Asian Chicken Hot Slaw

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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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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.

Minutes to Prepare: 25

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.