You may also like
Categories:
chicken broth soy sauce light corn syrup fresh ginger orange juice red pepper chicken breast halves chili-garlic sauce matchstick onion section
Viewed: 27 - Published at: 8 years agoIngredients
- 1 cup canned low-salt chicken broth
- 1/2 cup soy sauce
- 1/3 cup plus 1/2 cup light corn syrup
- 1/4 cup chopped peeled fresh ginger
- 1/4 cup orange juice
- 1 tablespoon grated orange peel
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon dried crushed red pepper
- 6 skinless boneless chicken breast halves
- 2 tablespoons chili-garlic sauce*
- 1 5-ounce package mixed baby greens (about 10 cups)
- 2 cups matchstick-size strips peeled jicama
- Onion or radish sprouts
- *Available in Asian markets and the Asian foods section of many supermarkets.
Method
- Mix chicken broth, soy sauce, 1/3 cup corn syrup and next 5 ingredients in heavy large skillet.
- Bring mixture to boil; reduce heat to medium-low and simmer 5 minutes.
- Add chicken; simmer 8 minutes.
- Turn chicken over, cover skillet and turn off heat.
- Let stand 30 minutes to finish cooking chicken.
- Blend chili-garlic sauce, 1/2 cup corn syrup and 3 tablespoons poaching liquid in small bowl.
- Season with salt and pepper.
- Transfer chicken to plate; cool 10 minutes.
- (Dressing and chicken can be made 1 day ahead.
- Cover separately; chill.)
- Cut chicken crosswise into thin slices.
- Combine greens and jicama in large bowl.
- Toss with enough dressing to coat lightly.
- Divide salad among 6 plates.
- Top each with chicken; drizzle with some dressing.
- Garnish with sprouts and serve.
