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Pon Pon Chicken












Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb


1 each chicken breasts
10 each bean threads
sheets, optional
2 each cucumbers
½ tablespoon salt
1 tablespoon tahini (sesame paste)
tablespoons soy sauce, tamari
teaspoons sugar
1 tablespoon vinegar
teaspoons worcestershire sauce
¼ teaspoon garlic
¼ teaspoon ginger juice
½ teaspoon red hot pepper sauce
, optional
1 dash black pepper
½ teaspoon cornstarch
* not incl. in nutrient facts


Poach or steam chicken over medium heat for approximately 10 to 12 minutes until done.

Remove and let cool. Then shred or cut into match size strips.

Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips.

Mix with ½ tablespoon salt in a large bowl and slightly squeeze for a minute.

Drain well and place evenly on a platter.

In a saucepan, add dressing mix and bring to a slow boil while stirring.

Add stock or water if needed. Finally, slightly thicken.

Transfer dressing to a container and store until needed.

To serve, place chicken strips on top of pickled cucumber and pour dressing over top.

First published: last updated: 2015-11-26



Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 6114% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 1475mg 61%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 6%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

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