Stir together peanut sauce, soy sauce, and crushed red pepper in a small bowl; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
A simple to make dish that is packed full of flavor. This recipe is versatile- serve it as an appetizer or main entrée!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee Thai peanut sauce | ||
| 2 tbsp. Hy-Vee less-sodium soy sauce | ||
| ¼ tsp. Hy-Vee crushed red pepper | ||
| 2 tbsp. Hy-Vee vegetable oil, divided | ||
| 1 (14-oz.) pkg. Hy-Vee coleslaw mix | ||
| 1 tsp. bottled minced garlic | ||
| 1 red bell pepper, seeded and chopped | ||
| 1 (14-oz.) can fancy mixed stir-fry vegetables, drained | ||
| 1 (14.11-oz.) can whole baby corn, drained | ||
| 1 (10-oz.) can Hy-Vee chunk chicken breast with rib meat in water, drained and halved | ||
| 12 large Hy-Vee romaine lettuce heart leaves | ||
| Asian-style crunchy noodles with wheat and rice flours, for garnish |
Things To Grab
- Small bowl
- Large nonstick skillet
- Mixing bowl
Directions
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add coleslaw mix and garlic; stir-fry 2 to 3 minutes or until slightly softened and lightly browned. Transfer to a bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add red bell pepper; stir-fry 2 minutes. Add stir-fry vegetables, baby corn, and chicken; stir-fry 2 minutes.
Stir in peanut sauce mixture. Add coleslaw mixture; stir to coat. Divide mixture among lettuce leaves. Garnish with crunchy noodles, if desired.
Nutrition facts
Servings
230 Calories per serving
2 lettuce cups each
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 25mg
- Sodium: 940mg
- Total Carbohydrates: 24g
- Protein: 12g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 15%