• Cooking Time:
  • Servings: 4
  • Preparation Time:


In my quest to find healthy and tasty dishes, I came across this recipe in the Winter 2008 Clean Eating Magazine ("Lifestyle nutrition for energy, fat loss and well-being").

Serves 4

Calories: 374

Fat: 11 g

Carbs: 36.2 g

Pro: 32.5 g


  • 3 Tbsp. water
  • 2 Tbsp. soy sauce
  • 1 Tbsp. cornstarch
  • 2 tsp. toasted sesame oil
  • 1/3 cup hoisin sauce
  • 1 tsp. sugar
  • 1/4 tsp. minced garlic
  • 1 lbs. sliced chicken breast
  • 1 Tbsp. cooking oil
  • 3 cups packaged shredded cabbage with carrots (coleslaw mix)
  • 2 cups steamed rice
  • Shredded carrots and cherry tomatoes, quartered (optional)


  • In a small mixing bowl, stir together water, soy sauce, cornstarch, sesame oil, hoisin sauce and garlic.
  • Set mixture aside.
  • Trim fat from chicken breast and cut chicken into thin, bite-size strips.
  • Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.)
  • Heat skillet over medium-high heat.
  • Stir-fry chicken for 2 or 3 minutes or until chicken is no longer pink.
  • Push meat from center of wok.
  • Stir in sauce.
  • Push chicken and sauce to center of wok. Cook and stir until thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Add shredded cabbage with carrots to skillet.
  • Stir ingredients together to coat with sauce.
  • Spoon about 3/4 cup of the chicken mixture over rice.
  • Garnish with carrots and cherry tomatoes, if desired.

Categories: Asian  Dinner  Low Fat 
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