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Recipe by: reyhan
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See below ingredients and instructions of the recipe
1/2 c Pineapple chunks* (no sugar)
1 tb Soy sauce
1 ts Oil; peanut or vegetable
6 oz Chicken breast*
1/4 c Onions; green-chopped
1/4 c Green pepper
1 Onion; green-*
1 tb Vinegar; cider or rice
1 1/2 ts Mustard; Dijon-style
1/4 ts Seasoned salt
2 c Lettuce; shredded
2 tb Parsley; chopped
1 1/2 oz Water chestnuts; sliced
1/2 ts Sesame seed, toasted
In medium glass (not aluminum) bowl combine pineapple juice*
(reserved from can) vinegar, soy sauce, mustard, oil, and seasoned
salt. Add chicken* which has been skinned, boned, cooked and cut into
thin strips, and toss to coat. Cover with plastic wrap and
refrigerate for 1 hour. Toss mixture occasionally. In another bowl
combine lettuce, sliced green onions, and parsley and toss to
comvine. Cover with plastic wrap and refrigerate until ready to use.
To serve, line serving platter with lettuce mixture. Spoon chicken
mixture onto lettuce mixture and top chicken with pineapple chunks,
bell pepper, and water chestnuts; garnish with green onion* (trimmed
and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245
calories/serving.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
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