Chinese chicken Salad w/ Hoisin Sauce
Ingredients:
12 wonton skins, cut 1/8” strips,
½ lb snow peas, ends trimmed
1 lb. chicken cutlets, cut into strips
Togarashi or Asian seasoning
Freshly ground black pepper
2 T. vegetable oil
4 cups shredded green cabbage
1/2 cup thinly sliced red onions
1 T. chopped mint leaves
1 T, chopped cilantro leaves
Hoisin dressing (see below)
Green onions, sliced, garnish
1 T. lightly toasted sesame seeds, garnish
Method:
- Preheat the oven to 375 degrees F. Spread the wonton strips on a baking sheet and bake for 5 minutes.
- Remove from the oven and toss to separate. Continue baking until light brown and crisp, about 8 minutes. Let cool.
- In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 minute. Shock in ice water and pat dry.
- Season the chicken cutlets with togarashi or Asian seasoning and pepper on both sides. Heat a large saute pan over medium-high heat.
- When the pan is hot, add the oil and heat. Add the chicken cutlets, in batches if necessary, and cook for 1 minute on each side, or until just cooked through. Remove from the pan and set aside while you prepare the salad.
- In a large bowl, combine the cabbage, snow peas, red onions, mint and cilantro in a large bowl.
- Toss the cabbage mixture with 1/2 cup of the hoisin dressing, and divide mixture between 4 plates. Garnish w/ wonton strips, green onions, sesame seeds.
Hoisin Dressing
Ingredients:
1/2 cup hoisin sauce
1/4 cup rice vinegar
2 T. sesame oil
2 t. soy sauce
1 t. minced garlic
1/2 t. red pepper flakes
Method: In a small bowl, combine the ingredients and whisk well to blend.