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Warm Chinese Chicken Salad

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  Seasoned rice vinegar/1/3 cup / 80 milliliter distilled white vinegar plus 2 teaspoons sugar 80 Milliliter (1/3 Cup)
  Reduced sodium soy sauce 15 Milliliter (1 Tablespoon)
  Sugar 1 1⁄2 Teaspoon
  Oriental sesame oil 1 1⁄2 Teaspoon
  Finely shredded iceberg lettuce 7 Ounce (7 Cups / 200 Gram)
  Radicchio 5 Ounce, torn into bite size pieces to make 5 cups (85 Gram)
  Cilantro leaves 15 Gram, lightly packed to make 1/3 cup
  Sliced green onion 25 Gram (1/4 Cup)
  Skinless boneless chicken breasts 1 Pound, cut into thin strips (455 Gram)
  Garlic 2 Clove (10 gm), minced / pressed

1. In a small bowl, stir together vinegar, 1 tablespoon (15 ml) water, soy sauce, sugar, and oil; set aside.
2. In a large serving bowl, combine lettuce, radicchio, cilantro leaves, and onions; cover and set aside.
3. In a wide nonstick frying pan or wok, combine chicken, 1 tablespoon (15 ml) water, and garlic. Stir-fry over medium-high heat until chicken is no longer pink in center; cut to test (3 to 4 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Add vinegar mixture to pan and bring

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 802 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.4%

Saturated Fat 2.7 g13.5%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 2245.6 mg93.6%

Total Carbohydrates 54 g18%

Dietary Fiber 5.5 g21.9%

Sugars 39.1 g

Protein 112 g223.3%

Vitamin A 336.8% Vitamin C 118.5%

Calcium 19.4% Iron 38.9%

*Based on a 2000 Calorie diet

Warm Chinese Chicken Salad Recipe