Oriental Chicken Salad
|Boneless skinless chicken breast halves||2|
|Red onion||1 Medium, thinly sliced|
|Carrot||1 , julienned|
|Jalapeno pepper||1 , minced (wear plastic gloves when handling)|
|Sugar snap peas/Snow peas||8 Ounce|
|Sliced mushrooms||1 1⁄2 Cup (24 tbs)|
|Diced sweet red peppers||1⁄4 Cup (4 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Minced fresh coriander||1 Teaspoon (optional)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Peanut butter||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Canola oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Grated fresh ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground red pepper||1 Pinch|
Place the chicken between two sheets of wax paper and pound with a rubber mallet or meat pounder to an even 1/4" thickness.
Remove the paper and transfer the chicken to a large plate.
Cover with wax paper and microwave on high for 4 to 5 minutes, or until the chicken is no longer pink.
In a 2 1/2-quart casserole, combine the onions, carrots, and jalapenos.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the peas, mushrooms, and red peppers.
Cover with wax paper and microwave on high for 3 minutes, or until the peas are crisp-tender.
Allow to cool.
Cut the chicken into thin strips.
Add to the vegetable mixture.
Stir in the water chestnuts and coriander (if using).
Place the stock in a 2-cup glass measure and microwave on high for 3 minutes.
Stir in the peanut butter, soy sauce, oil, lemon juice, ginger, garlic, and ground pepper.
Microwave on high for 1 minute, or until heated through.
Pour over the salad.
Toss well and chill.