Oriental flavor enhances speedy chicken dish

August 21, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Here's a speedy chicken recipe for those nights you want a little something different for dinner. The recipe is from Cookin' Good.

Oriental Chicken Salad

1 pound skinless, boneless chicken breasts

Water

1/4 cup light soy sauce

1 tablespoon white vinegar

1 tablespoon sesame oil

3/4 teaspoon powdered ginger

1 clove garlic, crushed

1 red pepper, cut into 2x 1/4 -inch strips

2 carrots, cut in 1/4 -inch diagonal slices and parboiled 3 to 5 minutes

1/4 pound snow peas, trimmed and parboiled 1 to 2 minutes

3 green onions, cut in 1-inch diagonal slices

Place chicken in a large skillet. Add water to cover. Bring to a boil over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes, or until chicken is tender and juices run clear when pierced with a fork. Drain and cut into small bite-size pieces when cool enough to handle. Set aside.

Combine soy sauce, vinegar, sesame oil, ginger and garlic in a medium-sized non-metallic bowl. Add chicken and toss together until well combined. Cover and refrigerate for at least two hours, stirring occasionally.

Add remaining ingredients and toss together until vegetables are coated with marinade. Serves four to six.

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