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Prep Time:25 minsAdditional Time:4 hrs 15 minsTotal Time:4 hrs 40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:4 hrs 15 minsTotal Time:4 hrs 40 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:4 hrs 15 mins
Additional Time:
4 hrs 15 mins
Total Time:4 hrs 40 mins
Total Time:
4 hrs 40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonscooking oil1teaspoontoasted sesame oil3clovesgarlic, minced2tablespoonsgrated fresh ginger⅓cuprice vinegar or white wine vinegar2tablespoonsreduced-sodium soy sauce3tablespoonswater4smallskinless, boneless chicken breast halves (12 ounces total)2tablespoonswater1fresh jalapeno pepper, seeded and chopped½teaspoonsugar1mediumcarrot, cut into matchstick strips1cuppeeled jicama cut in matchstick strips4lettuce leaves2mediumcucumbers, quartered lengthwise and cut into 1/4-inch slices1 ⅓cupsenoki mushrooms2green onions, sliced2tablespoonschopped unsalted cocktail peanuts
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscooking oil
1teaspoontoasted sesame oil
3clovesgarlic, minced
2tablespoonsgrated fresh ginger
⅓cuprice vinegar or white wine vinegar
2tablespoonsreduced-sodium soy sauce
3tablespoonswater
4smallskinless, boneless chicken breast halves (12 ounces total)
2tablespoonswater
1fresh jalapeno pepper, seeded and chopped
½teaspoonsugar
1mediumcarrot, cut into matchstick strips
1cuppeeled jicama cut in matchstick strips
4lettuce leaves
2mediumcucumbers, quartered lengthwise and cut into 1/4-inch slices
1 ⅓cupsenoki mushrooms
2green onions, sliced
2tablespoonschopped unsalted cocktail peanuts
DirectionsIn a small saucepan, heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, the soy sauce, and 3 Tablespoons water. Cool completely.Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrots and jicama in a bowl. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 Tablespoon dressing over each serving.Originally appeared: Diabetic Living Magazine
Directions
In a small saucepan, heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, the soy sauce, and 3 Tablespoons water. Cool completely.Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrots and jicama in a bowl. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 Tablespoon dressing over each serving.
In a small saucepan, heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, the soy sauce, and 3 Tablespoons water. Cool completely.
Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.
Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.
Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrots and jicama in a bowl. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 Tablespoon dressing over each serving.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)200Calories7gFat15gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
