medium-size red bell pepper, cut into julienned strips
1
medium-size yellow bell pepper, cut into julienned strips
1/2
cup diagonally sliced green onions
1/2
cup sesame seeds, toasted*
1/2
cup chopped dried apricots
1
tablespoon plus 1/2 teaspoon grated fresh ginger, divided
1/4
cup low-sodium chicken broth
1/4
cup seasoned rice vinegar
1/4
cup low-sodium soy sauce
2
tablespoons sugar
2
tablespoons dark sesame oil
6
Napa cabbage leaves
1-1/2
cups chow mein noodles
*To toast sesame seeds, place in small skillet. Cook over medium-high heat 1 to 3 minutes or until lightly browned, stirring constantly.
Place chicken in microwave-safe dish; sprinkle with lemon pepper and salt. Cover with wax paper and microwave on HIGH 8 to 10 minutes or until no longer pink in center, rotating dish half turn every 2 minutes. Or, poach chicken.** Remove chicken from dish. Cool; discard liquid. Shred chicken into bite-size pieces. Combine chicken, sliced cabbage, red pepper, yellow pepper, onions, sesame seeds, apricots and 1 tablespoon ginger in large bowl. Toss well; cover and refrigerate until ready to serve.
Combine broth, vinegar, soy sauce, sugar, oil and remaining 1/2 teaspoon ginger in small jar with lid; shake well. Pour over chicken and cabbage mixture; toss gently. Spoon onto individual plates lined with cabbage leaves. Sprinkle evenly with chow mein noodles. Serve immediately.
**To poach chicken, place chicken breasts in saucepan; sprinkle with lemon pepper and salt. Cover with water. Simmer until no longer pink in center.
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