1990 Marinated Chicken Strips and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup lite soy sauce |
2/3 cup honey |
1/3 cup dry sherry |
1/2 teaspoon garlic powder |
1/4 teaspoon ground ginger |
1 1/2 pounds fresh asparagus spears |
6 skinned and boned chicken breast halves, cut into 1/4-inch strips |
1/4 cup stone-ground mustard |
2 tablespoons sesame seeds, toasted |
3 medium tomatoes, cut into wedges |
8 cups mixed salad greens |
honey-mustard dressing |
Directions:
1. Stir together first 5 ingredients; set 1/2 cup mixture aside.
2. Pour remaining soy sauce mixture evenly into 2 heavy-duty zip-top plastic bags. Snap off tough ends of asparagus, and place asparagus spears in 1 bag. Add chicken to remaining bag. Seal and chill at least 2 hours.
3. Drain chicken and asparagus, discarding marinade. Place chicken on a lightly greased roasting pan. Place asparagus in a lightly greased 13- x 9-inch pan.
4. Stir together reserved 1/2 cup soy sauce mixture, mustard, and sesame seeds. Pour 1/2 cup mixture over chicken and remaining 1/4 cup over asparagus.
5. Bake chicken at 425° for 5 minutes. Place asparagus in oven, and bake chicken and asparagus 10 minutes or until chicken is done. Cool, if desired. Place separately in zip-top plastic bags, and chill 8 hours, if desired.
6. Arrange chicken, asparagus, and tomato over salad greens, and drizzle with Honey-Mustard Dressing.
7. * 1/3 cup pineapple juice may be substituted for the sherry.
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