| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | Chinese, Chicken, Salads | 6 | Servings |
INGREDIENTS
| 2 | c | Chopped romaine lettuce |
| 1/2 | lb | Chopped spinach |
| 11 | oz | Mandarin oranges, drained |
| 3 | tb | Soy sauce |
| 1 | tb | Honey |
| 1/4 | ts | Ground ginger |
| 3 | tb | Vegetable oil |
| 1 1/4 | lb | Boneless chicken breasts, diced |
| 3 | tb | Chopped scallions |
| 1 | Garlic clove, minced | |
| 1/4 | c | Cashews |
INSTRUCTIONS
1. In a large salad bowl, combine lettuce, spinach & oranges. 2. In a small bowl, combine soy sauce, honey, ginger & 3 tbsp. water. Set sauce aside. 3. In a wok or large frying pan, heat oil over medium high heat. Add chicken & stir fry until barely opaque throughout, about 5 minutes. Add scallions & garlic & cook 1 more minute. Add sauce & cook, tossing, for 30 seconds. 4. Pour chicken & sauce over greens & oranges & toss. Sprinkle cashews on top. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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