Chinese chicken salad 1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Peanut oil |
| 2 | tablespoons | Oriental sesame oil |
| 1 | small | Clove 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
COOKING MONDAY TO FRIDAY SHOW #MF6700