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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From the California Kosher cookbook. Ingredients:
1/2 kg chicken breast |
2 garlic cloves |
5 tablespoons sesame seeds, toasted |
5 tablespoons almonds, slivered and toasted |
1 cup grapes, halved |
1 head lettuce |
8 ounces mung bean sprouts |
1/2 red pepper |
4 scallions, chopped |
1 cup mandarin orange segments, drained |
5 ounces water chestnuts, sliced |
3 tablespoons rice vinegar |
1 tablespoon soy sauce |
2 tablespoons vegetable oil |
2 tablespoons sesame oil |
1/2 teaspoon ground ginger |
1 tablespoon sugar |
1 tablespoon hoisin sauce |
Directions:
1. Cut chicken into bite-sized pieces and stir-fry with garlic and sesame seeds. Set aside.
2. Cut all vegetables, toss together, and add chicken.
3. Mix salad dressing ingredients (rice vinegar, soy sauce, vegetable oil, sesame oil, ginger, sugar and hoisin sauce) right before serving.
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