Servings: 12
Yield: 3 pounds
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 4-oz. (120-g) serving: Calories 160, Total fat 4.5 g, Saturated fat 1 g, Cholesterol 50 mg, Sodium 740 mg, Total carbohydrates 10 g, Protein 19 g, Vitamin A 25%, Vitamin C 15%
Categories: Chicken, Salads & Salad Dressings
6 ounces rice vinegar
4 ounces soy sauce, reduced sodium
2 tablespoons sugar
3 tablespoons fresh ginger, minced
1 teaspoon white pepper
1 1/2 pounds boneless skinless chicken breast
1 ounce sesame oil
4 ounces snow peas
4 ounces carrot, julienne
4 ounces celery, julienne
4 ounces jicama, julienne
2 tablespoons fresh cilantro leaves
1. 1. To make the dressing, combine the vinegar, soy sauce, sugar, ginger and white pepper. Set aside.
2. 2. Cut the chicken breast into strips approximately 1/2 x 1/2 x 3 inches (1.2 x 1.2 x 8 centimeters). Stir-fry the chicken in the sesame oil until done. Remove from the pan, cool and refrigerate.
3. 3. Blanch the vegetables in salted water. Refresh and drain well.
4. 4. Combine the chicken with the vegetables and the dressing; add the cilantro. Toss and serve.
5. Yield: 3 pounds (1.4 kg)
Yield: 3 pounds
Notes: Because MasterCook's Ingredient List may not include all of the ingredients listed in this recipe, we have displayed the recipe's nutritional analysis as it appears in the ON COOKING book.
Approximate values per 4-oz. (120-g) serving: Calories 160, Total fat 4.5 g, Saturated fat 1 g, Cholesterol 50 mg, Sodium 740 mg, Total carbohydrates 10 g, Protein 19 g, Vitamin A 25%, Vitamin C 15%
Categories: Chicken, Salads & Salad Dressings
6 ounces rice vinegar
4 ounces soy sauce, reduced sodium
2 tablespoons sugar
3 tablespoons fresh ginger, minced
1 teaspoon white pepper
1 1/2 pounds boneless skinless chicken breast
1 ounce sesame oil
4 ounces snow peas
4 ounces carrot, julienne
4 ounces celery, julienne
4 ounces jicama, julienne
2 tablespoons fresh cilantro leaves
1. 1. To make the dressing, combine the vinegar, soy sauce, sugar, ginger and white pepper. Set aside.
2. 2. Cut the chicken breast into strips approximately 1/2 x 1/2 x 3 inches (1.2 x 1.2 x 8 centimeters). Stir-fry the chicken in the sesame oil until done. Remove from the pan, cool and refrigerate.
3. 3. Blanch the vegetables in salted water. Refresh and drain well.
4. 4. Combine the chicken with the vegetables and the dressing; add the cilantro. Toss and serve.
5. Yield: 3 pounds (1.4 kg)
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