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Cabbage-Chicken Toss

Makes: 6 servings
Start to Finish 30 mins
Cabbage-Chicken Toss
  • 4  medium  skinless boneless chicken breast halves (1 pound total)
  • 1  tablespoon  cooking oil
  • 4  cups  shredded green cabbage
  • 4  cups  shredded red cabbage
  • 4  cups  shredded Napa cabbage
  • 1  tablespoon  finely shredded lemon peel
  • 1  teaspoon  salt
  • 3/4  teaspoon  pepper

1. Cut chicken into thin bite-size strips. Heat oil in a wok or large skillet over medium-high heat. Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove from wok. Repeat with remaining chicken. (Add more oil as necessary during cooking.) Cool chicken slightly.

2. Combine chicken, cabbages, lemon peel, salt, and pepper in a very large bowl. Gently toss to mix well. Makes 6 servings.

From the Test Kitchen
  • Refrigerate, covered, up to 2 days.
Nutrition Facts (Cabbage-Chicken Toss)
  • Servings Per Recipe 6,
  • cal. (kcal) 138,
  • Fat, total (g) 4,
  • chol. (mg) 40,
  • sat. fat (g) 0,
  • carb. (g) 8,
  • fiber (g) 2,
  • pro. (g) 16,
  • sodium (mg) 412,
  • Percent Daily Values are based on a 2,000 calorie diet

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