Ingredients: |
Ingredients: • 4 tablespoons low-sodium soy sauce, divided
• 2 teaspoons toasted sesame oil, divided
• 1 large Carrot Julienne
• 1 Zucchini Julienne
• ¼ cup of thinly sliced Red Bell Pepper
• ½ cup of bean Sprouts
• ¼ Cup Blanched Sugar Snaps
• 1 pound skinless, boneless chicken breasts
• 1/2 head Napa cabbage, thinly shredded (about 6 cups)
• 1/4 head red cabbage, shredded (about 2 c1 large carrot, shredded (about 2 cups)
• 3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
• ½ cup of Blanched Asparagus cut diagonally
• 1 (8-ounce) can sliced water chestnuts
• 1 (11-ounce) can Mandarin oranges in water, drained
• 1/3 cup rice wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 1 1/2 teaspoons chili-garlic sauce or chili sauce
• 1/4 cup sliced almonds, toasted
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Directions: |
Directions:Preheat oven to 350 degrees F.
Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.
In a large bowl, combine napa cabbage, red cabbage, Asparagus carrot, scallions, zucchini, red bell pepper, sugar snaps, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds |
This recipe for Chinese Chicken Salad is from