Chinese Chicken Salad with Pears

Makes 4 Servings


  • 1 to 1-1/4 pounds boneless, skinless chicken breast
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon oriental sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon oil
  • 1 cup bias-sliced green onion
  • 2 teaspoons minced garlic
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (15 ounces) Bartlett pears sliced, drained

    Thinly slice chicken into bite-size pieces; set aside. Combine broth, soy sauce, cornstarch, ginger, sesame oil and red pepper flakes; set aside. In large skillet or wok, heat oil. Add onion, garlic and half of the chicken. Stir-fry over medium-high heat for 3 minutes. Remove from skillet. Add remaining chicken; stir-fry 2 minutes. Return all to skillet along with water chestnuts. Add broth mixture; cook and stir until thickened. Stir in pear slices; cook 1 minute to heat through. Serve hot chicken mixture over shredded lettuce or in lettuce cups. Serve over chow mein noodles or hot cooked rice.

    NUTRITION (Per Serving)
    Calories: 282
    Protein:; 26g
    Carbohydrate: 27g
    Fiber: 5g
    Fat: 8g
    Cholesterol: 64mg
    Sodium: 634mg