Directions:
- Place chicken in a shallow pot or non-stick pan with just enough water to keep it from burning. Season with salt and pepper. Cover, turn heat to medium and cook 5 minutes. Add peas to pan, cover and continue cooking 3 to 5 minutes more until chicken is tender and snap peas are blanched but still crunchy. Remove from heat, pour off liquid and let cool.
- Place sesame tahini and sesame oil in a large salad bowl, whisk in lime juice and stir until combined. Add soy sauce, ginger, sugar and chili paste. Taste and adjust seasonings. Add chicken, snap peas, cabbage, peppers, sprouts, scallions, carrots and cilantro. Toss until all ingredients are coated with dressing. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.89 Kcal (950 kJ) | ||
| Calories from fat | 41.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 7% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 1297.87mg | 54% | |
| Potassium | 711.19mg | 15% | |
| Total Carbs | 26.79g | 9% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 21.82g | 44% | |
| Vitamin C | 81.3mg | 135% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 54.6mg | 303% | |
| Calcium | 95.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 54.36 Kcal (228 kJ) | ||
| Calories from fat | 10.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 7% | |
|---|---|---|---|
| Cholesterol | 10.68mg | 15% | |
| Sodium | 310.96mg | 54% | |
| Potassium | 170.4mg | 15% | |
| Total Carbs | 6.42g | 9% | |
| Sugars | 1.56g | 26% | |
| Dietary Fiber | 0.79g | 13% | |
| Protein | 5.23g | 44% | |
| Vitamin C | 19.5mg | 135% | |
| Vitamin A | 0.4mg | 53% | |
| Iron | 13.1mg | 303% | |
| Calcium | 22.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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