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    Oriental Chicken Salad

    Source of Recipe

    Microwave Times

    List of Ingredients

    5 ounces chicken breast
    1/4 teaspoon chili powder
    1/2 teaspoon ginger root -- grated
    3 tablespoons soy sauce
    2 medium carrots -- shredded
    4 cups hot water
    3 ounces vermicelli
    1 cup bean sprouts
    2 cups snow peas -- broken up
    1 tablespoon sesame oil
    3 cups cabbage

    Cut chicken into slices. Place in isngle layer of 9-inch pie plate. Sprinkle with chilli powder and gingerroot. Add soy sauce. Cover with vented plastic wrap. Microwave on High 2 minutes. Turn chicken pieces over. Add carrots; cover. Microwave on High 3 to 4 minutes or until chicken is cooked. Uncover and cool. Microwave on High, uncovered, 3 to 3 1/2 minutes or until noodles are tender. Add bean sprouts and pe pods. Let stand 1 minute. Drain and rinse well in water. Mix with oil in serving dish. Cut chicken into bite-sized pieces. Add to noodles along with carrots and chicken juices from dish. Mix lightly to coat. Just before serving, mix in thinly sliced Napa cabbage. Serves 4 at 152 calories per serving and 5 grams fat. From p. 18-43 Microwave Times.





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