Hot Chinese Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This was sent to me from 24hour fitness. I haven't tried it, but am storing it here for safe keeping. I hope you enjoy it! Ingredients:
8 ounces chinese egg noodles, fresh or steamed |
1/4 cup defatted reduced-sodium chicken broth |
2 tablespoons reduced sodium soy sauce |
2 tablespoons rice wine vinegar |
1 tablespoon rice wine or 1 tablespoon dry sherry |
1 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes |
1 tablespoon vegetable oil, divided |
1 clove garlic, minced |
1 1/2 cups fresh pea pods, sliced diagonally |
1 cup thinly sliced green peppers or 1 cup red bell pepper |
1 lb boneless skinless chicken breast, cut into bite-sized pieces |
1 cup thinly sliced red cabbage or 1 cup green cabbage |
2 green onions, thinly sliced |
Directions:
1. Cook noodles according to package directions.
2. Drain and set aside.
3. Combine chicken broth, soy sauce, rice wine, sugar and crushed red pepper in a small bowl and set aside.
4. Heat 1 teaspoon oil in large nonstick skillet over high heat.
5. Add garlic, pea pods and bell pepper and cook 1-2 minutes or until vegetables are tender.
6. Remove from pan.
7. Heat remaining 2 teaspoons oil in skillet over high heat.
8. Add chicken and cook 3-4 minutes or until chicken is no longer pink.
9. Add cabbage, cooked vegetables and noodles.
10. Stir in sauce and toss to coat.
11. Cook and stir 1-2 minutes or until heated through.
12. Sprinkle with green onions and serve.
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