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Hearts Of Romaine with Chicken and Warm Asian Ginger Sauce Recipe
|Romaine lettuce head||1 Large|
|Boneless skinless chicken breast||6 Ounce, cut into thin strips|
|Ground black pepper||To Taste|
|Vegetable oil||1 Teaspoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Sake/Sweet white wine||1⁄4 Cup (4 tbs)|
|Oyster sauce||1 Tablespoon|
|Seasoned rice vinegar||1 Tablespoon|
|Ginger||1 Teaspoon, chopped|
|Soy sauce||1 Teaspoon|
|Garlic||1⁄2 Teaspoon, chopped|
|Green onion||1 , thinly sliced|
|Toasted sesame seeds||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 481 Calories from Fat 93
% Daily Value*
Total Fat 11 g16.2%
Saturated Fat 1.9 g9.4%
Trans Fat 0 g
Cholesterol 102.3 mg
Sodium 1744.9 mg72.7%
Total Carbohydrates 31 g10.3%
Dietary Fiber 7.1 g28.5%
Sugars 11.2 g
Protein 50 g100.5%
Vitamin A 676.8% Vitamin C 150%
Calcium 23.5% Iron 36.1%
*Based on a 2000 Calorie diet
Cut the romaine lengthwise into quarters, rinse, and dry well.
Chill until needed.
SEASON THE CHICKEN strips lightly with salt and pepper.
Heat the oil in a large skillet, preferably nonstick, over medium-high heat.
Add the chicken strips and cook until well browned on all sides, 3 to 4 minutes.
Add the chicken stock, sake, oyster sauce, vinegar, ginger, soy sauce, and garlic.
Cook over medium heat until slightly thickened, about 5 minutes.
Taste for seasoning.
PLACE THE ROMAINE quarters on individual plates.
Spoon the chicken and sauce over and around the romaine.
Sprinkle the green onion and sesame seeds over the salad.