Ingredients:
3/4 lb small red potatoes ( about 1-2 inches in diameter)
1 1/4 lbs boneless skinless chicken breasts
1 1/2 cups bean sprouts ( about 6 oz)
1 cup frozen peas, thawed
6 medium radishes, thinly sliced
1 medium red bell peppers, cored, seeded and diced
2 tablespoons rice wine vinegar or 2 tablespoons red wine vinegar
1 tablespoon sesame oil
1 tablespoon ginger, grated peeled fresh
1 1/2 teaspoons reduced sodium soy sauce
1/2 teaspoon sugar
Directions:
Put potatoes in a steamer basket; set in a saucepan over 1 inch boiling water.
Cover tightly and steam until tender when pierced with a fork, about 20 minutes.
Spray broiler rack with nonstick spray and preheat broiler.
Broil chicken breasts 5 inches from heat, turning frequently, until cooked through, about 10 minutes.
Cool 5 minutes and chop coarsely.
Cool the potatoes for 5 minutes, then cut in half.
Place in large serving bowl with chicken.
Add in bean sprouts, peas, radishes, and bell pepper, toss gently.
Whisk the vinegar, oil, ginger, soy sauce, and sugar in small bowl.
Pour over the veggies, toss again and serve at once or refrigerate for up to 1 day.
5 Points per serving (2 cups).
Servings: 4
Time preparation: 10 min.
Time total: 30 min.