Warm Oriental Chicken And Orange Salad Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Scallions, cut in fourths
1/4 tsp: Ginseng,
3: Garlic cloves,
1 lbs: Boneless chicken breasts,
1/4 cup: Vinegar,
2 cup: Torn salad greens,
1/4 cup: Soy sauce,
2: Oranges, peeled & sectioned
1/4 cup: Orange juice,
1/4 cup: Unsalted peanuts,
1 tbsp: Sesame oil,
2: Radishes, sliced
1 tbsp: Hot mustard,
2: Scallions, sliced diagonally
2 tsp: Hot pepper sauce,
Directions:
In a food processor or blender, place the quartered scallions, garlic,
vinegar, soy sauce, orange juice, sesame oil, mustard, pepper sauce
and ginseng. Process until smooth. Place the chicken pieces in a
shallow baking dish, and pour the marinade over it. Cover with
plastic wrap and chill for 4 hours or overnight.
Remove chicken from the marinade. Grill or broil it until done and
transfer it to a plate.
In a saucepan over medium-high heat, bring the marinade to a boil;
boil for 10 minutes. Reduce heat and simmer 5 minutes.
Slice the chicken into thin strips and arrange it on the salad
greens. Top with the orange segments, peanuts, sliced radishes and
scallions. Pour the heated marinade over the salad and serve
immediately.
Murphy writes: "A tangy marinade gives this salad a lot of flavor
without a lot of fat."
From Shannon Bridget Murphy/Huntington, WV in "Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion."
Oct./Nov. 1994, Vol. 7, No. 1. Pg. 20. Posted by Cathy Harned.
Submitted By CATHY HARNED On 09-26-94
Source from luhu.jp
vinegar, soy sauce, orange juice, sesame oil, mustard, pepper sauce
and ginseng. Process until smooth. Place the chicken pieces in a
shallow baking dish, and pour the marinade over it. Cover with
plastic wrap and chill for 4 hours or overnight.
Remove chicken from the marinade. Grill or broil it until done and
transfer it to a plate.
In a saucepan over medium-high heat, bring the marinade to a boil;
boil for 10 minutes. Reduce heat and simmer 5 minutes.
Slice the chicken into thin strips and arrange it on the salad
greens. Top with the orange segments, peanuts, sliced radishes and
scallions. Pour the heated marinade over the salad and serve
immediately.
Murphy writes: "A tangy marinade gives this salad a lot of flavor
without a lot of fat."
From Shannon Bridget Murphy/Huntington, WV in "Kitchen Table: Where
Herbs and Spices Make a Difference" column in "The Herb Companion."
Oct./Nov. 1994, Vol. 7, No. 1. Pg. 20. Posted by Cathy Harned.
Submitted By CATHY HARNED On 09-26-94
Source from luhu.jp