Vietnamese Chicken

chicken scallopini

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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)


  1. 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.
  2. 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.
  3. 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.

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