Directions:
- Cook the wild rice in the water, about 35 minutes, until tender.
- Drain.
- Cool.
- Meanwhile, preheat the oven to 400°F.
- Rub the chicken with the 5-spice powder and sugar, sprinkle with salt.
- Bake on an oiled pan until just cooked, about 12 minutes.
- Cool and dice.
- Whisk together the orange juice, vinegar, oils, and pepper.
- Season with salt& pepper.
- Mix chicken, wild rice, tomatos, onions, pickled ginger, and the peeled, sectioned, orange pieces.
- Mix in the dressing.
- Cover and chill.
- Can be made up to 4 hours ahead.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 392.84 Kcal (1645 kJ) | ||
| Calories from fat | 77.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 69.62mg | 23% | |
| Sodium | 388.05mg | 16% | |
| Potassium | 599.76mg | 13% | |
| Total Carbs | 50.9g | 17% | |
| Sugars | 8.78g | 35% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 28.56g | 57% | |
| Vitamin C | 46.8mg | 78% | |
| Iron | 2mg | 11% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 81.72 Kcal (342 kJ) | ||
| Calories from fat | 16.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 13% | |
|---|---|---|---|
| Cholesterol | 14.48mg | 23% | |
| Sodium | 80.73mg | 16% | |
| Potassium | 124.77mg | 13% | |
| Total Carbs | 10.59g | 17% | |
| Sugars | 1.83g | 35% | |
| Dietary Fiber | 0.62g | 12% | |
| Protein | 5.94g | 57% | |
| Vitamin C | 9.7mg | 78% | |
| Iron | 0.4mg | 11% | |
| Calcium | 12.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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