Recipes are adapted from those cookbook i bought.

Sunday, July 09, 2006

Asian Sesame Chicken Salad

Asian Sesame Chicken Salad
Chicken breasts tour the East in this crunchy salad.

2 teaspoons sesame seed
1 tablespoon oil
1 medium green bell pepper, cut into bite-sized strips
1 small red bell pepper, cut into bite-sized strips
1 1/2 lb. boneless skinless chicken breast halves, cut
into 3/4-inch pieces
1/4 cup rice vinegar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 teaspoon Asian sesame oil
5 cups thinly sliced Chinese (napa) cabbage
1 cup halved fresh snow pea pods (about 4 oz.)

Cook sesame seed in large nonstick skillet or wok over
medium-high heat for 3 to 4 minutes or until light
golden brown, stirring occasionally. Remove seed from
skillet; set aside. Heat oil in same skillet over medium
heat until hot. Add bell peppers; cook and stir 2 to
3 mins or until crisp-tender. Remove peppers from
skillet; set aside. Add chicken pieces to same skillet;
cook and stir 4 to 6 mins or until no longer pink. Add
vinegar, sugar, soy sauce, gingerroot and sesame oil;
cook and stir until thoroughly heated and bubbly.
Remove from heat. In large serving bowl, combine
cabbage and pea pods. Add chicken mixture, bell
peppers and sesame seed; toss gently to coat.


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