Hot Chinese Chicken Salad

Recipe Ingredients

8 oz	227g	Fresh or steamed Chinese egg noodles
1/4 cup	59ml	Fat-free reduced-sodium chicken broth
2 tablespoons	30ml	Reduced-sodium soy sauce
2 tablespoons	30ml	Rice wine vinegar
1 tablespoon	15ml	Rice wine
		= (or dry sherry)
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Red pepper flakes
1 tablespoon	15ml	Vegetable oil - divided
1		Garlic clove - minced
1 1/2 cups	355ml	Diagonally-sliced fresh pea pods
1 cup	237ml	Thinly-sliced green or red bell pepper
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut 1/2" pieces
1 cup	237ml	Thinly-sliced red or green cabbage
2		Green onions - thinly sliced

Recipe Instructions

Cook noodles in boiling water 4 to 5 minutes or until tender. Drain; set aside.

Blend chicken broth, soy sauce, vinegar, rice wine, sugar and red pepper flakes in small bowl; set aside.

Heat 1 teaspoon oil in large nonstick skillet or wok. 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; cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss until well blended. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.

This recipe yields 6 (1 1/3-cup) servings.

Exchanges Per Serving: 1/2 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 164; Calories from Fat 30%; Total Fat 6g; Saturated Fat 1g; Protein 17g; Carbohydrates 12g; Cholesterol 45mg; Sodium 353mg; Dietary Fiber 2g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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