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Prep Time: 12 Minutes Cook Time: 8 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A recipe from Chef Lily Lei of China Lily Restaurant which I'm submitting for Zaar World Tour II. Ingredients:
1 lb boneless skinless chicken breast |
3/4 cup soy sauce, divided |
2 tablespoons hoisin sauce |
1 tablespoon olive oil |
1/2 cup rice vinegar |
2 tablespoons sugar |
2 teaspoons sesame paste (dissolved in 1 tablespoon water) |
2 tablespoons sesame oil |
1/2 teaspoon minced ginger |
4 cups thinly sliced cabbage |
1/2 cup thinly sliced purple cabbage |
1/2 cup thinly julienned carrot |
1 cup bean sprouts |
sliced water chestnuts (optional) |
chopped cilantro |
sliced green onion |
3 sheets wonton skins (thinly sliced and deep fried until crispy) |
Directions:
1. Slice each chicken breast horizontally into two or three pieces; combine 1/4 cup soy sauce, hoisin sauce, and olive oil to make a marinade; marinate the chicken for 30 minutes in the refrigerator.
2. Discard marinade; grill chicken breast pieces until cooked through; cool for 15 minutes then thinly slice chicken on the diagonal.
3. Meanwhile, shake together remaining 1/2 cup soy sauce, rice vinegar, sugar, diluted sesame paste, sesame oil, and minced ginger to make a salad dressing; combine cabbages, carrots, bean sprouts, and water chestnuts; toss well with part of the salad dressing.
4. On each serving plate, arrange sliced chicken over a bed of the dressed salad; garnish with chopped cilantro, green onions, fried wonton strips, and another drizzling of salad dressing.
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