Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           canned unsalted chicken broth
   1 1/2  pounds        chicken breasts -- skinless boneless,
                        well trimmed
   4      ounces        snow peas -- trimmed
     1/3  cup           rice wine vinegar
     1/4  cup           fresh cilantro -- chopped
     1/4  cup           low-sodium soy sauce
   3      tablespoons   fresh ginger-- minced
   4      large         garlic cloves -- minced
   2      teaspoons     jalapeno chili --  minced
   1      teaspoon      Chinese sesame oil
   1      packet        low-calorie sugar substitute -- (1 gram )
   5 1/4  cups          napa or green cabbage -- sliced
   4 1/4  cups          red cabbage-- sliced
   2      cups          mushrooms-- sliced
   1 1/2  cups          carrots-- grated
   1      cup           green onions-- chopped

Preparation:

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.)