Yield: 6 servings
|1 \N||Boneless skinless chicken breast|
|¾ teaspoon||Chile paste|
|1 \N||Garlic clove; minced|
|1 tablespoon||Rice-wine vinegar|
|3 tablespoons||Freshly-squeezed lime juice|
|2 tablespoons||Vietnamese fish sauce|
|3 tablespoons||Peanut oil|
|6 cups||Shredded savoy cabbage -; (12 oz)|
|½ cup||Mint leaves; julienned|
|½ cup||Cilantro leaves; julienned|
|\N \N||Extra cilantro leaves; for garnish|
|1 small||Red onion; thinly sliced|
|1 small||Fresh red or green hot chile pepper|
|½ \N||Seedless cucumber; julienned|
|2 larges||Carrots; peeled, julienned|
|1 \N||Red bell pepper; julienned|
|⅓ cup||Roughly chopped roasted peanuts|
Add the chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove the chicken from the water, and thinly slice it lengthwise.
In a small bowl, whisk together the chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.
In a medium bowl, toss together the cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Cuisine: "Vietnamese" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."
Per serving: 145 Calories (kcal); 7g Total Fat; (45% calories from fat); 10g Protein; 10g Carbohydrate; 23mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 1 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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