Oriental Chicken Salad
6 SERVINGS
PREP: 15 minutes COOK: 10 minutes READY IN: 25 minutes
SIMPLE | HEALTHY | YUM |
---|---|---|
INGREDIENTS
For the chicken:
- 2 boneless skinless chicken breasts, cut into 1/4 inch strips
- 1/4 cup soy sauce
- 3 tablespoons cornstarch
- 1 1/2 teaspoons grated ginger
- 2 cloves minced garlic
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon roasted sesame oil
- 1 bag mixed greens (e.g. spring mix, hearts of roman, fresh spinach)
- 1 1/2 cups bean sprouts
- 3 stalks celery, 1/4 inch pieces
- 1 1/2 cups mushrooms, 1/4 inch pieces
- 2 carrots, grated
- Rice noodles
- 1/4 cup rice vinegar
- 1/3 cup sugar
- 3 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1 cup vegetable/canola oil
DIRECTIONS
- Mix soy sauce, cornstarch, ginger, garlic, and pepper. Thoroughly marinade chicken in soy sauce mixture. (About 15 minutes)
- Heat fry pan/wok with both oils on medium heat.
- Fry chicken, stirring to separate individual pieces for better coverage. (About 5 minutes or golden brown) Set aside.
- Combine lettuce, sprouts, celery, mushrooms, and carrots. Set aside.
- Mix vinegar, sugar, soy sauce, garlic powder, and oil for dressing.
- Serve salad topped with chicken and drizzled with dressing. Top with rice noodles.
NUTRITION FACTS
1/6th of salad and chicken with 2 tablespoons dressing 340 calories 24.2 g fat (4.9 saturated) 14.6 g carbs 17.3 g protein 6 g sugar
Enjoy!
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