Chinese Chicken And Cabbage Salad

Course : Chinese
Serves: 4
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1 cup canned unsalted chicken broth
1 1/2 pounds chicken breasts -- skinless boneless, well trimmed
4 ounces snow peas -- trimmed
1/3 cup rice wine vinegar
1/4 cup fresh cilantro -- chopped
1/4 cup low-sodium soy sauce
3 tablespoons fresh ginger-- minced
4 large garlic cloves -- minced
2 teaspoons jalapeno chili -- minced
1 teaspoon Chinese sesame oil
1 package low-calorie sugar substitute -- (1 gram )
5 1/4 cups napa or green cabbage -- sliced
4 1/4 cups red cabbage-- sliced
2 cups mushrooms-- sliced
1 1/2 cups carrots-- grated
1 cup green onions-- chopped

Preparation / Directions:

Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside. Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool. Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth. Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine. (Can be made 6 hours ahead. Cover; chill.)

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