Asian chicken salad

Yield: 4 servings

Measure Ingredient
10 Boneless chicken breasts,
Halved, skinned and cut into
Strips
Chicken Marinade:
2 tablespoons Grated ginger
1 tablespoon Minced garlic
¼ cup Rice wine vinegar
3 tablespoons Brown sugar
½ teaspoon Hot sauce
¼ cup Lime juice
¼ cup Canola oil
1 teaspoon Kosher salt
Dressing:
1 Lime juiced
1 teaspoon Hot sauce
1 teaspoon Tamari
1 tablespoon Rice wine vinegar
⅓ cup Canola oil
2 tablespoons Brown sugar
2 ounces Ricestick noodles
2 tablespoons Sesame oil
1½ cup Thin sliced red onions
1½ cup Thin, horizontal sliced
Celery
1½ cup Chopped red pepper
1 cup Chopped yellow pepper
2 tablespoons Tamari
½ cup Grated jicama
2 cups Thin horizontal slices of
Bok choy
½ cup Chopped cilantro

Place chicken strips in a shallow dish or pan. In a small bowl, whisk all marinade ingredients together and pour over chicken. Marinade chicken for 4 to 6 hours.

In a separate bowl, whisk all the dressing ingredients together.

Cover and reserve for later use.

Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.

Heat a wok with a bit of canola oil and add the marinated chicken in batches. Remove. Set aside. Heat sesame oil in wok and add the onion, celery and peppers. When wilted, turn off the heat and toss in chicken, tamari, jicama, bok choy, and cilantro. Place chicken and vegetables on top of drained noodles and drizzle with the dressing.

Yield: 8 to 10 servings

CHEF DU JOUR KATHY CARY SHOW #DJ9431

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