Yield: 1 Servings
Measure | Ingredient |
---|---|
2¼ pounds | Chicken breast boneless |
1½ \N | Green onion |
1½ \N | Pieces fresh ginger root |
1½ tablespoon | Sherry |
¾ teaspoon | Salt |
¾ teaspoon | Sugar |
¾ quart | Water |
1⅛ quart | Iceberg lettuce shredded |
1½ bunch | Cilantro, chopped |
2¼ tablespoon | Creamy peanut butter |
3¾ tablespoon | Vegetable oil |
3 tablespoons | Tamari soy sauce |
3 tablespoons | Sugar |
1 tablespoon | White vinegar |
¾ teaspoon | Sesame oil |
¾ teaspoon | Cayenne |
1½ teaspoon | Green onion, minced |
Poach the chicken breasts in a 2-quart pan with the green onion, ginger, sherry, salt, sugar & water. Bring to just barely boiling, reduce heat immediately, cover & simmer for 20 minutes. Strain broth & reserve for another use, if desired. Cool the chicken & shred meat.
Shred the lettuce.
Blend together the peanut butter & vegetable oil. Stir in tamari, sugar, vinegar, sesame oil, cayenne & minced green onion.
Serve shredded chicken on a bed of shredded iceberg lettuce; drizzle the peanut sauce over the top & garnish with chopped cilantro.
May be served chilled or at room temperature.
Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:54:19 -0600 From: Ilene Warfield <ilenewar@...>