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Ingredients:
1/3 cup rice vinegar1/4 cup reduced-sodium soy sauce2 tablespoons sugar2 tablespoons chopped cilantro1 tablespoon finely chopped fresh ginger1 clove garlic, finely chopped1/2 teaspoon crushed red pepper4 boneless, skinless chicken breast halves (about 4 ounces each)2 cups broccoli florets2 carrots, cut into 1 1/2 inch long matchsticks1 red bell pepper, cut into 1 1/2 inch long matchsticks1 cup halved pitted dried plums3 green onions, sliced1/2 teaspoon Sesame Oil
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| In small bowl, combine vinegar, soy sauce, sugar, cilantro, ginger, garlic, Sesame Oil, and crushed red pepper. Pour 1/4 cup marinade mixture over chicken in plastic bag. Refrigerate 30 minutes; turning bag occasionally. In large bowl, place broccoli, carrots, bell pepper, dried plums and green onions. Toss with remaining marinade mixture to coat completely; let stand 30 minutes. Remove chicken from plastic bag; discard marinade from chicken. Grill chicken over medium-hot coals (or broil on rack or broiler pan 3-4 inches from heat) 10-15 minutes or until chicken is no longer pink in center, turning once. Cut each breast into slices across the grain. To serve, line each of 4 plates with 1 lettuce leaf; top with vegetable mixture, dividing equally. |
