Vegetables - Noodles, Tossed with Sauce Recipes

Serves 6

Ingredients Prepared:

     1 lb chicken meat breasts (boneless and skinless)
     1 tsp light soy sauce
   
Sauce Ingredients:

     4 tbsp rice vinegar
     1 tbsp orange juice
     2 tbsp light soy sauce
     1 tsp sugar
     2 tbsp Asian sesame oil
   
Other Ingredients:

     1 head lettuce
     2 red peppers as desired
     1 10 oz can fluid mandarin oranges, drained
     1 8 oz can sliced water chestnuts
     3/4 cup chow mein noodles

How to Cook:

Cooking Chicken

Preheat the oven to 350 degrees Fahrenheit. Rinse the chicken breasts and pat dry. Lightly rub the 1 tsp of soy sauce over the breasts (use more soy sauce if needed). Place the breasts on a roasting and cook for 45 minutes, turning over halfway through cooking. Remove the chicken and cool.

Making Sauce

Combine the rice vinegar, orange juice, light soy sauce, sugar and sesame oil in a small bowl, refrigerate. 

Prepare Vegetables

Wash the lettuce, remove the core and shred the leaves. Remove the seeds from the red pepper and cut into thin strips.

Flakes Chicken

Take the cooked chicken. Shred the chicken meat with your hands. Set aside until needed.

Serve

Pour the dressing into the bottom of a large salad bowl. Add the lettuce and chicken, stir until mixed. Add the red peppers, water chestnuts and mandarin orange slices. Garnish with the chow mein noodles. Sprinkle the sliced almonds or toasted sesame seeds on top if you want, and move to 6 servings bowl.