Chinese Chicken Salad
|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)|
|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.
In a small bowl, combine remaining ingredients and stir into chicken mixture.