MENU

Marinated Chicken Strips And Vegetables Recipe

Touch Hearts to Rate
0 votes | 1285 views
Servings: 6

Ingredients

Cost per serving $5.07 view details

Directions

  1. * Note: One-third c. pineapple juice may be substituted for sherry.
  2. Stir together first 5 ingredients; set 1/2 c. mix aside. Pour remaining soy sauce mix proportionately into 2 heavy-duty zip-top plastic bags.
  3. Snap off tough ends of asparagus, and place asparagus spears in 1 bag. Add in chicken to remaining bag. Seal and refrigerateat least 2 hrs.
  4. Drain chicken and asparagus, discarding marinade. Place chicken on a lightly greased roasting pan. Place asparagus in a lightly greased 13- by 9-inch pan.
  5. Stir together reserved 1/2 c. soy sauce mix, mustard, and sesame seeds. Pour 1/2 c. mix over chicken and remaining 1/4 c. over asparagus.
  6. Bake chicken at 425 degrees for 5 min. Place asparagus in oven, and bake chicken and asparagus 10 min or possibly till chicken is done. Cold, if you like. Place separately in zip-top plastic bags, and refrigerate8 hrs, if you like.
  7. Arrange chicken, asparagus, and tomato over salad greens, and drizzle with Honey-Mustard Dressing.
  8. For Honey-Mustard Dressing: Stir together all ingredients; cover and refrigerateup to 3 days. (Makes 2 c.)
  9. This recipe yields 6 servings.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 346g
Recipe makes 6 servings
Calories 433  
Calories from Fat 95 22%
Total Fat 10.81g 14%
Saturated Fat 1.54g 6%
Trans Fat 0.02g  
Cholesterol 27mg 9%
Sodium 2153mg 90%
Potassium 605mg 17%
Total Carbs 70.37g 19%
Dietary Fiber 4.1g 14%
Sugars 60.88g 41%
Protein 16.67g 27%

Languages

Leave a review or comment