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Reduce the dressing to 1 Tbsp. Prepare recipe as directed, except cook the vegetables in 2 Tbsp. PLANTERS Peanut Oil instead of the dressing.
Add 1-1/2 cups shredded cooked chicken to the vegetable mixture before adding broth. Continue as directed.
Prepare using fat-free reduced-sodium chicken broth.
Skip the takeout tonight. This low-calorie, low-fat, low-sodium dish is a cinch to make at home. As a bonus, the cabbage and bok choy contain vitamin C and team up with the carrots to add an excellent source of vitamin A.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.