- 1 cup canned unsalted chicken broth
- 1 1/2 pounds skinless boneless chicken breasts, well trimmed
- 4 ounces snow peas, trimmed
- 1/3 cup rice wine vinegar
- 1/4 cup chopped fresh cilantro
- 1/4 cup low-sodium soy sauce
- 3 tablespoons minced fresh ginger
- 4 large garlic cloves, minced
- 2 teaspoons minced jalapeño chili (with seeds)
- 1 teaspoon oriental sesame oil
- 1 1-gram packet low-calorie sugar substitute
- 5 1/4 cups sliced Napa or green cabbage
- 4 1/4 cups sliced red cabbage
- 2 cups sliced mushrooms
- 1 1/2 cups grated carrots
- 1 cup chopped green onions
- Bring broth to simmer in heavy large skillet over medium heat. Add chicken and simmer until just cooked through, about 7 minutes. Transfer to work surface to cool. Add snow peas to broth and cook until tender, about 3 minutes. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.
- Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.
- Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar substitute in medium bowl. Whisk in reserved broth.
- Place cabbages, mushrooms, carrots and onions in large bowl. Pour dressing over and toss to combine.(Can be made 6 hours ahead. Cover; chill.)