Hot Chinese Chicken Salad

Name: Hot Chinese Chicken Salad
Ingredients: 8 ounces Chinese egg noodles, fresh or steamed; 14 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; 12 teaspoon crushed red pepper flakes; 1 tablespoon vegetable oil, divided; 1 clove garlic, minced; 1 12 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

14 ingredients

12 steps

Ingredients

8 ounces Chinese egg noodles, fresh or steamed
14 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
12 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil, divided
1 clove garlic, minced
1 12 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.