| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Chicken and | 4 | Servings |
INGREDIENTS
| 2/3 | c | Fresh orange juice |
| 2 | tb | Low sodium teriyaki sauce |
| 1 | tb | Rice vinegar |
| 1 | tb | Mirin |
| 2 | ts | Hoisin sauce |
| 1/2 | ts | Sesame oil |
| 1 | Garlic clove; minced | |
| 1/4 | c | Fresh orange juice |
| 1/4 | c | Low sodium teriyaki sauce |
| 1/3 | c | Brown sugar |
| 1/2 | ts | Red pepper flakes |
| 4 | Boned and skinned chicken breast halves | |
| 8 | c | Mixed salad greens |
| 1/2 | c | Red onion; sliced |
| 11 | oz | Mandarin oranges in light syrup; drained |
| 8 | oz | Waterchestnuts; canned, drained |
| 1 | lg | Red bell pepper; sliced into rings |
INSTRUCTIONS
SALAD DRESSING MARINADE SALAD INGREDIENTS Combine 2/3 cup orange juice, 2 tablespoons teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well. Cover and chill. Combine 1/4 cup orange juice, 1/4 cup teriyaki sauce, brown sugar, and red pepper flakes in a large bowl. Slice chicken breasts into 3 x 1/2 inch wide strips and add to bowl. Toss to coat. Marinate in refrigerator for 15 minutes. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and marinade; cook 8 minutes or until chicken is done and liquid almost evaporates. Remove from heat. Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mixture evenly among 4 plates. Drizzle dressing over each salad. Per serving: 345 Calories; 3g Fat (7% calories from fat); 24g Protein; 58g Carbohydrate; 51mg Cholesterol; 584mg Sodium Recipe by: Cooking Light (modified) Posted to EAT-LF Digest by "Joanne M. McAndrews" <jmca@nwu.edu> on Feb 10, 1998
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”