 |
|
Kitchen Guy's
|
|
9 Tbsp. canola oil, divided use
1 large garlic clove, minced 4 Tbsp. soy sauce 1/4 tsp. ground ginger 3 chicken breasts 2 cups shredded lettuce 2 cups carrots, julienned 2 cups cucumber, julienned 1 cup jicama, julienned 2/3 cup green onions, sliced |
1 cup bean sprouts
1 cup sugar-snap peas in pods 1 6-oz, can water chestnuts, chopped 3/4 cup toasted slivered almonds 2 Tbsp. sesame seeds, toasted 4 Tbsp. sugar 2 Tbsp. rice wine vinegar 2 tsp. salt 1/4 tsp. black pepper |
Here's how to make it:
For the marinade: Mix together 1 tbsp oil, garlic, 2 tbsp soy sauce, and ground ginger.
Place chicken in marinade, turning pieces several times for at least 1 hour. Remove from marinade and bake at 400 degrees until just cooked through. Let cool, shred and set aside.
In a large bowl, add all of the vegetables and toss. Mix the oil, vinegar, sugar, salt and pepper and shake vigorously to emulsify. Add chicken and toss. Pour dressing over salad and toss again. When serving, top salad with toasted sesame seeds and toasted almonds.
Send your questions and comments to me at chefjim@kitchenguy.biz