Chinese Chicken And Noodle Salad
|Seasoned rice vinegar||2 Tablespoon|
|Reduced-sodium soy sauce||1 Tablespoon|
|Low fat peanut butter||1 Tablespoon|
|Packed brown sugar||1 Tablespoon|
|Asian dark sesame oil||1 Teaspoon|
|Minced peeled fresh ginger||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Chicken tenders||1⁄2 Pound|
|Rice stick noodles||1⁄4 Pound|
|Sugarsnap peas||1⁄2 Cup (8 tbs), trimmed and cut diagonally in half (Fresh)|
|Cucumber||1⁄2 , peeled, seeded, and cut into thin strips|
|Red bell pepper||1⁄2 , seeded and thinly sliced|
|Chopped fresh cilantro||1⁄2 Cup (8 tbs)|
|Unsalted dry roasted peanuts||1⁄4 Cup (4 tbs), coarsely chopped|
1 To make the dressing, whisk together the vinegar, soy sauce, peanut butter, brown sugar, sesame oil, ginger, and garlic in a medium bowl until blended; set aside.
2 Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook, turning occasionally, until cooked through, about 8 minutes. Transfer the chicken to a cutting board; let stand about 5 minutes. With your fingers or two forks, tear the chicken into shreds; set aside.
3 Meanwhile, place the noodles in a large bowl and add enough hot water to cover; let the noodles stand until soft, about 10 minutes. Drain the noodles in a colander and transfer to a large bowl of cold water to cool. Drain again, then place in a large bowl. Add the chicken, sugar-snap peas, cucumber, bell pepper, and cilantro. Drizzle with the dressing and toss well to coat.