| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Vegetables | Indo | Maindish | 1 | Servings |
INGREDIENTS
| 2 1/4 | lb | Chicken breast boneless |
| 1 1/2 | Green onion | |
| 1 1/2 | Pieces fresh ginger root | |
| 1 1/2 | T | Sherry |
| 3/4 | t | Salt |
| 3/4 | t | Sugar |
| 3/4 | qt | Water |
| 1 1/8 | qt | Iceberg lettuce shredded |
| 1 1/2 | Cilantro, chopped | |
| 2 1/4 | T | Creamy peanut butter |
| 3 3/4 | T | Vegetable oil |
| 3 | T | Tamari soy sauce |
| 3 | T | Sugar |
| 1 | T | White vinegar |
| 3/4 | t | Sesame oil |
| 3/4 | t | Cayenne |
| 1 1/2 | t | Green onion, minced |
INSTRUCTIONS
Poach the chicken breasts in a 2-quart pan with the green onion, ginger, sherry, salt, sugar & water. Bring to just barely boiling, reduce heat immediately, cover & simmer for 20 minutes. Strain broth & reserve for another use, if desired. Cool the chicken & shred meat. Shred the lettuce. Blend together the peanut butter & vegetable oil. Stir in tamari, sugar, vinegar, sesame oil, cayenne & minced green onion. Serve shredded chicken on a bed of shredded iceberg lettuce; drizzle the peanut sauce over the top & garnish with chopped cilantro. May be served chilled or at room temperature. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:54:19 -0600 From: Ilene Warfield <[email protected]>
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