Bruschetta Topped Chicken Tenders
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 25min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 10g||15%|
|Saturated Fat 2g||10%|
|Total Carbs 27g||9%|
|Dietary Fiber 4g||16%|
|Vitamin A 70%|
|Vitamin C 160%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 tbsp. vegetable oil
1 tbsp. fresh ginger, minced
1 16 oz. pkg. coleslaw mix (about 8 cups)
1 cup red bell pepper, slivered
1/2 cup fresh scallions, minced
2 tbsp. gluten free soy sauce
1 tbsp. honey
Cook chicken tenders according to package instructions.
In a sauté pan, heat oil over medium-high heat; add ginger and sauté one minute. Stir in coleslaw and red peppers; toss to coat with oil, cover, and cook for 1 1/2 minutes. Remove lid.
Add scallions to mixture and drizzle in soy sauce and honey. Heat through while stirring often.
To serve, divide vegetable stir fry among 4 plates and top with chicken tenders.
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