6 tbsp Chopped walnuts
2 tbsp Low-sodium soy sauce, divided
Vegetable cooking spray
1 lb Skinned boned chicken breasts
3 cup Cooked couscous, cooked without salt or fat
1/2 cup Coarsely shredded carrot
1/3 cup Sliced green onions
2 tbsp Minced shallot
3 tbsp Rice vinegar
2 tbsp Water
1 tbsp Walnut oil
2 tsp Brown sugar
1 tsp Grated lemon rind
1 tsp Peeled grated gingerroot
1/4 tsp Salt
1/4 tsp Pepper
2 Cloves garlic, minced
9 cup Loosely packed thinly sliced fresh spinach
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Place a large nonstick skillet over medium-high heat until hot. Add walnuts; cook 2 to 2-1/2 minutes, stirring constantly. Add 1 tablespoon and 1 teaspoon soy sauce, stirring constantly until soy sauce is absorbed. Remove from skillet; set aside.
Wipe browned bits from skillet with a paper towel.
Coat skillet with cooking spray, and place over medium heat until hot. Add chicken, and cook 6 minutes on each side or until done. Remove chicken from skillet, and cut into bite-sized pieces.
Combine chicken, couscous, carrot, and green onions in a large bowl; set aside.
Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in a small bowl, and stir well. Add to chicken mixture, and toss well. Yield: 6servings.
Per serving: 232 Calories; 4g Fat (17% calories from fat); 20g Protein; 28g Carbohydrate; 35mg Cholesterol; 350mg Sodium
NOTES : Vegetable oil can be substituted for walnut oil. To serve, arrange 1-1/2 cups sliced spinach on individual serving plates, and top with 1 cup chicken mixture, and sprinkle with 1 tablespoon walnuts.
Recipe by: Cooking Light, June 1994, page 118
Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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