Hands On:

10 minutes

Total Time:

25 minutes

Serves:

Ingredients

¾ cup 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

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Preparation

Stir together peanut sauce, soy sauce, and crushed red pepper in a small bowl; set aside.

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

Serving Size: 2 lettuce cups each

Serves: 6

Amount Per Serving
Calories:		230
% Daily Value*
Total Fat: 10g		13%
	Saturated Fat: 1.5g
	Trans Fat: 0g
Cholesterol: 25mg		8%
Sodium: 940mg		41%
Total Carbohydrate: 24g		9%
	Dietary Fiber: 5g	18%
	Sugars: 13g	26%
Protein: 12g		24%