Sesame Lemon Chicken and Vegetables (5 PTS) Recipe - Cooking Index
Sesame Lemon Chicken and Vegetables (5 PTS) Recipe - Cooking Index
| ~PASTA~ | ||
| 4 oz | 113g | Uncooked linguine |
| ~SAUCE~ | ||
| 1/4 cup | 59ml | Chicken broth |
| 2 teaspoons | 10ml | Sugar |
| 2 teaspoons | 10ml | Cornstarch |
| 2 teaspoons | 10ml | Soy sauce |
| 1 teaspoon | 5ml | Grated lemon peel |
| 1/4 teaspoon | 1.3ml | Dark (oriental) sesame oil |
| ~STIR-FRY~ | ||
| 3 | Bok choy | |
| 1 tablespoon | 15ml | Oil |
| 4 | Boneless chicken breast halves - cut into strips | |
| 1 | Garlic clove - minced | |
| 1 lb | 454g / 16oz | Fresh asparagus spears - trimmed and sliced |
| 1 cup | 237ml | Sliced fresh mushrooms |
| 2 tablespoons | 30ml | Sesame seed - toasted |
1. In large saucepan, cook linguine to desired doneness as directed on package. Drain. Return to saucepan; cover to keep warm.
2. Meanwhile, in small bowl, combine all sauce ingredients; blend with wire whisk until smooth. Set aside.
3. Seperate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch slices. Set aside.
4. Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken and garlic; cook 4 to 5 minutes or until chicken is no longer pink. Remove chicken and garlic from skillet; add to linguine in saucepan.
5. Add bok choy, asparagus and mushrooms to skillet. Cook and stir 5 to 7 minutes or until vegetables are crisp-tender. Return chicken and linguine mixture to skillet. Stir sauce well; pour over chicken and vegetables. Cook and stir 1 to 2 minutes or until sauce is bubbly and thickened. Add sesame seed; toss gently to mix.
Nutrition Information:
Serving Size: 1 1/3 cups
Calories per serving: 240
Total fat: 6g
Cholesterol: 50mg
Sodium: 230mg
Carbohydrates: 22
Fiber: 3 g
Sugars: 4 g
Protein: 24g
MasterCook Formatted by Doug ([email protected])
Source:
Pillsbury Classic Cookbooks, June 2000, Page 17
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.