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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
- 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.
- Cover and chill.
- 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.
- 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.
- Divide salad greens, onions, oranges, water chestnuts, bell pepper, and chicken mix proportionately among 4 plates. Drizzle dressing over each salad.
- NOTES : We had this for dinner the other night- it was very good! The original recipe called for pork, but we used chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 33 | 11% |
| Total Fat 3.71g | 5% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.03g | |
| Cholesterol 27mg | 9% |
| Sodium 1210mg | 50% |
| Potassium 692mg | 20% |
| Total Carbs 51.97g | 14% |
| Dietary Fiber 4.3g | 14% |
| Sugars 38.97g | 26% |
| Protein 15.0g | 24% |
