teaspoon finely chopped ginger root or )1/2 teaspoon ground ginger
1
teaspoon soy sauce
1/2
teaspoon salt
Dash hot pepper sauce
SALAD
1
pound boneless, skinless chicken breasts, cut into thin strips
4
cups, torn mixed greens
1
cup (2 medium) shredded carrots
1/4
cup chopped green onions
1
tablespoon cornstarch
2
tablespoons water
1/4
cup sliced almonds, toasted
1. In medium bowl, combine all dressing ingredients. Add chicken strips; blend well. Cover; refrigerate 1 to 2 hours. In serving bowl, combine greens, carrots and green onions. Refrigerate.
2. In large skillet, combine chicken and dressing. Bring to a boil, cooking and stirring until chicken is no longer pink in center, about 3 to 5 minutes. In small bowl, combine cornstarch and water; blend well. Stir into chicken mixture. Cook until mixture thickens, stirring constantly. Spoon hot chicken mixture over vegetables; toss to combine. Sprinkle with almonds. Serve immediately.
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