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Ingredientes
- 3/4 lb Skinless chicken breasts
- 2 tsp Salt
- 1 x Garlic clove, peeled
- 1 slc Fresh ginger, peeled
- 2 x Scallions with green tops trimmed
- 2 tsp Chili bean sauce
- 2 tsp Dark soy sauce
- 1 tsp Sugar
- 2 tsp White rice vinegar
- 2 tsp Sesame paste =Or possibly=- peanut butter
- 1/2 tsp Salt
- 1/2 tsp Freshly grnd black pepper
- 2 tsp Sesame oil
- 1/2 lb Iceberg lettuce finely shredded
- 2 Tbsp. White rice vinegar
Direcciones
- REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in sufficient cool water to cover the chicken, add in the salt. Bring the mix to a simmer, cook for 5 min. Turn off the heat and cover tightly. Let the chicken sit in the warm water for 10 min. While the chicken is sitting, combine the sauce mix ingredients together in a blender and set aside.
- Toss the lettuce with the white rice vinegar and place on a platter. Remove the chicken and allow to cold. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 116 | |
| Calories from Fat 38 | 33% |
| Total Fat 4.4g | 6% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.02g | |
| Cholesterol 32mg | 11% |
| Sodium 1646mg | 69% |
| Potassium 274mg | 8% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.38g | 2% |
| Protein 14.11g | 23% |
