| 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
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