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Receta Asian Chicken Salad
by Global Cookbook

Asian Chicken Salad
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  Raciónes: 4

Ingredientes

  • SALAD DRESSING
  • 2/3 c. fresh orange juice
  • 2 Tbsp. low sodium teriyaki sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. mirin
  • 2 tsp hoisin sauce
  • 1/2 tsp sesame oil
  • 1 x garlic clove chopped MARINADE
  • 1/4 c. fresh orange juice
  • 1/4 c. low sodium teriyaki sauce
  • 1/3 c. brown sugar
  • 1/2 tsp red pepper flakes
  • 4 x boned and skinned chicken breast halves SALAD INGREDIENTS
  • 8 c. mixed salad greens
  • 1/2 c. red onion sliced
  • 11 ounce mandarin oranges in light syrup liquid removed
  • 8 ounce waterchestnuts, canned liquid removed
  • 1 lrg red bell pepper sliced into rings

Direcciones

  1. Combine 2/3 c. orange juice, 2 Tbsp. teriyaki sauce, rice vinegar, mirin, hoisin sauce, sesame oil and garlic in a small bowl; stir well.
  2. Cover and chill.
  3. Combine 1/4 c. orange juice, 1/4 c. teriyaki sauce, brown sugar, and red pepper flakes in a large bowl. Slice chicken breasts into 3 x 1/2 inch wide strips and add in to bowl. Toss to coat. Marinate in refrigerator for 15 min.
  4. Place a large nonstick skillet coated with cooking spray over medium-high heat till warm. Add in chicken and marinade; cook 8 min or possibly till chicken is done and liquid almost evaporates. Remove from heat.
  5. Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mix proportionately among 4 plates. Drizzle dressing over each salad.
  6. NOTES : We had this for dinner the other night- it was very good! The original recipe called for pork, but we used chicken.