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:

4 Endives, Julienned

1 Tbsp Canola Oil

1 tsp Chinese Five Spice Powder

1 cup Fresh Mushrooms, Chopped

3 Cloves Garlic, Minced

11/2 Inch Chunk Ginger, Diced

1 Pound Ground Chicken

1/4 Lemon, Juiced (about 1 tsp)

12-15 Mint Leaves, Chopped

1 Onion, Chopped

1 tsp Oyster Sauce

1 Tbsp Rice Vinegar

1/8 tsp Salt and Pepper

2 Tbsp Sesame Oil

3 Tbsp Soy Sauce

1 tsp Sugar

Equipment:

sauce pan

bowl

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:

Quickview
312k Calories
23g Protein
20g Total Fat
11g Carbs
9% Health Score
Limit These
Calories
312k
16%

Fat
20g
31%

  Saturated Fat
3g
25%

Carbohydrates
11g
4%

  Sugar
3g
4%

Cholesterol
97mg
33%

Sodium
942mg
41%

Get Enough Of These
Protein
23g
47%

Vitamin B3
8mg
40%

Vitamin B6
0.75mg
37%

Phosphorus
276mg
28%

Potassium
937mg
27%

Vitamin B2
0.43mg
25%

Selenium
14µg
21%

Vitamin B5
1mg
18%

Manganese
0.31mg
15%

Zinc
2mg
14%

Vitamin B1
0.21mg
14%

Copper
0.26mg
13%

Fiber
3g
12%

Magnesium
48mg
12%

Iron
2mg
12%

Vitamin C
9mg
11%

Vitamin B12
0.65µg
11%

Folate
38µg
10%

Vitamin E
1mg
7%

Calcium
47mg
5%

Vitamin K
4µg
4%

Vitamin A
147IU
3%

covered percent of daily need
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