Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | 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
- 4 ounces rice sticks
- 4 chicken breasts
- 2 tablespoons light soy sauce
- 1 head lettuce, shredded
- preserved red ginger, chopped
- Sauce:
- 1/2 cup sesame oil
- 1/2 cup red wine vinegar
- 1/2 cup light soy sauce
- 2 scallions, chopped fine
- 1 teaspoon pepper oil (optional, see link to recipe in directions)
- 2 to 4 cups oil for deep frying
Directions
Deep-fry rice sticks quickly, a few at a time in very hot oil until they puff, about 1 second. Drain. Remove.
Rub chicken with soy sauce and sesame oil. Place in shallow pan. Roast 45 minutes in 350 degree oven. When chicken is cool, discard skin and bones and break meat apart with hands into shreds. Do not cut.
Combine first 3 ingredients of sauce in serving bowl. Mix well. Add
scallions, and the pepper oil if using(this will make the sauce spicy).
Add lettuce and chicken. Toss well. Arrange rice sticks on top. Garnish with preserved red ginger. Serve cold.
Add toasted sesame seeds and thin almonds to taste.
Category:American Chinese Recipes
Category:American Chinese Salads