Chinese Chicken Salad
(from Bethany’s recipe box)
Serves 6
You can substitute one clove of minced garlic and ¼ teaspoon of cayenne pepper for the Asian chili-garlic sauce.
Source: Cook's Country, February/March 2012
Categories: Poultry
Ingredients
- 2 oranges
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 3 tablespoons grated fresh ginger
- 3 tablespoons sugar
- 1 tablespoon Asian chili-garlic sauce
- 3 tablespoons vegetable oil
- 2 tablespoons toasted sesame oil
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 2 romaine lettuce hearts (12 ounces), sliced thin
- 1/2 small head napa cabbage, cored and sliced thin (6 cups)
- 2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks
- 1 cup fresh cilantro leaves
- 1 cup salted dry-roasted peanuts, chopped
- 6 scallions, sliced thin
Directions
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Cut thin slice from top and bottom of oranges, then slice off rind and pith. Working over bowl, cut orange segments from thin membrane and transfer segments to second bowl; set aside. Squeeze juice from membrane into first bowl (juice should measure ¼ cup).
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Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in bowl; transfer ½ cup orange juice mixture to 12-inch skillet. Slowly whisk vegetable oil and sesame oil into remaining orange juice mixture to make vinaigrette; set aside.
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Bring orange juice mixture in skillet to boil. Add chicken, reduce heat to medium-low, cover, and simmer until meat registers 160 degrees, 10 to 15 minutes, flipping halfway through cooking. Transfer chicken to plate and let rest for 5 to 10 minutes.
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Meanwhile, boil pan juices until reduced to 1/4 cup, 1 to 3 minutes; set aside. Using 2 forks, shred chicken into bite-size pieces. Off heat, add chicken, any accumulated juices, and 2 tablespoons vinaigrette to skillet. Toss to coat and let sit for 10 minutes.
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Toss romaine, cabbage, bell peppers, cilantro, peanuts, and scallions with remaining vinaigrette in large bowl. Transfer to serving platter and top with chicken and oranges. Serve.