Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
- 2 garlic cloves, finely chopped
- 4 boneless skinless chicken breasts
- 4 cups shredded napa cabbage (Chinese)
- 1 1/2 medium carrots, shredded (1 cup)
- 1/2 cup chow mein noodles
- 2 green onions, sliced (with tops)
Directions
1. Mix soy sauce, honey, lemon juice, oil, gingerroot and garlic in sealable heavy duty plastic bag or glass bowl. Add chicken; turn to coat with marinade. Seal bag or cover bowl.
2. Refrigerate at least 4 hours, turning occasionally.
3. Set oven control to broil. Remove chicken from marinade; reserve marinade.
4. Place chicken on rack in broiler pan.
5. Heat marinade to boiling in 1 quart saucepan; boil 1 minute.
6. Broil chicken with tops 4 to 6 inches from heat 6 to 8 minutes; turning once. Cut chicken crosswise into 1/4-inch slices.
7. Mix cabbage, carrots and noodles in large bowl. Arrange chicken on cabbage mixture. Sprinkle with green onions.
Category:Tex-Mex Recipes
Category:Tex-Mex Salads