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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.4
  • Total Fat: 5.9 g
  • Cholesterol: 65.7 mg
  • Sodium: 537.5 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 29.3 g

View full nutritional breakdown of Asian Chicken Hot Slaw calories by ingredient
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Asian Chicken Hot Slaw

Submitted by: LKEETON

Introduction

A recipe from Pillsbury that I converted to sugar free, lower carb, and higher protein. The Pillsbury folks suggested using frozen cooked chicken - a great idea to save time. A recipe from Pillsbury that I converted to sugar free, lower carb, and higher protein. The Pillsbury folks suggested using frozen cooked chicken - a great idea to save time.
Number of Servings: 4

Ingredients

    Dressing:
    1 T rice vinegar
    1T soy sauce (can use low sodium)
    2 t Splenda
    1/2 t ground ginger
    1/4 t salt
    1/2 t light sesame oil

    Slaw:
    1 T extra virgin olive oil
    1 medium red bell pepper, cut into thin bite-size strips (1 c)
    1 medium carrot, shredded (1/2 c)
    3 medium green onions, diagonally sliced (3 T)
    16 oz. cooked chicken (nuts. calc. with chicken breast), cut into bite-sized pieces
    6 c shredded Chinese (napa) cabbage (about 12 oz).

Directions

1. In small bowl, mix dressing ingredients. Set aside.

2. In wok or 12-in skillet, heat the oil over medium-high heat until hot. Add bell peppers, carrot, and green onions; cook and stir 3 minutes. Add chicken; cook and stir 1-2 minutes until chicken is hot and veges are tender-crisp. Add cabbage; cook and stir 1-2 minutes longer or until cabbage is slightly wilted.

3. Remove wok/skillet from heat. Pour dressing over slaw and toss to coat.

Number of Servings: 4

Recipe submitted by SparkPeople user LKEETON.






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