Asian chicken salad

4 servings

Ingredients

QuantityIngredient
10Boneless chicken breasts,
Halved, skinned and cut into
Strips
Chicken Marinade:
2tablespoonsGrated ginger
1tablespoonMinced garlic
¼cupRice wine vinegar
3tablespoonsBrown sugar
½teaspoonHot sauce
¼cupLime juice
¼cupCanola oil
1teaspoonKosher salt
Dressing:
1Lime juiced
1teaspoonHot sauce
1teaspoonTamari
1tablespoonRice wine vinegar
cupCanola oil
2tablespoonsBrown sugar
2ouncesRicestick noodles
2tablespoonsSesame oil
cupThin sliced red onions
cupThin, horizontal sliced
Celery
cupChopped red pepper
1cupChopped yellow pepper
2tablespoonsTamari
½cupGrated jicama
2cupsThin horizontal slices of
Bok choy
½cupChopped cilantro

Directions

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