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Title: Sesame & Ginger Chicken
Categories: Poultry, Herbs, Vegetables, Chilies, Nuts
Yield: 4 Servings

1 lb Skinned, boned chicken; in
- bite-size strips
1/4 c Bottled light Asian-style
- dressing w/sesame & ginger
2 c Packaged julienned carrots
1/8 ts Crushed red pepper
1 Head butterhead lettuce;
- leaves separated
1/4 c Honey-roasted peanuts;
- chopped
Lime wedges

Sprinkle chicken lightly with salt and pepper. Lightly
coat a large skillet with cooking spray; heat over
medium-high heat. Add chicken; cook and stir for 3
minutes or until browned. Add 1 tablespoon of the
dressing and the carrots to skillet; cook and stir for 2
to 3 minutes more or until carrots are crisp-tender and
chicken is no longer pink. Stir in red pepper. On a large
platter arrange 4 stacks of lettuce leaves. Serve by
filling leaves with chicken mixture. Sprinkle with nuts.
Serve with remaining dressing and lime wedges.

FROM THE TEST KITCHEN: Stack lettuce on plates. Top with
chicken-carrot mixture. Sprinkle with chopped nuts. Serve
with remaining dressing and lime wedges.

Serves 4.

Better Homes & Gardens | April 2017

MM Format by Dave Drum - 22 April 2017

Uncle Dirty Dave's Archives

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... I bought a homeopaothy cure for my gullibility.
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