| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables, Seafood | Asian | October 199 | 1 | servings |
INGREDIENTS
| 4 | Boneless skinless chicken breast halves | |
| 1 1/2 | c | Teriyaki sauce |
| 1/4 | c | Hoisin sauce* |
| 1/4 | c | Sesame seeds; toasted |
| 6 | tb | Oriental sesame oil |
| 2 | tb | Dry mustard |
| 1/2 | c | Rice vinegar |
| 2 | c | Vegetable oil; (for deep frying) |
| 1/2 | pk | Wonton skins; cut into 1/4-inch |
| ; strips | ||
| 1 | 1 1/2 ounces rice-stick noodles; (mai fun)* | |
| 8 | c | Sliced iceberg lettuce |
| 2 | c | Chopped fresh cilantro |
| 1 | pk | Japanese fish cake; * cut into strips |
| ; (optional) (6 | ||
| ; 1/2-ounce) | ||
| 1/2 | c | Drained cucumbers from cucumber kimchi; * sliced (optional) |
| 5 | Green onions; sliced |
INSTRUCTIONS
*Available at Asian markets, specialty foods stores and some supermarkets. Preheat oven to 375F. Line baking sheet with foil. Place chicken on sheet. Combine teriyaki sauce, hoisin sauce, sesame seeds, 3 tablespoons sesame oil and dry mustard in large bowl. Brush chicken with some of dressing; set aside. Bake chicken until just cooked through, about 15 minutes. Cool completely. Pour vegetable oil and remaining 3 tablespoons sesame oil into heavy large skillet and heat to 375F. Fry wonton strips in batches until crisp and golden, about 45 seconds. Drain wonton strips on paper towels. Fry rice-stick noodles in batches until noodles are puffed, turning once, about 15 seconds. Drain rice sticks on paper towels. Combine iceberg lettuce, cilantro, fish cake, cucumbers and green onions in large bowl. Shred chicken and add to bowl. Toss salad with enough dressing to coat. Mix in wonton strips and rice sticks just before serving. Pass remaining dressing separately. Serves 8. Bon Appetit October 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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