Hot Chinese Chicken Salad

Ingredients

• 8 ounces fresh or steamed Chinese egg noodles
• 1/4 cup 1/3-less-salt chicken broth
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoons rice wine or dry sherry
• 1 teaspoon sugar substitute
• 1/2 teaspoon crushed red pepper
• 1 tablespoon vegetable oil, divided
• 1 clove garlic, minced
• 1-1/2 cups fresh pea pods, sliced diagonally
• 1 cup thinly sliced green or red bell pepper
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 cup thinly sliced red or green cabbage
• 2 green onions, thinly sliced

Directions

1. Cook noodles in boiling water 4 to 5 minutes or until tender. Drain and set aside.
2. Combine chicken broth, soy sauce, vinegar, rice wine, sugar substitute and crushed red pepper in small bowl; set aside.
3. Heat 1 teaspoon oil in large nonstick skillet or wok over high heat. Add garlic, pea pods and bell pepper; cook 1 to 2 minutes or until vegetables are crisp-tender. Set aside.
4. Heat remaining 2 teaspoons oil in skillet. Add chicken and cook 3 to 4 minutes or until chicken is no longer pink. Add cabbage, cooked vegetables and noodles. Stir in sauce; toss to coat evenly. Cook and stir 1 to 2 minutes or until heated through. Sprinkle with green onions before serving.

Recipe Yield: Servings: 6 (Serving = 1-1/3 Cup)