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INGREDIENTS
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6 Servings
2 lbs boneless skinless chicken breasts
3 tablespoons fresh lime juice
3 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sugar
2 serrano chilies, finely chopped |
3 cloves garlic, finely chopped
1 red onion, thinly sliced
1 cup bean sprouts
2 cups napa cabbage, shredded
2/3 cup cilantro, or basil or mint shredded
black pepper, freshly ground |
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METHODS
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1. Poach chicken in lightly salted, simmering water until juices run clear (about 30 minutes). Remove from the liquid and cool. Shred meat.
2. In small bowl stir together lime juice, fish sauce, rice vinegar, sugar, chili peppers and garlic. Stir in onions, cover and let steep at room temperature 30 minutes.
3. Blanch bean sprouts in boiling water. Drain and refresh with cold water.
4. In large bowl combine chicken, bean sprouts, cabbage and cilantro.
5. Add sauce and toss to mix well.
6. Grind black pepper over top and garnish with cilantro |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 199
Calories from Fat 18 (9%)
Amount Per Serving %DV
Total Fat 2.0g 3%
Saturated Fat 0.5g 2%
Polyunsat. Fat 0.5g
Monounsat. Fat 0.5g
Trans Fat 0.0g
Cholesterol 87mg 29%
Sodium 798mg 33%
Potassium 554mg 15%
Total Carbohydrate 7.5g 2% |
Dietary Fiber 1.1g 4%
Sugars 4.5g
Protein 36.6g 73%
Vitamin A 260mcg 5%
Vitamin B6 1.0mg 50%
Vitamin B12 0.6mcg 10%
Vitamin C 16mg 27%
Vitamin E 0mcg 1%
Calcium 51mg 5%
Magnesium 68mg 17%
Iron 1mg 8% |
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