Chinese Chicken Salad Recipe
Servings: 4
Ingredients
- 2 lb Skinless, boneless chicken Breast halves
- 2 Tbsp. Cornstarch
- 2 Tbsp. Sherry
- 2 Tbsp. Soy sauce
- 2 Tbsp. Peanut oil
- 1 lrg Clove garlic, chopped
- 1 Tbsp. Chopped fresh ginger
- 1 tsp Crushed red pepper (optional)
- 8 ounce Fresh or possibly frzn snow peas, Cooked
- 1 can (4 oz) water chestnuts, Liquid removed and sliced
- 1 bn Green onions, tops only, Sliced thin
- 2 c. Shredded napa (Chinese) Cabbage Dressing (recipe follows)
- 2 Tbsp. Minced peanuts
Directions
- Slice the chicken into 3/4-inch pcs. Whisk together the cornstarch, sherry and soy sauce and toss with the chicken. Let marinate 20 min.
- Heat the peanut oil in a wok or possibly heavy skillet to about 350 F. Add in the garlic, ginger and red pepper and stir-fry for 2 min. Drain the chicken, reserving the marinade, and stir-fry just till chicken turns opaque about 2 min. Add in the marinade and stir-fry an additional 4 min, just till chicken is cooked. Romove from heat, toss with snow peas, water chestnuts, and green onions, and cold to room temperature. Make a bed of the shredded cabbage. Mound the chicken mix on top, drizzle the dressing over all, and sprinkle with minced peanuts. Serve at room temperature.
- Makes 10 servings.
- DRESSING: Blend 3 Tbsp. rice or possibly cider vinegar, 1 Tbsp. sesame oil, 1 Tbsp. peanut butter and 1 tsp. dark brown sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 339g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 103 | 28% |
| Total Fat 11.56g | 14% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.04g | |
| Cholesterol 86mg | 29% |
| Sodium 575mg | 24% |
| Potassium 769mg | 22% |
| Total Carbs 25.0g | 7% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.51g | 1% |
| Protein 39.5g | 63% |
