Main Dishes

Asian Glazed Chicken Bowls

Celeste Brodnik
March 28, 2013
125

This healthy bowl of chicken and vegetables will have your tastebuds singing. The cool crunchy cucumber and lettuce are a pleasant contrast to the warm chicken and vegetables.

4
1 pound chicken breast
1 Tbl. vegetable oil
2 Tbl. ginger, minced (or use jarred found in vegetable section of grocery)
4 cloves garlic, minced
2 Tbl. chili paste (found in asian food aisle), optional
1 large red bell pepper, seeded and chopped
1 (12 oz.) package broccoli slaw
4 scallions, chopped on an angle
1/2 cup hoisin sauce
4 Tbl. soy sauce
2 Tbl. fish sauce
Chopped romaine lettuce
½ seedless cucumber, chopped
Chopped cilantro
Cut the chicken into small pieces. Heat a large nonstick skillet or wok to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic,chili paste (if using), red pepper and broccoli slaw; cover pan and cook another 2 minutes. Add hoisin sauce to glaze the mixture, cover pan and let cook 3 minutes or until broccoli slaw is cooked. Add fish sauce, soy sauce and scallions and turn to coat. Place chopped romaine letters into bowls. Top with cooked chicken and vegetables to a bowl. Top each bowl with chopped cucumber and cilantro. You could also serve this over rice.
Nutritions

Calories
397

Sodium
2329mg
97% DV

Fat
15g
23% DV

Protein
30g
60% DV

Carbs
35g
11% DV

Fiber
7g
29% DV
Stir FryDinnerLow-FatAsianChickenLow-Carbohydrate

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