Cilantro Chicken with Peanuts

Cilantro Chicken with Peanuts

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From: Diabetic Living Magazine

If you choose to serve this spicy peanut and chicken main dish recipe over rice instead of cabbage, add 1½ starch exchanges per serving.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 8 ounces skinless, boneless chicken breast halves, cut into 1-inch strips
  • 1 teaspoon cooking oil
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon crushed dried red chile pepper
  • ¾ cup fresh cilantro leaves
  • 2 cups finely shredded Chinese cabbage
  • 2 tablespoons dry-roasted peanuts, coarsely chopped

Preparation

  • Prep

  • Ready In

  1. In medium nonstick skillet, cook and stir chicken in hot cooking oil over medium-high heat for 3 to 4 minutes or until chicken is tender and no longer pink.
  2. Add soy sauce, vinegar, sesame oil, and crushed red pepper. Cook and stir for 1 minute more. Remove from heat. Stir in cilantro.
  3. To serve, spoon chicken mixture over cabbage and sprinkle with peanuts.

Nutrition information

  • Serving size: ¾ cup chicken mixture and 1 cup cabbage
  • Per serving: 231 calories; 10 g fat(2 g sat); 4 g fiber; 6 g carbohydrates; 30 g protein; 66 mg cholesterol; 1 g sugars; 2,718 IU vitamin A; 32 mg vitamin C; 100 mg calcium; 2 mg iron; 347 mg sodium; 621 mg potassium
  • Nutrition Bonus: Vitamin A (54% daily value), Vitamin C (53% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein, 1½ fat, 1 vegetable

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