Diabetic Asian Chicken and Slaw

[marlaoh]

Diabetic Asian Chicken and Slaw
Ingredients

1-1/4 pounds ground chicken
3 cloves garlic, minced
2 green onions (including some green), finely chopped
1 tablespoon grated fresh ginger
1 can (8 ounces) water chestnuts, drained and chopped
2 tablespoons dark Asian sesame oil
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon salt
1/4 teaspoon black pepper
1 package (16 ounces) shredded coleslaw mix
1/4 cup beef broth

Directions


Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger,
half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy
sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size
bowl. Shape into patties.
Heat remaining 2 teaspoons sesame oil in a large non-stick skillet
over medium-high heat. Add patties and cook 4 minutes per side or
until internal temperature registers 165 degrees F on an instant
thermometer. Remove to a serving platter and keep warm.
Add remaining garlic, water chestnuts, soy sauce and salt to skillet,
along with coleslaw mix. Cook over medium-high heat 7 minutes. Add
broth, cover and cook 3 minutes or until tender. Serve slaw alongside
patties.

Calories: 344
Protein: 32 g
Sodium: 579 mg
Fat: 16 g
Carbohydrates: 5 g
Exchanges: 3 Low-Fat Meat; 2 Fat