RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6469
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| Recipe Name: |
Chinese Chicken Salad - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
30.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound chicken breast, boneless, skinless sliced into strips
1 to taste salt and pepper
1 Large bell pepper, yellow seeded and thinly sliced
1.5 Cups sprouts, bean
1 Teaspoon oil, sesame, dark
2 Teaspoons ginger root grated
0.5 Teaspoon chili paste with garlic
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Directions:
Place chicken in a shallow pot or non-stick pan with just enough water to keep it from burning. Season with salt and pepper. Cover, turn heat to medium and cook 5 minutes. Add peas to pan, cover and continue cooking 3 to 5 minutes more until chicken is tender and snap peas are blanched but still crunchy. Remove from heat, pour off liquid and let cool.
Place sesame tahini and sesame oil in a large salad bowl, whisk in limejuice and stir until combined. Add soy sauce, ginger, sugar and chili paste. Taste and adjust seasonings. Add chicken, snap peas, cabbage, peppers, sprouts, scallions, carrots and cilantro. Toss until all ingredients are coated with dressing. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
220 |
Total Carbs: |
25.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
42.7 |
Fat: |
2.2 |
Protein: |
24.54 |
| Fiber: |
12.35 |
Sodium: |
95.37 |
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