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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/4 cup rice vinegar |
2 tbsps soy sauce |
2 tbsps honey mustard |
1 tbsps grated fresh ginger |
3 tbsps vegetable oil |
3 tbsps sesame seed oil |
4 salad onions sliced |
1 pound skinless, boneless chicken thighs |
1 small head of napa cabbage cut into bite size pieces |
1 med carrot thinly sliced |
1/4 pund snow peas cut into 3's |
salt |
1/2 cup chow mein noodles |
Directions:
1. Heat Grill to med-high. Whisk together vinegar, soy sauce, honey mustard and ginger.. Add the vegetable and sesame oils in a slow stream, whisking til combined.
2. Marinate the chicken with 1 /4 cup of the dressing for about 10 mins at room temp. Remove chicken from marinade and discard marinade. Cook chicken over med-high heat till done.
3. Remove to a cuttting board and let sit for a few mins.
4. Meanwhile toss the cabbage, carrot, onion, and snow peas with remaining dressing. Cut chicken into bite size pieces and toss with salad. season to taste with salt , top with noodles and serve.
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