Hearts Of Romaine with Chicken and Warm Asian Ginger Sauce
|Romaine lettuce head||1 Large|
|Boneless skinless chicken breast||6 Ounce, cut into thin strips|
|Ground black pepper||To Taste|
|Vegetable oil||1 Teaspoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Sake/Sweet white wine||1⁄4 Cup (4 tbs)|
|Oyster sauce||1 Tablespoon|
|Seasoned rice vinegar||1 Tablespoon|
|Ginger||1 Teaspoon, chopped|
|Soy sauce||1 Teaspoon|
|Garlic||1⁄2 Teaspoon, chopped|
|Green onion||1 , thinly sliced|
|Toasted sesame seeds||1⁄2 Teaspoon|
DISCARD THE TOUGH outer leaves from the romaine and cut away the core.
Cut the romaine lengthwise into quarters, rinse, and dry well.
Chill until needed.
SEASON THE CHICKEN strips lightly with salt and pepper.
Heat the oil in a large skillet, preferably nonstick, over medium-high heat.
Add the chicken strips and cook until well browned on all sides, 3 to 4 minutes.
Add the chicken stock, sake, oyster sauce, vinegar, ginger, soy sauce, and garlic.
Cook over medium heat until slightly thickened, about 5 minutes.
Taste for seasoning.
PLACE THE ROMAINE quarters on individual plates.
Spoon the chicken and sauce over and around the romaine.
Sprinkle the green onion and sesame seeds over the salad.
Serving size: Complete recipe
Calories 481 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.2%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 102.3 mg34.1%
Sodium 1744.9 mg72.7%
Total Carbohydrates 31 g10.3%
Dietary Fiber 7.1 g28.5%
Sugars 11.2 g
Protein 50 g100.5%
Vitamin A 676.8% Vitamin C 150%
Calcium 23.5% Iron 36.1%
*Based on a 2000 Calorie diet