| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
Dujour01 |
1 |
servings |
INGREDIENTS
| 10 |
|
Boneless chicken breasts; halved, skinned and |
|
|
; cut into strips |
| 2 |
tb |
Grated ginger |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Rice wine vinegar |
| 3 |
tb |
Brown sugar |
| 1/2 |
ts |
Hot sauce |
| 1/4 |
c |
Lime juice |
| 1/4 |
c |
Canola oil |
| 1 |
ts |
Kosher salt |
| 1 |
|
Lime juiced |
| 1 |
ts |
Hot sauce |
| 1 |
ts |
Tamari |
| 1 |
tb |
Rice wine vinegar |
| 1/3 |
c |
Canola oil |
| 2 |
tb |
Brown sugar |
| 2 |
oz |
Ricestick noodles |
| 2 |
tb |
Sesame oil |
| 1 1/2 |
c |
Thin sliced red onions |
| 1 1/2 |
c |
Thin; horizontal sliced |
|
|
; celery |
| 1 1/2 |
c |
Chopped red pepper |
| 1 |
c |
Chopped yellow pepper |
| 2 |
tb |
Tamari |
| 1/2 |
c |
Grated jicama |
| 2 |
c |
Thin horizontal slices of bok choy |
| 1/2 |
c |
Chopped cilantro |
INSTRUCTIONS
CHICKEN MARINADE
DRESSING
Place chicken strips in a shallow dish or pan. In a small bowl, whisk
all marinade ingredients together and pour over chicken. Marinade
chicken for 4 to 6 hours.
In a separate bowl, whisk all the dressing ingredients together.
Cover and reserve for later use.
Soak the noodles in hot water for 5 to 8 minutes. Drain and set aside.
Heat a wok with a bit of canola oil and add the marinated chicken in
batches. Remove. Set aside. Heat sesame oil in wok and add the onion,
celery and peppers. When wilted, turn off the heat and toss in
chicken, tamari, jicama, bok choy, and cilantro. Place chicken and
vegetables on top of drained noodles and drizzle with the dressing.
Yield: 8 to 10 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9431 - KATHY CARY
Converted by MM_Buster v2.0l.
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