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Hearts Of Romaine With Chicken And Warm Asian Ginger Sauce

Canadian.Recipes's picture
  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
  Salt To Taste

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish

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