Asian Chicken and Slaw
Prep Time: 15 Minutes - Cost: $
Servings: 4 - Difficulty Level: 2
Ingredients
- » 1-1/4 pounds ground chicken
- » 3 cloves garlic, minced
- » 2 green onions (including some green), finely chopped
- » 1 tablespoon grated fresh ginger
- » 1 can (8 ounces) water chestnuts, drained and chopped
- » 2 tablespoons dark Asian sesame oil
- » 3 tablespoons soy sauce
- » 1 tablespoon hoisin sauce
- » 1 teaspoon salt
- » 1/4 teaspoon black pepper
- » 1 package (16 ounces) shredded coleslaw mix
- » 1/4 cup beef broth
Directions
- 1. Combine chicken, 2 cloves garlic, green onions, 2 teaspoons
ginger, half of water chestnuts, 2 teaspoons sesame oil, 2
tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper
in a medium-size bowl. Shape into patties. - 2. Heat remaining 2 teaspoons sesame oil in a large non-stick skillet
over medium-high heat. Add patties and cook 4 minutes per side
or until internal temperature registers 165 degrees F on an instant
thermometer. Remove to a serving platter and keep warm. - 3. Add remaining garlic, water chestnuts, soy sauce and salt to skillet,
along with coleslaw mix. Cook over medium-high heat 7 minutes.
Add broth, cover and cook 3 minutes or until tender.
Serve slaw alongside patties.
Calories: 344
Protein: 32 g
Sodium: 579 mg
Fat: 16 g
Carbohydrates: 5 g
Exchanges: 3 Low-Fat Meat; 2 Fat
