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  • Chinese Chicken Salad

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    Chinese Chicken Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb Skinless, boneless chicken Breast halves
    • 2 Tbsp. Cornstarch
    • 2 Tbsp. Sherry
    • 2 Tbsp. Soy sauce
    • 2 Tbsp. Peanut oil
    • 1 lrg Clove garlic, chopped
    • 1 Tbsp. Chopped fresh ginger
    • 1 tsp Crushed red pepper (optional)
    • 8 ounce Fresh or possibly frzn snow peas, Cooked
    • 1 can (4 oz) water chestnuts, Liquid removed and sliced
    • 1 bn Green onions, tops only, Sliced thin
    • 2 c. Shredded napa (Chinese) Cabbage Dressing (recipe follows)
    • 2 Tbsp. Minced peanuts

    Directions

    1. Slice the chicken into 3/4-inch pcs. Whisk together the cornstarch, sherry and soy sauce and toss with the chicken. Let marinate 20 min.
    2. Heat the peanut oil in a wok or possibly heavy skillet to about 350 F. Add in the garlic, ginger and red pepper and stir-fry for 2 min. Drain the chicken, reserving the marinade, and stir-fry just till chicken turns opaque about 2 min. Add in the marinade and stir-fry an additional 4 min, just till chicken is cooked. Romove from heat, toss with snow peas, water chestnuts, and green onions, and cold to room temperature. Make a bed of the shredded cabbage. Mound the chicken mix on top, drizzle the dressing over all, and sprinkle with minced peanuts. Serve at room temperature.
    3. Makes 10 servings.
    4. DRESSING: Blend 3 Tbsp. rice or possibly cider vinegar, 1 Tbsp. sesame oil, 1 Tbsp. peanut butter and 1 tsp. dark brown sugar.

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