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Kimberly's blog: "Recipes"

created on 03/06/2007  |  http://fubar.com/recipes/b62076
Grilled Chinese Chicken with Carrot Salad Use reduced fat/sodium soups, low-fat sour cream, and low-sodium soup mix. This dish will also work well in a crockpot. Serving: 4 INGREDIENTS: 1/2 cup rice wine vinegar 1 tbsp sesame oil 2 tsp soy sauce 2 tsp hoisin sauce 1/2 tsp pepper, freshly ground 1/4 tsp dry mustard 4 boneless breasts of chicken with skin 2 tsp ginger 1/2 tsp Chinese five-spice powder 3 tbsp vegetable oil 1 package baby carrots 1/2 lb snap peas 5 cups green cabbage, thinly sliced 1 cup red cabbage, thinly sliced 1/2 red onion, thinly sliced 1 small bunch fresh cilantro, chopped DIRECTIONS: In medium jar, combine vinegar, sesame oil, soy sauce, hoisin, pepper, and mustard; seal tightly and shake. Arrange chicken in a bowl; spoon 1/4 cup vinegar mixture over chicken. Add ginger and 5-spice to chicken. Cover and refrigerate at least 30 minutes. In 3-quart saucepan, bring 2 inches water to boil. Add carrots; cover and cook over medium heat 8 minutes or until tender-crisp. Use slotted spoon to remove carrots to medium bowl; pour about 1/3 of reserved dressing over carrots. Drop peas into boiling water; cook and stir about 30 seconds or until tender-crisp. Drain; place peas in small bowl. Pour half of remaining dressing over peas; toss. Let vegetables marinate at least 15 minutes. Grill chicken over hot coals or broil on high 4-inches from heat, about 4 minutes per side or until just done; slice diagonally. Just before serving, in large bowl, combine cabbages, onion, and cilantro. Add remaining dressing; toss well. Season to taste with salt and pepper. Make 4 individual salads, arranging cabbage, carrots, peas, and chicken on plates. Serve immediately. VARIATION: For a vegetarian salad, omit chicken and add 3/4 cup roasted cashews to cabbage mixture. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 459 Total Fat: 25 g Carbohydrates: 30 g Protein: 28 g Source: 2001 iVillage Inc.; all rights reserved
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