Chinese Chicken And Noodle Salad Recipe
Ingredients
| Seasoned rice vinegar | 2 Tablespoon | |
| 1 tablespoon reduced-sodium soy sauce | ||
| 1 tablespoon reduced-fat peanut butter | ||
| Packed brown sugar | 1 Tablespoon | |
| Asian dark sesame oil | 1 Teaspoon | |
| Minced ginger | 1 Teaspoon, peeled | |
| Garlic | 1 Clove (5gm), minced | |
| Chicken tenders | 1/2 pound | |
| 1/4 pound rice stick noodles | ||
| Sugarsnap peas | 1/2 Cup (16 tbs), cut in half | |
| 1/2 cucumber, peeled, seeded, and cut into thin strips | ||
| 1/2 red bell pepper, seeded and thinly sliced | ||
| Cilantro | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup unsalted dry-roasted peanuts, coarsely chopped | ||
Directions
1 To make the dressing, whisk together the vinegar, soy sauce, peanut butter, brown sugar, sesame oil, ginger, and garlic in a medium bowl until blended; set aside.
2 Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, about 8 minutes. Transfer the chicken to a cutting board; let stand about 5 minutes. With your fingers or two forks, tear the chicken into shreds; set aside.
3 Meanwhile, place the noodles in a large bowl and add enough hot water to cover; let the noodles stand until soft, about 10 minutes. Drain the noodles in a colander and transfer to a large bowl of cold water to cool. Drain again, then place in a large bowl. Add the chicken, sugar-snap peas, cucumber, bell pepper, and cilantro. Drizzle with the dressing and toss well to coat.
2 Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, about 8 minutes. Transfer the chicken to a cutting board; let stand about 5 minutes. With your fingers or two forks, tear the chicken into shreds; set aside.
3 Meanwhile, place the noodles in a large bowl and add enough hot water to cover; let the noodles stand until soft, about 10 minutes. Drain the noodles in a colander and transfer to a large bowl of cold water to cool. Drain again, then place in a large bowl. Add the chicken, sugar-snap peas, cucumber, bell pepper, and cilantro. Drizzle with the dressing and toss well to coat.
Chef
