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Chinese Chicken Salad

Heart.Foods's picture
  Skinless boneless chicken breast fillets 1 Pound
  Hot pepper oil 1 Tablespoon
  Sesame oil 1 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Grated fresh ginger 1 1⁄2 Teaspoon
  Thinly sliced red bell pepper 1 Cup (16 tbs) (Julienned)
  Fresh snow peas 6 Ounce, trimmed, cut in half if large
  Fresh bean sprouts 4 Ounce, rinsed and dried
  Water 1⁄3 Cup (5.33 tbs)
  Thinly sliced green onion 1⁄3 Cup (5.33 tbs)
  Honey 1 Tablespoon
  Light soy sauce 2 Tablespoon
  Hot pepper oil 1 Teaspoon
  Rice vinegar 1 Tablespoon

Rinse chicken breast fillets and pat dry.
Cut into small chunks and set aside.
Heat 1 tablespoon hot pepper oil and sesame oil in a nonstick skillet over medium-high heat.
Add garlic and ginger and saute 1 minute.
Add chicken and stir-fry over high heat until chicken is lightly browned.
Add bell pepper, snow peas, bean sprouts and water.
Stir-fry over high heat until water evaporates.
Add green onion and cook 1 minute more.
Remove pan from heat.
Set aside.
In a small bowl, combine remaining ingredients and stir into chicken mixture.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish
Stir Fried
Cook Time: 
15 Minutes

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