Thai Chicken Broccoli Salad from Healthy Diabetic Recipes

Thai Chicken Broccoli Salad Recipe

Recipe Ingredients:

4 oz uncooked linguine
Nonstick cooking spray, as needed
1/2 lb boneless skinless chicken breasts, cut 2" by 1/2"
pieces
2 cups broccoli florets
2/3 cup chopped red bell pepper
6 green onions, sliced diagonally
into 1" pieces
1/4 cup reduced-fat creamy peanut butter
2 tbsp reduced-sodium soy sauce
2 tsp dark sesame oil
1/2 tsp red pepper flakes
1/8 tsp garlic powder
1/4 cup unsalted peanuts, chopped

Recipe Instructions:

Cook pasta according to package directions, omitting salt. Drain.

Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add chicken; stir-fry 5 minutes or until chicken is no longer pink. Remove chicken from skillet.

Add broccoli and 2 tablespoons cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crisp-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.

Combine peanut butter, 2 tablespoons hot water, soy sauce, oil, red pepper and garlic powder in small bowl until well blended. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

This recipe yields 4 servings.

Exchanges Per Serving: 1 1/2 Starch, 2 Meat, 1 Vegetable, 1/2 Fat.

Nutrition Facts: Calories 275; Calories from Fat 29%; Total Fat 9g; Saturated Fat 2g; Protein 20g; Carbohydrates 29g; Cholesterol 29mg; Sodium 314mg; Dietary Fiber 4g.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-25-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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