Vietnamese Chicken Salad Recipe
Summary
Cooking Time5 MinDifficulty LevelEasy
Ingredients
| Green onions | 2 | |
| 1 1/2 pounds chicken breasts, skinned, boned, and cut into matchstick-size strips | ||
| 1/2 teaspoon minced fresh ginger root | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Salad oil | 4 Tablespoon | |
| Lemon juice | 3 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| 3 cups finely shredded cabbage | ||
Directions
Cut green tops of onions in 2-inch pieces, then cut each piece lengthwise into thin strips; set aside.
Finely chop white part of onions.
Combine chopped onion, chicken, ginger, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Place wok on high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add chicken mixture.
Stir-fry until chicken is opaque (about 3 minutes); remove chicken from wok; cool, cover, and chill.
Stir together lemon juice, sugar, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Just before serving, mix together chilled chicken, lemon dressing, cabbage, and onion strips.
Finely chop white part of onions.
Combine chopped onion, chicken, ginger, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Place wok on high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add chicken mixture.
Stir-fry until chicken is opaque (about 3 minutes); remove chicken from wok; cool, cover, and chill.
Stir together lemon juice, sugar, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Just before serving, mix together chilled chicken, lemon dressing, cabbage, and onion strips.
Chef
