1/2 cup reduced-sodium chicken broth
1/2 cup smooth peanut butter
1 tbsp Splenda Brown Sugar Blend
2 tbsp lime juice
1 tbsp reduced-sodium soy sauce
1/4 tsp ground red pepper
1/8 tsp garlic powder
Microwave broth on high 30 seconds or until hot. Place broth along with the remaining ingredients into a blender container; process until well blended, about 15 seconds. Set aside.
1 lb chicken tenders, cut into bite-size pieces
1/4 tsp salt
2 tbsp olive or canola oil
1 pkg (16-oz) frozen Asian vegetable medley
2 tbsp low-sodium soy sauce
1 pkg (10-oz) mixed salad greens
3/4 cup unsalted dry roasted peanuts
Sprinkle salt over the chicken.
Heat oil in the wok over medium-high heat until hot. Add chicken and stir fry 3 minutes. Add the vegetable medley and reduce heat to medium. Cook 5 minutes or until the vegetables are crisp-tender, stirring occasionally. Stir in the soy sauce.
Arrange the salad greens on plates and top with the chicken mixture. Sprinkle with the peanuts.
Serve with the dressing.
Yield: 4 servings
Per serving: Approximately 520 calories, 27 g carbs, 4 g fiber, 38 g protein
Diabetic Exchanges: Vegetable 2, Bread 1, Meat 4, Fat 4
Note: File Photo