(Yield: 4 servings)
2 tablespoons Kikkoman Less Sodium Soy Sauce
2 teaspoons lemon juice
1 teaspoon minced fresh ginger root
1 clove garlic, minced
4 chicken breast halves, skinned and boned
3 cups shredded cabbage
1 cup shredded carrots
1/4 pound fresh bean sprouts
Cabbage Salad Dressing*
- Combine less sodium soy sauce, lemon juice, ginger and garlic; pour over chicken in plastic bag. Press air out of bag; tie top securely. Marinate 45 minutes; turn bag over occasionally.
- Meanwhile, combine cabbage, carrots and bean sprouts in large bowl. Prepare Cabbage Salad Dressing; pour over vegetables and toss well to combine. Cover and refrigerate; toss occasionally.
- Broil chicken 5 minutes on each side, or until tender. Slice crosswise and serve with cabbage salad. *Cabbage Salad Dressing: Blend 2 Tbsp. each vegetable oil and lemon juice, 1 Tbsp. each Kikkoman Less Sodium Soy Sauce and honey, 1/2 teaspoon dry mustard and 1/4 teaspoon celery seed.
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