Fried Chicken Salad

This Vietnamese main features Recipes+ JUNE 2017, teaspoons shichimi. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Frying, Steaming, Stir Frying

Cuisine: Vietnamese

Courses: Salads

Difficulty: Beginner

Servings: 4

Calories: 130.8

Description

This Vietnamese main features Recipes+ JUNE 2017, teaspoons shichimi. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

34 Recipes+ JUNE 2017
1/2 teaspoons shichimi

Directions

1
or until browned. Add soy sauce mixture; stir-fry for 5 minutes or until chicken is cooked and the sauce caramelises slightly. a bowl. Serve stir-fried chicken with tomato salad, lemon wedges and steamed rice. PHOTOGRAPHY DAVID HAHN & ANDRE MARTIN
2
Add chicken; stir-fry for 2 minutes
3
Combine tomato and cucumber in

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 130.8kcal

% Daily Value *
Total Fat 6.1g10%
Saturated Fat 1.6g8%
Cholesterol 44.5mg15%
Sodium 42.5mg2%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.4g2%
Sugars 1.3g
Protein 14.0g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 2017, chicken, fried, frying, june, main, recipes, salad, shichimi, steaming, stir frying, teaspoons, title, vietnamese

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-salad-19/