Chinese Chicken Salad With Sesame Recipe
Ingredients
1 lb boneless skinless chicken breasts 500 g
1/4 cup soy sauce 50 ml
1/4 cup dry sherry 50 ml
1 tsp ginger 5 ml
1 clove garlic, minced
1/4 Ib snow peas, trimmed 125g
1/4 cup chopped fresh coriander 50 ml
3 cups shredded Chinese lettuce 750 ml
1 cup bean sprouts 250 ml
4 green onions, thinly sliced
DRESSING
1/4 cup sesame seeds 50 ml
1/4 cup peanut oil 50 ml
2 tbsp sesame oil 25 ml
2 thsp rice vinegar 25 ml
2 tsp cornstarch 10 ml
Directions
Place chicken in heavy plastic bag set in dish.
Mix together soy sauce, sherry, ginger and garlic.
Pour over chicken; press air out of bag and secure closed.
Marinate in refrigerator for at least 1 or up to 24 hours.
In pot of boiling water, cook snow peas for 30 seconds; drain immediately and cool under cold water.
Drain and set aside.
Trim and coarsely chop coriander (if using).
In salad bowl, mix together lettuce, bean sprouts, onions, and coriander (if using) Dressing: In large heavy skillet, toast sesame seeds over medium heat for 4 to 5 minutes or until golden, shaking pan frequently.
Remove and set aside.
In same skillet, heat 1 tbsp (15 mL) of the peanut oil over medium high heat until sizzling.
Remove chicken from marinade, reserving 1/4 cup (50 mL).
Cook chicken for about 4 minutes on each side or until no longer pink inside.
Cut chicken into thin strips; add to salad bowl.
In small saucepan, combine reserved marinade, remaining peanut oil, sesame oil, vinegar and cornstarch; bring to boil and boil for 3 minutes, stirring constantly.
Pour dressing over salad; toss gently.
Sprinkle with sesame seeds; garnish with snow peas.
Serve immediately.
Mix together soy sauce, sherry, ginger and garlic.
Pour over chicken; press air out of bag and secure closed.
Marinate in refrigerator for at least 1 or up to 24 hours.
In pot of boiling water, cook snow peas for 30 seconds; drain immediately and cool under cold water.
Drain and set aside.
Trim and coarsely chop coriander (if using).
In salad bowl, mix together lettuce, bean sprouts, onions, and coriander (if using) Dressing: In large heavy skillet, toast sesame seeds over medium heat for 4 to 5 minutes or until golden, shaking pan frequently.
Remove and set aside.
In same skillet, heat 1 tbsp (15 mL) of the peanut oil over medium high heat until sizzling.
Remove chicken from marinade, reserving 1/4 cup (50 mL).
Cook chicken for about 4 minutes on each side or until no longer pink inside.
Cut chicken into thin strips; add to salad bowl.
In small saucepan, combine reserved marinade, remaining peanut oil, sesame oil, vinegar and cornstarch; bring to boil and boil for 3 minutes, stirring constantly.
Pour dressing over salad; toss gently.
Sprinkle with sesame seeds; garnish with snow peas.
Serve immediately.
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