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- 2 tablespoons frozen orange-tangerine or orange juice concentrate
- 1 tablespoon water
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- 12 ounces skinless, boneless chicken breast halves
- 3 cups watercress sprigs
- 1/4 cup cocktail peanuts
1. In a small bowl combine juice concentrate, water, sesame oil, salt, and pepper. Reserve 1 tablespoon of orange juice concentrate mixture. Cover remaining mixture. Set aside.
2. In a large skillet bring 1/2 inch of water to boiling. (Water should come just below the bottom of a steamer basket.) Reduce heat to simmer. Arrange chicken in a single layer in basket. Place basket in skillet. Brush chicken with the reserved 1 tablespoon juice mixture. Cover. Steam chicken for 10 to 12 minutes or until tender and no longer pink.
3. Remove chicken. Transfer to cutting board. Cool slightly (about 5 minutes). Using a pair of forks, pull chicken into bite-size pieces about 1-1/2 inches long.
4. To serve, combine watercress, chicken, and peanuts in a large salad bowl. Stir in remaining juice mixture. Pour over salad and toss to coat. Makes 4 main-dish servings.
- Servings Per Recipe 4,
- cal. (kcal) 186,
- Fat, total (g) 8,
- chol. (mg) 49,
- sat. fat (g) 1,
- carb. (g) 5,
- fiber (g) 1,
- pro. (g) 23,
- vit. A (RE) 134,
- vit. C (mg) 25,
- sodium (mg) 241,
- calcium (mg) 50,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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