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The results described are not typical and will vary based on a variety of factors.
Ginger Chicken with Cucumber-Spinach Salad
- 7 chicken-breast halves, pounded to 1/4 inch thick
- 2 scallions, trimmed and thinly sliced
- 1 3-inch piece fresh ginger, peeled and thinly sliced
- 1 lime, halved
- 1/4 cup olive oil
- 6 teaspoon sesame oil (dark)
- 5 teaspoon of honey
- 10 teaspoon of light soy sauce
- 1/4 teaspoon freshly ground black-pepper
- 2 teaspoons lemon juice
- 3 cups baby spinch
- 1 small cucumber, seeded and thinly sliced (about 2/3 cup)
- 1/2 small red onion, thinly sliced
- 1 medium carrot thinly sliced
- 1/2 red pepper thinly sliced
- 1 red chili pepper, seeded and thinly sliced or substitute w/ red pepper flakes
In a large bowl, combine the chicken, scallions, and the
marinade. Marinate for 2-3 hours.
Meanwhile, in a large saucepan, add ginger and the juiced lime
halves. Add about an inch of water & place a large steamer
basket (or large colander) in the pan, and bring to a boil. Remove
the chicken from the marinade and place in the steamer in a single
layer. Steam until cooked through, about 5 minutes, flipping once
halfway through. Remove to a plate and cover to keep warm.
In a large bowl, re-whisk the remaining marinade to use as a salad
dressing. Add the spinach, cucumber, red onion, carrots, red
pepper and chili pepper. Toss well. Serve the remaining chicken
topped with the cucumber-spinach salad.
Yields 4 servings.
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