 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Salad |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/8 | pound, raw | chicken, cut into strips | 10 1/2 | leaves | Red Cabbage | 1 1/2 | ring (3" dia, 1/4" thick) | Red pepper thinly sliced | 1/2 | large | scallions | 1/3 | medium | carrot, julienned | 7/8 | plants | cilantro, fresh, chopped | 1/8 | ounce | sesame seeds, toasted |
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Steps
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Sequence
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Step
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| | 1 | Sprinkle chicken strips with a little salt and pepper and cook them in a small skillet with a little bit of water (just enough so the chicken doesn''t stick). Cover and cook until cooked through (3-5 minutes), turning the pieces over half way through cooking. Drain and set aside. |
Dressing |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | tamari | 1/2 | tablespoon | sesame oil | 1/2 | tablespoon | rice vinegar | 1/4 | teaspoon | sugar | 1/4 | tablespoon | canola oil | 1/4 | teaspoon | fresh ginger, grated | 1/4 | clove | garlic minced | 1/3 | dash | chili pepper flakes |
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Steps
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Sequence
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Step
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| | 1 | In a large salad bowl, whisk together the dressing ingredients. Adjust to taste. | | 2 | Add the chicken and salad ingredients and toss well. | | 3 | (If you don''t have toasted sesame seeds for the salad, add a tablespoon of tahini or peanut butter to the dressing before tossing.) |
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