Warm Oriental Stir-Fry Chicken Salad
(makes 4 servings)
| 1/4 | cup (60 ml) low-sodium soy sauce |
| 3 1/2 | tablespoons (52.5 ml) rice vinegar |
| 2 | tablespoons (30 m) dry sherry |
| 1 | teaspoon (5 ml) canola oil |
| 1 | pound (480 g) boneless, skinless chicken breasts, cut into 1/4-inch slices |
| 2 | teaspoons (10 ml) grated fresh ginger |
| 3 1/2 | ounces (195 g) fresh shiitake mushrooms, stems removed and sliced |
| 1/2 | pound (240 g) fresh button mushrooms |
| 4 | scallions, white part and 3 inches green, chopped |
| 1 | pound ( 480 g) fresh bean sprouts |
| 2 | tablespoons ( 30 ml) water |
| 1 | large cucumber, peeled, halved and seeded, sliced into 1/4 inch slices |
| 1 | pound ( 480 g) fresh spinach, stems removed, washed and spun dry |
- In a measuring cup combine the soy sauce, vinegar, and sherry. Set aside.
- In a small bowl place the sliced chicken and 1 1/2 tablespoons soy sauce mixture. Add the garlic and ginger. Stir and set aside.
- Heat the oil in a wok or nonstick skillet until very hot but not smoking. Add the chicken with marinade and stir, browning until all liquid has evaporated. Remove from wok.
- Add the mushrooms and scallions to the wok. Sauté for 2 minutes. Stir in the bean sprouts. Stir for 1 minute. Return the chicken to the wok along with water and remaining soy sauce mixture. Cook for 1 minute. Remove from heat.
- Place the cucumber and spinach leaves in a large salad bowl. Toss with warm chicken mixture. Serve immediately.
| Per serving: | 247 calories (12% calories from fat), 36 g protein, 4 g total fat (0.6 g saturated fat), 20 g carbohydrates, 7 g dietary fiber, 66 mg cholesterol, 716 mg sodium |
| Diabetic exchanges: | 3 very lean protein, 1 1/2 carbohydrate (4 vegetable) |
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