Sesame pasta with chicken

Yield: 6 Servings

Measure Ingredient
2 quarts Water
8 ounces Somen -- (1 package)
\N \N Uncooked
¼ cup Unsweetened orange juice
1 teaspoon Low-sodium soy sauce
4 \N Skinned boned chicken breast
\N \N Halves -- (4-ounce)
\N \N Vegetable cooking spray
1 cup Unsweetened orange juice
¼ teaspoon Salt
¼ cup Rice vinegar
2 tablespoons Lemon juice
2 tablespoons Dark sesame oil
1 tablespoon Low-sodium soy sauce
1 teaspoon Dijon mustard
1 teaspoon Honey
1 \N Clove garlic -- crushed
3 cups Torn leaf lettuce
½ cup Sliced celery
½ cup Sliced radishes
½ cup Chopped fresh parsley
⅓ cup Diagonally sliced fresh snow
\N \N Peas -- (1/2-inch)
⅓ cup Sliced green onions
3 tablespoons Chopped fresh cilantro
⅓ cup Cucumber -- (1/2)
\N \N Quartered lengthwise and
\N \N Sliced

Bring water to a boil in a large Dutch oven. Add somen; return to a boil, and cook 3 minutes. Drain and rinse under cold, running water; drain well. Set aside.

Combine ¼ cup orange juice and 1 teaspoon soy sauce; stir well.

Place chicken on a broiler rack coated with cooking spray; place rack on a broiler pan. Brush orange juice mixture over chicken. Broil 3 inches from heat 5 minutes on each side or until done, basting occasionally with orange juice mixture.

Combine 1 cup orange juice and next 8 ingredients in a large bowl; stir well. Add chicken and somen; stir well. Let stand 10 minutes.

Add lettuce and remaining ingredients; toss well. Yield: 6 servings (serving size: 1-⅓ cups).

Recipe By : Cooking Light, May/June 1993, page 138 From: Date:

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