Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1¼ pounds | Boneless chicken breasts, skinned and cut in 1/2\" strips |
| 2 tablespoons | Butter |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2¼ cup | Strawberries, halved |
| ¾ cup | Bean sprouts |
| 2 teaspoons | Chopped crystallized or fresh ginger |
| 1 teaspoon | Ground ginger |
| 1 tablespoon | Basil vinegar |
| 1 tablespoon | Soy sauce |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Cayenne pepper |
| 2 tablespoons | Olive oil |
Saute chicken strips in butter 8 minutes, stirring frequently. Season with salt and pepper; remove from pan and drain on paper towels. Let cool. Combine strawberries, bean sprouts, cooled chicken and chopped ginger in slad bowl. In separate bowl, combine ground ginger, vinegar, soy sauce, salt and cayenne pepper. Add oil, toss salad gently with dressing. Cover salad and let sit 10 minutes at room temperature before serving.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-25-95