Asian Chicken Hot Slaw
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
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
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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.
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.
