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Ингредиенты
- 2 skinless boneless chicken breast halves (about 1 pound)
- 5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
- 1 whole green onion plus 2 green onions, chopped
- 1 (8-oz) package sugar nap peas
- 3 baby bok choy, thinly sliced crosswise
- 1 cucumber , thinly sliced crosswise
- 1 red jalapeno chile, thinly sliced
- ¼ cup ponzu
- 2 ½ tablespoons seasoned rice vinegar
- 2 ½ tablespoons vegetables oil
- 1 tablespoon minced peeled fresh ginger
Инструкции
- Fill medium skillet with salted water; bring to boil.
- Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tong, transfer chicken to plate; cool.
- Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minutes. Drain; rinse snap peas under cold water to cool.
- Discard whole green onion and cilantro sprig. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
- Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 110 | |
| Calories from Fat 79 | 72% |
| Total Fat 8.89g | 11% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 13mg | 4% |
| Sodium 23mg | 1% |
| Potassium 157mg | 4% |
| Total Carbs 1.42g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.7g | 0% |
| Protein 5.76g | 9% |
