Vietnamese Chicken Salad
|Chicken breasts||1 1⁄2 Pound, skinned, boned, and cut into matchstick-size strips|
|Minced fresh ginger root||1⁄2 Teaspoon|
|Salad oil||4 Tablespoon|
|Lemon juice||3 Tablespoon|
|Finely shredded cabbage||3 Cup (48 tbs)|
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.