¼ cup cilantro leaves - packed
1/3 cup hoisen sauce
1/3 cup orange juice
½ cup green onions - sliced
½ Tbsp soy sauce
1 cup hazelnuts - toasted
1 Tbsp ginger - fresh, minced
1 Tbsp rice wine or white vinegar
1 Tbsp vegetable oil
2 romaine leaves - trimmed
2 tsp garlic - fresh, minced
4 cups coleslaw mix - cabbage and carrot blend
750 gm chicken - minced
1/3 cup hoisen sauce
1/3 cup orange juice
½ cup green onions - sliced
½ Tbsp soy sauce
1 cup hazelnuts - toasted
1 Tbsp ginger - fresh, minced
1 Tbsp rice wine or white vinegar
1 Tbsp vegetable oil
2 romaine leaves - trimmed
2 tsp garlic - fresh, minced
4 cups coleslaw mix - cabbage and carrot blend
750 gm chicken - minced
Directions
Heat oil in large frying pan over medium high heat.
Add chicken and garlic and saute for 8 to 10 minutes until cooked. Drain and set aside.
Mix orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup of hazelnuts in a blender to form a puree.
Pour sauce over chicken and add coleslaw, green onions, cilantro and remaining hazelnuts.
Mix until blended. Spoon on romaine leaves and serve.
Add chicken and garlic and saute for 8 to 10 minutes until cooked. Drain and set aside.
Mix orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup of hazelnuts in a blender to form a puree.
Pour sauce over chicken and add coleslaw, green onions, cilantro and remaining hazelnuts.
Mix until blended. Spoon on romaine leaves and serve.
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