Asian Crunchy Peanut Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a wonderful (and crunchy) Asian dish that is very versatile. Ingredients:
1/3 cup orange juice |
1/4 cup creamy peanut butter |
1/2 tablespoon fresh ginger, grated |
6 boneless skinless chicken breast halves |
1 -1 1/2 cup salted peanuts, finely chopped (use a mini chopper or processor if available) |
1/4 cup oil (vegetable, peanut, or olive) |
2 tablespoons sugar |
1 tablespoon rice vinegar (or cider vinegar) |
1 tablespoon soy sauce |
1/2 tablespoon fresh ginger, grated |
1 teaspoon sesame seeds, toasted |
1 (14 ounce) bag coleslaw mix |
8 chinese pea pods, strings removed and cut in half diagonally |
2 green onions, chopped |
1 apple, julienned (using a mandolin works great) (optional) |
2 tablespoons oil (vegetable or olive) |
1 (3 ounce) package ramen noodles, crumbled (discard seasoning packet) |
Directions:
1. PEANUT CHICKEN: Preheat oven to 425°F Grease a 9x13 pan and set aside. In a medium bowl, gradually stir orange juice into peanut butter and ginger.
2. Dip chicken into peanut butter mixture, then coat with peanuts and place in pan. Bake uncovered 15 minutes. Turn chicken over, and bake an additional 15 minutes or until chicken is cooked through. (After turning the chicken, start making the rest of the recipe so it's all done at the same time).
3. SALAD DRESSING: Mix all ingredients in a small bowl (enough to dissolve sugar). Set aside.
4. SALAD: Mix all ingredients in a large bowl and set aside.
5. FRIED RAMEN: Heat oil in a wide frying pan over medium-high heat. Add crumbled noodles to hot oil and cook, stirring until browned (3 to 4 minutes). Lift out mixture from frying pan; drain. Place into a decorative serving bowl.
6. ASSEMBLY: Remove chicken from oven, let sit for a few minutes. Meanwhile, add dressing to salad and toss to coat.
7. Place salad onto individual serving plates. Cut chicken into strips on the bias. Serve atop the salad. Serve with fried ramen.
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