| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Thai | New import | 4 | Servings |
INGREDIENTS
| 8 | oz | Fresh spinach, thoroughly |
| Washed and drained and torn | ||
| In bite-size pieces | ||
| 1/2 | Red bell pepper, seeded, cut | |
| In thin strips | ||
| 3 | oz | Mandarin orange segments, |
| Canned or fresh | ||
| Peel of 1 orange, cut in | ||
| Thin strips, orange part | ||
| Only | ||
| 2 | tb | Pickled ginger |
| 1 | Sesame Chicken Breast, cut | |
| In 2-inch long strips | ||
| (recipe follows) | ||
| Thai Peanut Dressing (recipe | ||
| Follows) |
INSTRUCTIONS
Toss all ingredients together in a large bowl; coat salad lightly with dressing. Makes 2 servings. SESAME CHICKEN BREAST: In small bowl, combine 1 cup toasted sesame seeds, 1 cup bread crumbs, 1 tablespoon fresh chopped parsley, 1 teaspoon black pepper, 1 teaspoon salt. In separate small bowl, combine 2 eggs and 1/4 cup water. Place about 1/4 cup flour in another bowl. Cut the breast (both halves) into 2-inch-long strips. Dredge in flour and shake off excess. Dredge strips in egg wash, then in sesame mixture. Heat 1/4 inch of canola oil in skillet over medium heat. Drop chicken in with care; turn when first side is golden, about 2 minutes. Chicken is done when springy to the touch or shows no trace of pink when cut. THAI PEANUT DRESSING: With a hand blender or food processor, puree 2 tablespoons soy sauce, 1 teaspoon sambal chile sauce (available at Asian groceries and some upscale supermarkets), 1 tablespoon honey, 1 teaspoon garlic, 1 teaspoon ginger, 2 tablespoons rice vinegar, 2 tablespoons peanut butter, and 1 tablespoon dry mustard. With machine running, slowly add in 2 tablespoons sesame oil and 2 tablespoons olive oil to form an emulsion. Hand-whisk in 1 tablespoon choppe cilantro. Per serving: Calories 1,044 Fat 70g Cholesterol 179 me Sodium 2,049 me Percent calories from fat 58% Source: Dream Cafe and Bakery by Chef Betty Johnston Dallas Morning News 9/25/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #035 by [email protected] on Feb 3, 1997.
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