Asian Chicken Carb-Less Dumplings and Sweet & Sour Lo Mein
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
10 oz Ground Chicken or Chicken Breast2 tbsp Hoisin Sauce2 Garlic Cloves (minced) - OR as much as you like4 tsp Ground or MInced Ginger (3 for Chicken dumplings, 1 for the sweet and sour lo mein)1 tsp of Sesame Oil2 tbsp of Lite/Low Sodium Soy Sauce1 Cup of Chopped Scallions/Green Onions (1/2 for dumplings and 1/2 for garnish for the lo mein)4 oz of Dreamfields Angel Hair Pasta (or any low carb, whole wheat variety)3/4 Cup of Cider or Rice Wine Vinegar3 tsp of sugar (or substitute 2 tsp of splenda)1 tsp Red Pepper Flake or Cayenne Pepper (chili paste also works well here)2 cups of Broccoli (Steamed and served on the side)
This makes 2 servings, double ingredient list for 4 servings.
In a large bowl combine: 10 oz Ground Chicken or Chicken Breast, 2 tbsp Hoisin Sauce, 2 Garlic Cloves (minced), 3 tsp Ground or MInced Ginger, 1 tsp of Sesame Oil, 2 tbsp of Lite/Low Sodium Soy Sauce, 1/2 Cup of the Chopped Scallions/Green Onions.
Mix well and form 1 oz size balls of the mixture. I use a kitchen scale to ensure that each one is about 1 oz. Place each ball in a large skillet (that has a cover). Once all of the dumplings are formed and in the skillet add about 1/2 inch of water to the pan, cover and bring water to a simmer. This will steam and cook the chicken dumplings without drying them out. About 10 - 15 minutes depending on how many your making (single batch - this recipe, or double the recipe is a little longer)
Heat your water and begin cooking your pasta (about 10 min)
Steam or boil your broccoli (1 cup each person) - I use the microwave for this - super easy.
In a smaller sauce pan, on medium heat, combine the vinegar, sugar, red pepper flake. Once the sugar has dissolved remove from the heat.
Drain your pasta and return it to your pasta pot, toss with the vinegar mixture and remaining Scallions/Green Onions.
To serve, pile 1/2 the pasta on each plate, with 1/2 the broccoli (1 cup each), and top with half of the dumplings (8-10, each plate).
* If you made a double batch, then only 1/4 of the dumplings , let the rest cool and put into a freezer bag and freeze for later.
Number of Servings: 2
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
In a large bowl combine: 10 oz Ground Chicken or Chicken Breast, 2 tbsp Hoisin Sauce, 2 Garlic Cloves (minced), 3 tsp Ground or MInced Ginger, 1 tsp of Sesame Oil, 2 tbsp of Lite/Low Sodium Soy Sauce, 1/2 Cup of the Chopped Scallions/Green Onions.
Mix well and form 1 oz size balls of the mixture. I use a kitchen scale to ensure that each one is about 1 oz. Place each ball in a large skillet (that has a cover). Once all of the dumplings are formed and in the skillet add about 1/2 inch of water to the pan, cover and bring water to a simmer. This will steam and cook the chicken dumplings without drying them out. About 10 - 15 minutes depending on how many your making (single batch - this recipe, or double the recipe is a little longer)
Heat your water and begin cooking your pasta (about 10 min)
Steam or boil your broccoli (1 cup each person) - I use the microwave for this - super easy.
In a smaller sauce pan, on medium heat, combine the vinegar, sugar, red pepper flake. Once the sugar has dissolved remove from the heat.
Drain your pasta and return it to your pasta pot, toss with the vinegar mixture and remaining Scallions/Green Onions.
To serve, pile 1/2 the pasta on each plate, with 1/2 the broccoli (1 cup each), and top with half of the dumplings (8-10, each plate).
* If you made a double batch, then only 1/4 of the dumplings , let the rest cool and put into a freezer bag and freeze for later.
Number of Servings: 2
Recipe submitted by SparkPeople user S.INTHEBIGCITY.
Nutritional Info Amount Per Serving
- Calories: 626.6
- Total Fat: 22.7 g
- Cholesterol: 208.8 mg
- Sodium: 960.7 mg
- Total Carbs: 71.2 g
- Dietary Fiber: 9.8 g
- Protein: 42.4 g
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