4 boneless skinless chicken breasts
2 T. soy sauce
2 T. sesame oil
1 tsp. salt
1/2 tsp pepper
2-6oz. pkg. long grain and wild rice mix, cooked according to pkg. directions
1-11oz. cans mandarin oranges, drained
1-8oz. can sliced water chestnuts, drained
1 C. chopped green onions
1 C. chopped celery
1 C. chopped almonds
1 C. red seedless grapes
1/2 C. raisins
Dressing:
4 T. sugar
2 tsp. salt
1/2 C. salad oil
6 T. vinegar
1 tsp. cracked black pepper
2 T. sesame oil
Mix all together
In a small dish, mix together soy sauce and sesame oil; rub thoroughly on chicken and sprinkle with salt and pepper. In a large non-stick fry pan over medium heat, sauté chicken about 20 minutes or until fork can be inserted with ease. When cool enough to handle, dice chicken and place in large bowl. Add rice, mandarin oranges, water chestnuts, green onions, celery, nuts, grapes and raisins; toss to mix well. Add dressing, continuing to toss. Chill in refrigerator at least 15 minutes. Line a large platter with lettuce leaves, place chicken mixture on top and surround with Chinese noodles.
Makes 8 servings
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