| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Main dish | 3 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Chicken breasts |
| 1 | Whole green onion, cut in h | |
| 1 | Quarter-size slice of fresh | |
| ginger crushed with a | ||
| cle | ||
| 1 | T | Dry sherry |
| 1/2 | t | Each salt and sugar |
| 2 | c | Water |
| 1 | c | Shredded iceberg lettuce |
| fresh cilantro | ||
| Peanut sauce – | ||
| 1 1/2 | T | Creamy peanut butter |
| 2 1/2 | T | Salad oil |
| 2 | T | Each soy sauce and sugar |
| 2 | t | White vinegar |
| 1/2 | t | Sesame oil |
| 1/2 | t | Ground red pepper |
| 1 | T | Each minced green onion & |
INSTRUCTIONS
Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 544
Calories From Fat: 219
Total Fat: 24.9g
Cholesterol: 192.8mg
Sodium: 204.5mg
Potassium: 695.9mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: 72.6g