Poach the chicken breasts in a 2-quart pan with the green onion, ginger, sherry, salt, sugar & water. Bring to just barely boiling, reduce heat immediately, cover & simmer for 20 minutes. Strain broth & reserve for another use, if desired. Cool the chicken & shred meat. Shred the lettuce. Blend together the peanut butter & vegetable oil. Stir in tamari, sugar, vinegar, sesame oil, cayenne & minced green onion. Serve shredded chicken on a bed of shredded iceberg lettuce; drizzle the peanut sauce over the top & garnish with chopped cilantro. May be served chilled or at room temperature. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:54:19 -0600 From: Ilene Warfield
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|Serving Size: 1 Serving (1682g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 497 (45%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 30.7g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 0mg||0 %|
|Sodium 2372.8mg||82 %|
|Potassium 629.2mg||17 %|
|Total Carbohydrate 142.9g||42 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 136.3g|
|Protein 14.4g||21 %|
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Calories per serving: 1098
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