Chinese Five Spice Chicken Endive Salad

Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Chinese Five Spice Chicken Endive Salad at home. This recipe serves 4 and costs $2.16 per serving. This salad has 312 calories, 23g of protein, and 20g of fat per serving. If you have belgian endives, canolan oil, mint leaves, and a few other ingredients on hand, you can make it. 68 people were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Mommie Cooks. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a solid spoonacular score of 59%. Similar recipes include Chinese 5 Spice Chicken, Fried Chinese Five-Spice Chicken Wings, and Chinese Five Spice Roasted Peking Chicken For Christmakkah.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Begin by heating up the oils in a large saucepan over medium heat.Add in the onion, garlic, ginger and mushrooms. Cook for a minute or two.Drop in the ground chicken and continue to cook.When the chicken is cooked halfway through, toss in the five spice powder and the salt/pepper.Let the chicken cook completely through and then turn down to a simmer to keep warm.Grab up the endives and slice them julienne. You'll do this by removing the stems, slicing them in half the long way and then slicing 1/2" thick slices the long way. When finished, cut through the middle to halve the slices. Repeat with remaining halves and add to your salad plate/bowl.For the dressing, mix together the soy sauce, sesame oil, rice vinegar, oyster sauce, sugar and lemon.Heap a hearty helping of the warm chicken over the top of the endive and drizzle the shaken dressing over the top.Finish with a handful of slivered almonds sprinkled generously over the salad.

 

Step by step:

1. Begin by heating up the oils in a large saucepan over medium heat.

2. Add in the onion, garlic, ginger and mushrooms. Cook for a minute or two.Drop in the ground chicken and continue to cook.When the chicken is cooked halfway through, toss in the five spice powder and the salt/pepper.

3. Let the chicken cook completely through and then turn down to a simmer to keep warm.Grab up the endives and slice them julienne. You'll do this by removing the stems, slicing them in half the long way and then slicing 1/2" thick slices the long way. When finished, cut through the middle to halve the slices. Repeat with remaining halves and add to your salad plate/bowl.For the dressing, mix together the soy sauce, sesame oil, rice vinegar, oyster sauce, sugar and lemon.Heap a hearty helping of the warm chicken over the top of the endive and drizzle the shaken dressing over the top.Finish with a handful of slivered almonds sprinkled generously over the salad.

Nutrition Information:

covered percent of daily need