garlic, minced|
|1-1/2||cups fresh pea pods, diagonally sliced|
|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; set aside. Blend chicken broth, soy sauce, vinegar, rice wine, sugar and red pepper flakes in small bowl; set aside.
- Heat 1 teaspoon oil in large nonstick skillet or wok. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Remove from skillet; set aside.
- Heat remaining 2 teaspoons oil in skillet. Add chicken; cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss until well blended. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.
|Serving Size:||1-1/3 cups salad|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||14 %|
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