Diabetic Hot Chicken Salad
CATEGORIES
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
DIRECTIONS
  1. Cook noodles in boiling water 4 to 5 minutes or until tender.
  2. Drain and set aside.
  3. Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.
  4. Heat 1 teaspoon oil in large nonstick skillet or wok over high heat.
  5. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.
  6. Heat remaining 2 teaspoons oil in skillet.
  7. Add chicken and cook 3 to 4 minutes or until chicken is no longer pink.
  8. Add cabbage, cooked vegetables and noodles.
  9. Stir in sauce; toss to coat evenly.
  10. Cook and stir 1 to 2 minutes or until heated through.
  11. Sprinkle with green onions before serving.
  12. Makes 6 - 1 1/3 cup servings
  13. Nutritional Information Per Serving:
  14. Calories: 164; Fat: 4 grams; Carbohydrates: 9 grams; Protein: 17 grams; Sodium: 353 mg; Cholesterol: 45 mg.
  15. Exchanges: 1/2 Starch/Bread, 2 Lean Meat, 1 Vegetable