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Makes 2 servings
8 ounces skinless, boneless chicken-breast halves, cut into 1-inch strips
1 teaspoon cooking oil
2 teaspoons reduced-sodium soy sauce
1 teaspoon rice vinegar
1/2 teaspoon toasted sesame oil
1/4 teaspoon crushed dried red chili pepper
3/4 cup fresh cilantro leaves
2 cups Chinese cabbage, finely shredded
2 tablespoons dry-roasted peanuts, coarsely chopped
1. In a medium nonstick skillet, cook chicken in oil over medium-high heat 3 to 4 minutes, or until chicken is tender and no longer pink.
2. Add soy sauce, rice vinegar, sesame oil, and crushed chili pepper. Cook and stir 1 minute more.
3. Remove from heat. Stir in cilantro.
4. To serve, spoon chicken mixture over Chinese cabbage and sprinkle with chopped peanuts.
Nutrition facts per serving:
231 calories, 30g protein, 6g carbohydrate, 10g fat (2g saturated), 4g fiber