| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. | |
Salad |
---|
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 1/2 | breast, bone and skin removed | chicken, cut into strips | 124 3/4 | leaves | Red Cabbage | 2 1/2 | small | Red pepper thinly sliced | 6 | large | scallions | 3 1/2 | medium | carrot, julienned | 1 1/2 | cups | cilantro, fresh, chopped | 3/4 | ounce | sesame seeds, toasted |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 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 |
---|
Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 6 | tablespoons | tamari | 1/3 | cup | sesame oil | 1/3 | cup | rice vinegar | 1 | tablespoon | sugar | 3 | tablespoons | canola oil | 3 | teaspoons | fresh ginger, grated | 3 | clove | garlic minced | 1/2 | tablespoon | chili pepper flakes |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 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.) |
|