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Tuesday, November 9, 2010

Asian Chicken Salad (Steven and Jessie)

About 4 chicken breasts (skinless and deboned)
2 oz Chinese rice sticks
1 head (small) shredded lettuce
4 stalks green onion chopped
2 Tbs chopped toasted almonds
2 Tbs toasted sesame seeds

Teriyaki marinade:
¾ cup soy sauce
½ cup sugar
¼ cup sweet rice wine
1 clove chopped or crushed garlic
Small amount of chopped fresh ginger
2 Tbs lemon juice

Salad Dressing:
2 Tbs sugar
½ tsp pepper
¼ cup salad oil
1 Tbs sesame oil
3 Tbs rice vinegar

Marinate chicken for a few hours in Teriyaki sauce (or even better overnight). Remove chicken from marinade and bake at 375o for about 40 minutes until chicken is done. While chicken is cooking, fry rice sticks in hot oil until crispy and set aside.

Place lettuce in large bowl and top with cubed chicken, green onion, almonds, and sesame seeds.

To prepare dressing, stir dry ingredients and vinegar well. Add oils last so sugar will dissolve better.

Add dressing to salad and top with rice sticks.

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