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.
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
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.
Based on individual serving.
Total Fat: 25 g
Carbohydrates: 30 g
Protein: 28 g
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