Serves 4 Cook Time 15 minutes
2 tsp canola oil
1 lb chicken cutlets (scallopini)
1/4 tsp black pepper
2 tsp minced garlic, divided
1 tbsp lower-sodium soy sauce
2 tsp dark sesame oil
2 tsp hoisin sauce
1/2 c Splenda
1/2 c rice vinegar
1 c very thinly sliced radishes
2 c thinly sliced English cucumber
1 1/2 c thinly sliced romaine lettuce
1/2 c cilantro leaves
1 tbsp Sriracha (hot chile sauce, such as Huy Fong)
- Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken; toss with 1 teaspoon garlic.
- Combine remaining 1 teaspoon garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken. Toss. Combine Splenda and vinegar in a small saucepan; cook until Splenda dissolves. Add radishes. Cool; drain, reserving 2 tablespoons vinegar mixture.
- Arrange cucumber and lettuce on bottom of a plate; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro, and Sriracha. Divide into 4 equal portions.
Nutrition info: Calories 163.6, Fat 4.8g, Sodium 698mg, Carbohydrate 14.5g, Protein 14.8
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center