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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Have not tried this one yet...will update when I do...for now I added it for safekeeping. Ingredients:
1/2 small head romaine lettuce, torn into bite-size pieces (to yield 2 cups) |
1/2 lb spinach, well rinsed, stemmed, and torn into bite-size pieces |
1 (11 ounce) can mandarin oranges, drained |
3 tablespoons soy sauce |
1 tablespoon honey |
1/4 teaspoon ginger |
3 tablespoons oil |
1 1/4 lbs boneless chicken breasts, skin removed and cut into 1-inch pieces |
3 tablespoons chopped scallions |
1 garlic clove, minced |
1/4 cup cashews |
Directions:
1. In a large salad bowl, combine lettuce, spinach, and oranges.
2. In a small bowl, combine soy sauce, honey, ginger, and 3 Tbsp water, Set sauce aside.
3. In a wok or large frying pan, heat oil over medium-high heat. Add chicken and stir-fry until barely opaque throughout, about 5 minutes. Add scallions and garlic and cook one minute longer. Add sauce and cook, tossing, for 30 seconds.
4. Pour chicken and sauce over greens and oranges and toss. Sprinkle cashews on top.
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