Chicken Cabbage Pad Thai
This recipe provides 2 servings Total prep time: 10 mins.
1 tsp safflower oil
10 oz firm tofu, drained and crumbled
3 cups thinly sliced cabbage
1 medium carrot, peeled and shredded
4 scallions, cut into 3/4 inch pieces
2 large egg whites
1 tsp low-sodium Tamara
1 tsp Thai red curry paste
4 oz cooked boneless, skinless chicken breast, cut into 1-inch chunks
1) Heat a large nonstick or well seasoned cast iron skillet on high. Add oil and swirl to coat skillet. Add tofu, cabbage, carrot and scallions and stir to combine.
2) In a small bowl, whisk egg whites, Tamara and curry paste.
3) Stir tofu mixture, scraping bottom of pan with a sturdy spoon, until tofu is firm and begins to turn golden in spots, approx. 5 mins.
4) Add chicken to skillet and toss. Pour egg mixture over top and stir, cooking until egg is set, approx. 2 mins. Serve warm.
Nutritional value per serving:
Total fat: 11 grams
Fiber: 5 grams
Protein: 37 grams
Sodium: 450 mg
Cholesterol: 48 mg
*Cabbage is inexpensive and the leaves carry many phytochemicals, that assist the body detoxify and fight free radicals. Studies indicate that eating cabbage is associated with a reduced risk of several types of cancer