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Chinese Chicken Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
2-3 boned and skinned chicken breasts
Cut the chicken into fairly even shaped strips about 1 1/2 inches long and about 1/2 inch thick. Place in a bowl and pour over the Chinese Marinade and allow to stand about 30 minutes at room temperature. In meantime, heat enough peanut oil in a stir fry pan to be about 2 inches in depth, to 375 degrees on a deep fat thermometer. Drop small amounts of dry (not soaked) rice sticks into the oil and they will almost instantly puff up and become crisp. Remove with a skimmer to a paper towel lined baking sheet and repeat with remaining noodles. Remove most of the oil from the pan, leaving just enough to evenly coat the bottom of the pan. Heat and now add the marinated chicken and cook and stir about 5 minutes, or until chicken is done. Add the slivered garlic, hoisin or soy sauce, sesame seeds, salt and pepper and stir-fry about 2-3 minutes or so. Remove to a bowl and set aside to cool.
Recipe created 2014-09-30.