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Vietnamese Chicken Salad

Easy.Home.Entertainemnt.with.C's picture
Ingredients
  Green onions 2
  Chicken breasts 1 1⁄2 Pound, skinned, boned, and cut into matchstick-size strips
  Minced fresh ginger root 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salad oil 4 Tablespoon
  Lemon juice 3 Tablespoon
  Sugar 1⁄2 Teaspoon
  Finely shredded cabbage 3 Cup (48 tbs)
Directions

Cut green tops of onions in 2-inch pieces, then cut each piece lengthwise into thin strips; set aside.
Finely chop white part of onions.
Combine chopped onion, chicken, ginger, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.
Place wok on high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add chicken mixture.
Stir-fry until chicken is opaque (about 3 minutes); remove chicken from wok; cool, cover, and chill.
Stir together lemon juice, sugar, and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Just before serving, mix together chilled chicken, lemon dressing, cabbage, and onion strips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stir Fried
Dish: 
Salad
Ingredient: 
Chicken
Interest: 
Quick
Cook Time: 
5 Minutes

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