Warm Chinese Chicken Salad
|Seasoned rice vinegar/1/3 cup / 80 milliliter distilled white vinegar plus 2 teaspoons sugar||80 Milliliter (1/3 Cup)|
|Reduced sodium soy sauce||15 Milliliter (1 Tablespoon)|
|Sugar||1 1⁄2 Teaspoon|
|Oriental sesame oil||1 1⁄2 Teaspoon|
|Finely shredded iceberg lettuce||7 Ounce (7 Cups / 200 Gram)|
|Radicchio||5 Ounce, torn into bite size pieces to make 5 cups (85 Gram)|
|Cilantro leaves||15 Gram, lightly packed to make 1/3 cup|
|Sliced green onion||25 Gram (1/4 Cup)|
|Skinless boneless chicken breasts||1 Pound, cut into thin strips (455 Gram)|
|Garlic||2 Clove (10 gm), minced / pressed|
1. In a small bowl, stir together vinegar, 1 tablespoon (15 ml) water, soy sauce, sugar, and oil; set aside.
2. In a large serving bowl, combine lettuce, radicchio, cilantro leaves, and onions; cover and set aside.
3. In a wide nonstick frying pan or wok, combine chicken, 1 tablespoon (15 ml) water, and garlic. Stir-fry over medium-high heat until chicken is no longer pink in center; cut to test (3 to 4 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Add vinegar mixture to pan and bring