|Preparation Time||15 Minutes|
|Cook Time||30 Minutes|
|Total Time||45 Minutes|
|Meal||Brunch; Lunch; Dinner|
|Type||Appetizer; Main Course|
|Cook Method||Baking; Poaching|
|Diet||Heart Healthy; High Protein|
1 3-ounce package low-fat ramen-noodle soup mix
1/4 cup slivered almonds
1 tablespoon sesame seeds
1 1/2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, trimmed
Three 1/4-inch-thick slices fresh ginger
1/2 teaspoon salt
3 tablespoons orange juice
3 tablespoons apple cider vinegar
5 teaspoons reduced-sodium soy sauce
5 teaspoons sugar
3/4 teaspoon toasted sesame oil
2 cups green cabbage, shredded
1 medium carrots, shredded
3 scallions, chopped
Preheat oven to 350ï¿½F.
Crumble the ramen noodles onto a large rimmed baking sheet (discard the seasoning packet). Add the almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let the pan cool on a wire rack.
Meanwhile, place the chicken in a medium skillet or saucepan with water to cover. Add three 1/4-inch-thick slices of fresh ginger and salt; bring to a boil. Cover, reduce the heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165ï¿½F, about 10-15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)
Also, combine the orange juice, apple cider vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.
Just before serving, combine the shredded chicken, cabbage, carrots, and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.
Calories: 399 cal
Total fat: 12g
Saturated fat: 2g
Monosaturated fat: 5g