1 1/216-oz. canspurple plums in juicedrained, rinsed and pitted
1 1/2tablespoonspacked brown sugar
3/8teaspoonground ginger
Sea salt and freshly ground black pepperto taste
1/8teaspooncrushed red pepper flakes
1 1/2clovesgarlicpressed
6cupsshredded Chinese cabbage
1 1/2cupsbean sprouts
1 1/2tablespoonsthinly sliced green onion with top
Instructions
Heat the oil in a skillet over medium heat; cook chicken breast halves, turning once, for about 10 minutes or until done.
In a blender, place next 6 ingredients (plums through crushed red pepper flakes) in a blender or food processor; cover and blend on high speed or process for about 30 seconds or until smooth; transfer to a saucepan and bring to a boil; remove from heat.
Arrange cabbage, bean sprouts and green onion on dinner plates; top with chicken and plum sauce.
Notes
NUTRITION: 222 Calories (kcal); 4g Total Fat; (15% calories from fat); 30g Protein; 2g Fiber; 18g Carbohydrate; 68mg Cholesterol; 126mg Sodium. Food Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fruit; 1/2 Fat; 0 Other Carbohydrates.SERVING SUGGESTION: Brown rice and stir-fried snow peas.VEGETARIAN: Use tofu instead of chicken. Cooking time will be less.