Five-spice chicken & orange salad
Indulge in the vibrant flavors of five-spice chicken paired with zesty orange in this delightful salad. Perfect harmony of savory and citrusy notes awaits!
Ingredients:
- 4 small skinless boneless chicken breast halves (140g each)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 teaspoons olive oil
- 230g fresh asparagus, trimmed and cut into 1-inch pieces (2 cups)
- 2 cups packaged julienne-cut carrots
- 1 tablespoon reduced-sodium soy sauce
- 2 teaspoons grated fresh ginger
- 1 ⅓ cups hot cooked brown rice
- ¼ teaspoon crushed red pepper (Optional)
Instructions:
- Season the chicken with salt and black pepper. Heat some oil in a large nonstick skillet over medium-high heat. Place the chicken in the skillet. Lower the heat to medium and cook for 8 to 12 minutes, ensuring the chicken is cooked through and the juices run clear (at least 80 °C), flipping it halfway through cooking.
- In the meantime, place a steamer basket in a large saucepan. Add water until it reaches just below the basket. Bring the water to a boil. Place the asparagus and carrots in the steamer basket. Cover and reduce the heat. Steam for 5 to 7 minutes or until the vegetables are tender-crisp. Move the vegetables to a serving dish.
- When ready to serve, mix the soy sauce and ginger with the vegetables and/or hot cooked brown rice. Divide the rice and vegetable mixture among four plates, then top with the chicken. For an extra kick, you can sprinkle some crushed red pepper on top if desired.
Summary:
- Calories: 1122 kcal
- Fat: 41 g
- Protein: 115 g
- Carbs: 77 g
- Potassium: 3528 mg
- Magnesium: 260 mg