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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is good cooked in a frying pan or wok. This is the cold version. For warm version: cook chicken and veggies together and add sauce. Great for lunch instead of salad. Ingredients:
4 tablespoons sesame oil |
3 tablespoons rice wine vinegar |
1/2 teaspoon salt |
1/2 packet sugar substitute |
4 cups bok choy, thinly sliced (chinese cabbage) |
1 lb cooked chicken breast, shredded |
4 green onions, thinly sliced |
1 carrot, grated |
1/4 cup chopped fresh cilantro |
1/4 cup chopped roasted peanuts or 1/4 cup almonds |
Directions:
1. In large bowl, mix sesame oil, vinegar, salt and sugar substitute.
2. Add bok choy, chicken, green onions and carrot.
3. Toss gently to combine ingredients.
4. Serve and top with cilantro and peanuts.
5. If you don't like topping, serve plain (just as good).
6. Net Carbs: 5.
7. 5 per serving.
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