Chinese Take-Out Sauté

2 cups cooked chicken breast, chopped
1/2 cup celery, thinly sliced on the diagonal
1/2 cup red bell pepper, thinly sliced
1/2 cup onion, thinly sliced
16 oz. or 1 bag cole slaw salad mix
1-2 garlic cloves, minced
1/2 tsp grated fresh ginger root
1/2 tsp Chinese five-spice powder or allspice
Reduced sodium, soy sauce, to taste
Salt and pepper to taste
Chili flakes

Sauté celery, bell pepper, and onion in a large, nonstick soup pot for 8 minutes or until soft. Add garlic, ginger, five-spice, slaw mix, optional add-ins and sauté until mixture starts to reduce down. Add soy sauce and chili flakes to taste. Don’t overcook; cabbage should still be crunchy. Serve alone or with brown rice or in a lettuce leaf wrap.

Substitute any protein you have as left overs, great with shrimp.
Optional Add-ins: Water chestnuts, snow peas, canned hearts of palm, bamboo shoots, scallions, julienned green beans, pea sprouts

Serves: 4-6


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user IAMDESIGNERKT.

 

More Recipes Like This

• Chicken & Asparagus Pasta
• Breaded Chicken Parmesan
• Honey Mustard Roasted Chicken
• Shelley's Sour Cream Chicken Enchiladas
• Chicken Croquets
• Chicken and Creamy Curry Wrap
• Mexican Chicken Breast
• Healthy Chicken Vegetable Casserole
• Lowfat Cheeseburger Pie
• Caribbean Chicken

Recipe Collections

Here are user created Recipe Collection which have this recipe:

• EP_PN
  by: IAMDESIGNERKT EP_PN collection includes recipes with higher protein amounts and reduced fat alternatives when avai...