More Great Recipes: Diabetic | Poultry | Salad

Diabetic Hot Chicken Salad


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

8 ounces fresh or steamed Chinese egg noodles
1/4 cup 1/3-less-salt chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoons rice wine or dry sherry
1 teaspoon sugar substitute
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
1 clove garlic, minced
1-1/2 cups fresh pea pods, sliced diagonally
1 cup thinly sliced green or red bell pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup thinly sliced red or green cabbage
2 green onions, thinly sliced


Cook noodles in boiling water 4 to 5 minutes or until tender.


Drain and set aside.


Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.


Heat 1 teaspoon oil in large nonstick skillet or wok over high heat.


Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.


Heat remaining 2 teaspoons oil in skillet.


Add chicken and cook 3 to 4 minutes or until chicken is no longer pink.


Add cabbage, cooked vegetables and noodles.


Stir in sauce; toss to coat evenly.


Cook and stir 1 to 2 minutes or until heated through.


Sprinkle with green onions before serving.


Makes 6 - 1 1/3 cup servings


Nutritional Information Per Serving:


Calories: 164; Fat: 4 grams; Carbohydrates: 9 grams; Protein: 17 grams; Sodium: 353 mg; Cholesterol: 45 mg.


Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable


Pairs Well With


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