Hearts Of Romaine with Chicken and Warm Asian Ginger Sauce Recipe


Difficulty LevelMediumHealth IndexAverage
Main IngredientInterest Group


 Romaine lettuce head1 Large
 Boneless skinless chicken breast6 Ounce, cut into thin strips
 Ground black pepper To Taste
 Vegetable oil1 Teaspoon
 Chicken stock1⁄2 Cup (8 tbs)
 Sake/Sweet white wine1⁄4 Cup (4 tbs)
 Oyster sauce1 Tablespoon
 Seasoned rice vinegar1 Tablespoon
 Ginger1 Teaspoon, chopped
 Soy sauce1 Teaspoon
 Garlic1⁄2 Teaspoon, chopped
 Green onion1 , thinly sliced
 Toasted sesame seeds1⁄2 Teaspoon
 Salt To Taste

Nutrition Facts

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


DISCARD THE TOUGH outer leaves from the romaine and cut away the core.
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.
Serve immediately.