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Asian Chicken Stir-Fry Salad

Asian Chicken Stir-Fry Salad
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Prep Time: 15 min Serves: 4
Cooking Time: 5 min Yield: 8 cups
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No rice is require for this carb-friendly meal. And because this slaw bursts with cabbage, it contains loads of vitamins K, C and B-6. The glucosinolates in cabbage can also help prevent certain types of cancer, including both colon and prostate cancers.

Ingredients

Directions

1. In a liquid measuring cup, whisk together lime juice, sesame oil, soy sauce, and coconut nectar (or honey). Set aside.
2. Add coleslaw mix (shredded green cabbage and carrots) to a serving bowl. Set aside.
3. Slice chicken into thin bite-size strips; sprinkle with the salt.
4. Heat peanut oil (or grapeseed oil) in a large stick-resistant skillet or wok over high. Add chicken, bell pepper, and onion and stir-fry until chicken is well done, about 4 minutes.
5. Top coleslaw mix with stir-fry. Sprinkle with sesame-lime vinaigrette, peanuts, and cilantro.
6. Toss to serve while stir-fry is warm. If desired, serve with gochujang or other hot sauce on the side.

PC: Jackie Newgent

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