March 4, 2013

Chinese Chicken Salad

I love Chinese take-out, but sometimes it is fun to try to duplicate recipes at home.  Emily had given me this great Crock Pot Thai Chicken recipe.  Today it is a Chinese Chicken salad which was easy to make, quick to cook, and delicious to eat! 
It was the perfect meal to show off the beautiful place mats that my daughter Lori brought home from her work in Hong Kong.

Chinese Chicken Salad ~ serves 4
Ingredients   Printable recipe:
1 1/2 pounds chicken cutlets, thinly sliced crosswise
Sea salt
1/2 package of Chinese rice noodles
1 tablespoon vegetable oil
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced
1 can sliced water chestnuts
Optional toppings:  bean sprouts, chopped peanuts, sliced scallions
Asian dressing ~ whisk together
2 garlic cloves, finely minced
1/2 cup low sodium soy sauce
1/2 cup rice vinegar
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 teaspoon anchovy paste

Marinate chicken in 1/2 of the dressing in a plastic bag for 1 hour at room temperature or overnight in the refrigerator.  Save the remaining dressing.
In a large pot, bring water to boil.  Add salt and noodles; cook  until tender (approximately 10 minutes).  Drain.

In a large skillet, heat oil over medium-high heat; add chicken a little at a time.  If you add too many pieces at once, the temperature of the oil will reduce, and the chicken will not brown easily.  Cook thoroughly (about 3-5 minutes).

Plate the noodles.  Top with chicken.  Add the carrot ribbons, cucumber, and chestnuts. 
Drizzle with dressing.  Garnish with optional toppings.

(adapted from Martha Stewart)

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