| 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 <ilenewar@STARNETINC.COM>
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”