Hot Chinese Chicken Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.