Nutrition Facts

  • Servings Per Recipe: 4
  • PER SERVING: 237 cal., 10 g total fat (2 g sat. fat), 83 mg chol., 225 mg sodium, 7 g carb. (2 g fiber, 3 g sugars), 29 g pro.

Ingredients

  • 2 teaspoons peanut oil
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/4 cup honey-roasted peanuts (see page XX)
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1/4 cup sliced green onions
  • 1 tablespoon reduced sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 cup fresh cilantro leaves
  • 4 cups finely shredded napa cabbage or 2 cups hot cooked brown rice
  • Fresh cilantro (optional)
  • Lime wedges (optional)

Instructions

  1. In a large heavy skillet heat peanut oil over medium-high heat. Add chicken; cook and stir for 2 minutes. Add peanuts, garlic, and ginger; cook and stir about 3 minutes or until chicken is no longer pink.
  2. Add green onions, soy sauce, rice vinegar, and sesame oil to skillet. Cook and stir for 2 minutes more. Remove from heat. Stir in the 1 cup cilantro.
  3. Serve chicken mixture over cabbage. If desired, garnish with additional cilantro and/or serve with lime wedges.

Source

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