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Associate.com - Share Your Recipe!

Recipe Name: Asian Chicken Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
10 Boneless chicken breasts
halved skinned and
cut into strips
2 Tablespoon(s) Grated ginger
1 Tablespoon(s) Minced garlic
1/4 Cup(s) Rice wine vinegar
3 Tablespoon(s) Brown sugar
1/2 Teaspoon(s) Hot sauce
1/4 Cup(s) Lime juice
1/4 Cup(s) Canola oil
1 Teaspoon(s) Kosher salt
1 Lime juiced
1 Teaspoon(s) Tamari
2 Ounce(s) Ricestick noodles
2 Tablespoon(s) Sesame oil
1 1/2 Cup(s) Thin sliced red onions
1 1/2 Cup(s) Thin, horizontal sliced
celery
1 1/2 Cup(s) Chopped red pepper
1 Cup(s) Chopped yellow pepper
1/2 Cup(s) Grated jicama
2 Cup(s) Thin horizontal slices of
bok choy
1/2 Cup(s) Chopped cilantro
Directions:
Place chicken strips in a shallow dish or pan. In a small bowl, whisk
all marinade ingredients together and pour over chicken. Marinade
chicken for 4 to 6 hours. In a separate bowl, whisk all the dressing
ingredients together. Cover and reserve for later use. Soak the
noodles in hot water for 5 to 8 minutes. Drain and set aside. Heat a
wok with a bit of canola oil and add the marinated chicken in batches.
Remove. Set aside. Heat sesame oil in wok and add the onion, celery
and peppers. When wilted, turn off the heat and toss in chicken,
tamari, jicama, bok choy, and cilantro. Place chicken and vegetables
on top of drained noodles and drizzle with the dressing. Yield: 8 to
10 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW
#DJ9431 - KATHY CARY Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2419
Calories From Fat: 1488
Total Fat: 168g
Cholesterol: 292.4mg
Sodium: 4871.6mg
Potassium: 2952.5mg
Carbohydrates: 144.9g
Fiber: 10.9g
Sugar: 77.9g
Protein: 117.7g


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