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Saigon Chicken Salad

Submitted by: Admin on 04/08/2005
2234 views
2.61 avg rating
191 votes
 
 
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Ingredients

8 Boneless, skinless chicken thighs
1 t Sesame oil
1 T Soy sauce
1 C Roasted peanuts, unsalted
4 C Cabbage, sliced (Savoy or green cabbage)
1 Carrot, grated
1 Red pepper, thinly sliced
2 Rreen onions, chopped
1/2 C Cilantro, chopped
Dressing:

1 T Brown sugar twin
1 Clove garlic, crushed
1/4 t Hot pepper sauce
1/4 C Lime juice
2 T each Soy sauce and rice wine vinegar

Directions

Combine dressing ingredients and mix well.



In a large bowl, combine vegetables and toss with half the dressing. Divide vegetables onto 4 plates.



In a non-stick skillet, heat seasame oil over medium heat. Add chicken and stir-fry for 3 minutes. Add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside. Stir in peanuts. Top each plate of vegetables with warm chicken and peanuts. Drizzle with remaining dressing. Serve immediately.

Servings

4

Calories

8.25

Time to prepare

30 minutes

Difficulty

Easy
 

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