1990 Marinated Chicken Strips and Vegetables
1990 Marinated Chicken Strips and Vegetables might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 407 calories, 32g of protein, and 11g of fat per serving. This recipe serves 6. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes. If you have tomatoes, salad greens, honey, and a few other ingredients on hand, you can make it. To use up the dry sherry you could follow this main course with the Bread and Butter Pudding as a dessert.
Stir together first 5 ingredients; set 1/2 cup mixture aside.
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.
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.
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.
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.
Arrange chicken, asparagus, and tomato over salad greens, and drizzle with Honey-Mustard Dressing.
* 1/3 cup pineapple juice may be substituted for the sherry.