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1990 Marinated Chicken Strips and Vegetables

Yield 6 servings


  • 3/4 cup lite soy sauce
  • 2/3 cup honey
  • 1/3 cup dry sherry*
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 1/2 pounds fresh asparagus spears
  • 6 skinned and boned chicken breast halves, cut into 1/4-inch strips
  • 1/4 cup stone-ground mustard
  • 2 tablespoons sesame seeds, toasted
  • 3 medium tomatoes, cut into wedges
  • 8 cups mixed salad greens
  • Honey-Mustard Dressing

How to Make It

  1. Stir together first 5 ingredients; set 1/2 cup mixture aside.

  2. Pour remaining soy sauce mixture evenly into 2 heavy-duty zip-top plastic bags. Snap off tough ends of asparagus, and place asparagus spears in 1 bag. Add chicken to remaining bag. Seal and chill at least 2 hours.

  3. Drain chicken and asparagus, discarding marinade. Place chicken on a lightly greased roasting pan. Place asparagus in a lightly greased 13- x 9-inch pan.

  4. Stir together reserved 1/2 cup soy sauce mixture, mustard, and sesame seeds. Pour 1/2 cup mixture over chicken and remaining 1/4 cup over asparagus.

  5. Bake chicken at 425° for 5 minutes. Place asparagus in oven, and bake chicken and asparagus 10 minutes or until chicken is done. Cool, if desired. Place separately in zip-top plastic bags, and chill 8 hours, if desired.

  6. Arrange chicken, asparagus, and tomato over salad greens, and drizzle with Honey-Mustard Dressing.

  7. * 1/3 cup pineapple juice may be substituted for the sherry.