Chicken breast halves (boneless, skinless) (1 1/4 lbs.) sauteed
1 Esslöffel
Mirin (sweet rice cooking wine)
1 Esslöffel
Reduced sodium soy sauce
1 Dose
Sliced water chestnuts (8 oz.), drained
Raspberrysauce
1/2 Tasse
Fresh raspberries Or frozen unsweetened (thawed)
8 x ca. 30 g
Silken/soft tofu
3 Esslöffel
white wine vinegar
3 Esslöffel
sugar
die Zubereitung:
Blend all sauce ingredients in blender or food processor until well blended. Saute chicken in the mirin and reduced sodium soy sauce until cooked through. Remove from heat and slice. Arrange spinach on individual serving plates. Top with chicken; evenly distribute water chestnuts over each serving. Serve with raspberry tofu sauce.
