Try this Chinese Chicken Salad recipe, or contribute your own.
Suggest a better descriptionSlice the chicken into 3/4-inch pieces. Whisk together the cornstarch, sherry and soy sauce and toss with the chicken. Let marinate 20 minutes. Heat the peanut oil in a wok or heavy skillet to about 350 F. Add the garlic, ginger and red pepper and stir-fry for 2 minutes. Drain the chicken, reserving the marinade, and stir-fry just until chicken turns opaque about 2 minutes. Add the marinade and stir-fry an additional 4 minutes, just until chicken is cooked. Romove from heat, toss with snow peas, water chestnuts, and green onions, and cool to room temperature. Make a bed of the shredded cabbage. Mound the chicken mixture on top, drizzle the dressing over all, and sprinkle with chopped peanuts. Serve at room temperature. Makes 10 servings. DRESSING: Blend 3 tablespoons rice or cider vinegar, 1 tablespoon sesame oil, 1 tablespoon peanut butter and 1 teaspoon dark brown sugar. Per Serving: Calories 194 Fat 7g Cholesterol 58 mg Sodium 269 mg Percent calories from fat 32% KRT Newspapers Dallas Morning News 8/21/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #268 by pooh4jvn@ix.netcom.com on Oct 11, 1997
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Serving Size: 1 Serving (776g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 686 | ||
Calories from Fat: 146 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 265.8mg | 82 % | |
Sodium 467mg | 16 % | |
Potassium 1640.8mg | 43 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 11.9g | ||
Protein 110.9g | 158 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 686
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