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Ingredientes
- 1/4 cup rice vinegar
- 2 tbsp. each teriyaki sauce, dry sherry & firmly packed brown sugar
- 1 tbsp. minced pared ginger root
- 2 garlic cloves, minced
- 10 oz. skinned & boned chicken breasts, cut into thin strips
- 1 tbsp. + 1 tsp. peanut or vegetable oil
- 2 cups. cooked cellophane noodles (hot)
- 2 cups shredded Chinese cabbage
- 1 cups green pepper, scallions & canned mushrooms
- 1 tbsp. sesame seed, toasted
Direcciones
- In small bowl, combine vinegar, teriyaki sauce, sherry, sugar, ginger root and garlic; add chicken and turn to coat. Cover and refrigerate for 20 minutes.
- Using a slotted spoon, remove chicken from marinade, reserving marinade.
- In 9" non-stick skillet, heat oil; add chicken and saute over medium high heat until chicken is lightly browned, 5 to 6 minutes. Pour in reserved marinade mixture.
- Reduce heat to medium low and cook until flavors blend and chicken is tender, 4 to 5 minutes longer.
- In serving bowl combine remaining ingredients except sesame seed; add chicken mixture and toss to combine.
- Sprinkle with sesame seed and serve immediately or cover with plastic wrap and refrigerate until ready to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 895g | |
| Calories 1559 | |
| Calories from Fat 110 | 7% |
| Total Fat 12.58g | 16% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.06g | |
| Cholesterol 107mg | 36% |
| Sodium 1639mg | 68% |
| Potassium 1381mg | 39% |
| Total Carbs 296.65g | 79% |
| Dietary Fiber 7.3g | 24% |
| Sugars 41.6g | 28% |
| Protein 52.18g | 83% |
