Serves: 4
Total Calories: 168

2 chicken breasts halves, skinned
Water or stock
2 green onions, cut-up
2 slices ginger root, peeled, fresh
2 teaspoons sesame oil, dark
1 slice ginger root, peeled, fresh, minced
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 head iceburg lettuce, small, shredded
2 tablespoons parsley, minced or cilantro, fresh
2 green onions cut into 2-inch lengths and shredded
2 tablespoons sesame seeds
1/4 pound pea pods (chinese) cut julienne or diagonal strips
1 tablespoon peanut oil
1 teaspoon sesame oil, dark
1 tablespoon soy sauce

My mom also gave me this recipe. It takes a bit of work, but it's worth it. The hoisin sauce is available in Oriental markets and some supermarkets. Most large supermarkets carry the dark sesame oil and rice vinegar. If not, you can get it at an Oriental market. It adds a very special flavor!

1. Poach chicken breasts in water or stock to cover with 2 green onions and 2 ginger slices. Bring to a simmer over medium heat, lower heat, and simmer for 10 minutes. Turn breasts over and let stand 15 minutes.
2. When chicken is cooled, heat 2 teaspoons sesame oil in wok or large skillet over medium-high heat. When hot, add minced ginger. Cook until browned, a few minutes, then remove ginger and discard.
3. Shred chicken into long thin strands and add it to oil in wok. Stir over medium-high heat for 1 or 2 minutes. Add hoisin sauce and vinegar. Remove from heat.
4. Combine lettuce, parsley or cilantro, 2 green onions, sesame seeds, and pea pods. Toss and add shredded chicken. Add peanut oil, 1 teaspoon sesame oil, and soy sauce. Toss to mix well. Serve immediately.

Food exchanges per 1½-cup serving: 1½ lean MEAT, 2 VEGETABLE, 2 FAT

Nutritional Facts:

Serves: 4
Total Calories: 168
Calories from Fat: 67

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