Chinese Chicken Salad Recipe
Summary
Cooking Time15 MinDifficulty LevelBit Difficult
Ingredients
| 1 pound boneless, skinless chicken breast fillets, all visible fat removed | ||
| 1 tablespoon hot pepper oil | ||
| Sesame oil | 1 Tablespoon | |
| 3 or 4 cloves garlic, minced | ||
| Grated ginger | 1 1/2 Teaspoon | |
| Sliced red bell pepper | 1 Cup (16 tbs) | |
| 6 ounces fresh snow peas, trimmed, cut in half if large | ||
| Bean sprouts | 4 Ounce, rinsed | |
| Water | 1/3 Cup (16 tbs) | |
| 1/3 cup thinly sliced green onion | ||
| Honey | 1 Tablespoon | |
| Light soy sauce | 2 Tablespoon | |
| 1 teaspoon hot pepper oil | ||
| Rice vinegar | 1 Tablespoon | |
Directions
Rinse chicken breast fillets and pat dry.
Cut into small chunks and set aside.
Heat 1 tablespoon hot pepper oil and sesame oil in a nonstick skillet over medium-high heat.
Add garlic and ginger and saute 1 minute.
Add chicken and stir-fry over high heat until chicken is lightly browned.
Add bell pepper, snow peas, bean sprouts and water.
Stir-fry over high heat until water evaporates.
Add green onion and cook 1 minute more.
Remove pan from heat.
Set aside.
In a small bowl, combine remaining ingredients and stir into chicken mixture.
Cut into small chunks and set aside.
Heat 1 tablespoon hot pepper oil and sesame oil in a nonstick skillet over medium-high heat.
Add garlic and ginger and saute 1 minute.
Add chicken and stir-fry over high heat until chicken is lightly browned.
Add bell pepper, snow peas, bean sprouts and water.
Stir-fry over high heat until water evaporates.
Add green onion and cook 1 minute more.
Remove pan from heat.
Set aside.
In a small bowl, combine remaining ingredients and stir into chicken mixture.
Chef
