Five Spice Chicken With Asian Slaw

Time to do some cooking in the kitchen on Six in the Morning and Jennifer Parham from St. John Medical Center stirs up Five Spice Chicken with Asian Slaw

Wednesday, April 23rd 2008, 10:01 am

By: News On 6


Ingredients:
3 teaspoons canola oil, divided use
1 ½ teaspoon five-spice powder
4 boneless, skinless chicken breasts halves (approximately 1 pound total)
3 tablespoons light soy sauce
3 tablespoons fresh lime juice
½ teaspoon sesame oil
¼ teaspoon red pepper flakes
1 medium head Napa cabbage, thinly sliced (about 6 cups)
¼ cup chopped cilantro
½ cup green onion, thinly sliced

Directions:
1. Heat 1 teaspoon of canola oil in a large skillet over medium-high heat. Sprinkle chicken with five-spice powder. Place chicken in skillet and cook, turning once, until juices run clear, approximately 10 minutes.
2. In a large bowl, whisk together soy sauce, lime juice, sesame oil, remaining 2 teaspoons canola oil and red pepper flakes. Add cabbage, cilantro and onion. Toss to coat vegetables thoroughly.
3. Serve warm chicken over cabbage slaw.

Yield: 4 servings

Nutrition information per serving: 216 calories, 7.9g carbohydrate, 29g protein, 7.3g fat, 1.2g saturated fat, 72mg cholesterol, 2g dietary fiber, 457mg sodium

Exchanges per serving: 3 lean meat, 2 vegetable

Source: Adapted recipe by Jennifer Parham, RD, LD  St. John Medical Center

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