Chinese chicken salad (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Peanut oil |
| 2 | tablespoons | Oriental sesame oil |
| 1 | small | Clov garlic; peeled and blanched |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Rice vinegar |
| 2 | tablespoons | Soy sauce |
| ¼ | cup | Peanut butter |
| 2 | tablespoons | Sesame paste |
| Salt and freshly ground black pepper | ||
| 1 | teaspoon | Chili paste; with soy bean, optional |
| 2 | cups | Poached chicken breast; torn into bite sized pieces |
| 2 | cups | Cooked elbow macaroni |
| 1 | pack | (10 ounces) frozen petite green peas, thawed |
| 2 | Scallions; green part only thinly sliced | |
| Chopped cilantro; optional | ||
Directions
In a food processor or blender, combine and puree the peanut and sesame oils, garlic, sugar, rice vinegar, soy sauce, peanut butter and sesame paste. Season to taste with salt and pepper. If you wish, stir in chili paste.
Right before serving toss the chicken, macaroni and peas with the sauce and garnish with scallions and cilantro.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@...> on Jun 22, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6700 Posted to MC-Recipe Digest V1 #673 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997