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Recipe Summary

prep:
15 mins
cook:
27 mins
Servings:
4
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Ingredients

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Directions

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  • Combine broth, juice, ginger and garlic in saucepan. Bring to simmering. Add chicken; cook, covered, 15 minutes, until no longer pink in center; turn over halfway through cooking.

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  • Add the snow peas; cover and cook until tender-crisp, 2 minutes. Remove chicken and snow peas; reserve liquid. Cool chicken; cut into cubes. Combine chicken and snow peas in bowl.

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  • Reduce cooking liquid to 3/4 cup over high heat, 10 minutes. For dressing, whisk into reduced liquid the honey, peanut butter, vinegar, soy sauce and oil. Serve dressing warm, or quick-chill in freezer 15 minutes.

To serve:
  • Line platter with cabbage and romaine. Add water chestnuts, red pepper and half of the dressing to chicken. Spoon onto cabbage-romaine mixture. Sprinkle with peanuts. Serve remaining dressing on side. Makes 4 servings.

Nutrition Facts

307 calories; total fat 10g; saturated fat 2g; cholesterol 63mg; sodium 398mg; carbohydrates 26g; protein 30g.
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Reviews

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