From "The Best Light Recipe" cookbook - America's Test Kitchen
1. Pat chicken dry, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add chicken and cook until browned on the first side, about 5 minutes. Flip chicken, add 1/2 cup water, and reduce heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees, about 5 minutes. Transfer chicken to a plate and cover with plastic wrap. Poke a few vent holes in plastic wrap and refrigerate. When chicken is cold, shred it into bite-sized pieces.
2. Mix the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together. Set aside.
3. Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro together. Poor the dressing over and toss to coat. Sprinkle with the chow mein noodles before serving.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 257 | ||
Calories from Fat: 133 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 596.2mg | 21 % | |
Potassium 143.1mg | 4 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 25.4g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 257
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