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1
pound skinless, boneless chicken breast halves
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3
tablespoons salad oil
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3
tablespoons rice or white wine vinegar
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1
tablespoon toasted sesame oil
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1
tablespoon soy sauce
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1/2
teaspoon dry mustard
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1/4
teaspoon crushed red pepper
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1
tablespoon bottled plum sauce or chili sauce
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2
cups chopped red cabbage
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2
cups sliced bok choy or iceberg lettuce
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16
fresh pineapple wedges
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16
sugar snap peas, sliced lengthwise
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1/2
cup enoki mushrooms (1 ounce)
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1/2
cup cut-up radishes
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Toasted sesame seed (optional)
1. Cut each chicken breast half lengthwise into 4 strips. Thread 2 of the chicken strips on each of eight 6-inch wooden skewers. Place in a 2-quart rectangular microwave-safe baking dish; set aside.
2. For sesame dressing, in a screw-top jar combine salad oil, rice or white wine vinegar, toasted sesame oil, soy sauce, dry mustard, and crushed red pepper. Cover and shake well.
3. Stir together 2 tablespoons of the sesame dressing and plum sauce; brush over kabobs. Cover dish with waxed paper and microwave on high 2 minutes. Turn kabobs over, rearrange in dish, and brush again with the dressing mixture. Microwave for 2 to 4 minutes more or until chicken is no longer pink.
4. Meanwhile, combine cabbage and bok choy; divide among 4 plates. Top with kabobs, pineapple, sugar snap peas, mushrooms, and radishes. Drizzle sesame dressing over salads. If desired, sprinkle with sesame seed. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 323,
- Protein (gm) 24,
- Carbohydrate (gm) 19,
- Fat, total (gm) 17,
- Cholesterol (mg) 59,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 62,
- Vitamin C (mg) 65,
- Sodium (mg) 324,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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