Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- ½ Cup sesame oil
- ½ Cup cider vinegar
- 2 Tbsp soy sauce
- 1 tsp salt
- 1 tsp garlic powder
- 2 Pounds boneless chicken breasts, skinned, cooked and shredded
- 8 green onions, finely chopped
- Vegetable oil as needed
- 5 oz rice sticks (Mei Fun)
- 4 oz peanuts, finely chopped
- 2 heads iceberg lettuce, shredded
- 5 California Avocados, seeded, peeled and sliced
- =
Directions
In small bowl, mix together sesame oil, cider vinegar, soy sauce, salt and garlic powder. Set aside.
Place shredded chicken and onions in a large mixing bowl.
Reserve half cup of oil and vinegar mixture and add the remaining portion to the chicken and chopped onions.
Cover and refrigerate for two hours.
Put 4 inches of vegetable oil into deep skillet and heat to 375° F over medium heat.
Fry the rice sticks, a small amount at a time. Remove as soon as puffed. Drain on paper towels.
In medium bowl, toss the shredded lettuce with the reserved oil and vinegar mixture.
When ready to serve, toss chicken, lettuce, rice sticks and peanuts together.
Top with California avocado slices.