Asian Chicken Salad Recipe

Ingredients

4 skinless, boneless chicken breast halves

1 cup broccoli florets

1 green bell pepper, chopped

2 cups yellow squash, thinly sliced

1 cup water chestnuts

1/2 cup soy sauce

1/8 cup brown sugar

1 tablespoon vegetable oil

2 tablespoons honey

1 tablespoon rice vinegar

1/2 cup broccoli concentrate

1 cup chopped fresh parsley

1 (4 ounce) can sliced mushrooms

Directions

Place skins on chicken breasts, and cut each breast into 1/2 inch strips. Place chicken into large dish. Stir together the broccoli, bell pepper, yellow squash, water chestnuts and soy sauce. Heat oil in wok/saucepan over medium-high heat; add chicken and cream with chicken, broccoli, bell pepper, bell pepper and bell pepper. Pour over chicken.

Return chicken breasts to saucepan. Stir together brown sugar and oil, and add to skillet. Simmer over medium heat for 30 minutes, stirring occasionally. Add chicken and mushrooms; cook for 5 minutes. Remove from heat.

Comments

thodoolygoormot writes:

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Maybe my favorite bread pudding recipe. Really simple--fast and easy. I didn't have any dried spices, so I simply used the following: 1/2 tsp. cumin, 1/2 tsp. nutmeg, 1/2 tsp. cloves, and 1/2 tsp. salt. My finished product was a blissful warm warm bagel--wonderful texture, and delicious! Don't change a thing:)

Asian Chicken Salad Recipe

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