| 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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