Asian chicken salad
Delight your taste buds with the exotic flavors of Asian cuisine in this zesty chicken salad. Packed with vibrant ingredients and a perfect balance of textures, this dish is a culinary delight.
Ingredients:
- 10 boneless chicken breasts, halved, skinned and cut into strips
- 2 tablespoons grated ginger
- 1 tablespoon minced garlic
- 1/4 cup rice wine vinegar
- 3 tablespoons brown sugar
- 1/2 teaspoon hot sauce
- 1/4 cup lime juice
- 1/4 cup canola oil
- 1 teaspoon Kosher salt
- 1 lime juiced
- 1 teaspoon hot sauce
- 1 teaspoon tamari
- 1 tablespoon rice wine vinegar
- 1/3 cup canola oil
- 2 tablespoons brown sugar
- 60g ricestick noodles
- 2 tablespoons sesame oil
- 1 1/2 cups thin sliced red onions
- 1 1/2 cups thin, horizontal sliced celery
- 1 1/2 cups chopped red pepper
- 1 cup chopped yellow pepper
- 2 tablespoons tamari
- 1/2 cup grated jicama
- 2 cups thin horizontal slices of bok choy
- 1/2 cup chopped cilantro
Instructions:
- Arrange the chicken strips in a shallow container. Combine all the marinade ingredients in a small bowl and pour over the chicken. Let the chicken marinate for 4 to 6 hours.
- In another bowl, mix together all the ingredients for the dressing. Cover and save for later.
- Place the noodles in hot water and let them soak for 5 to 8 minutes. Then, drain the noodles and set them aside.
- In a wok, heat a little canola oil and cook the marinated chicken in batches. Once cooked, set them aside. In the same wok, add sesame oil followed by onions, celery, and peppers. Cook until softened, then turn off the heat. Add the cooked chicken, tamari, jicama, bok choy, and cilantro to the wok. Serve the chicken and vegetables on top of the drained noodles and drizzle with the prepared dressing.
Summary:
- Calories: 5307 kcal
- Fat: 230 g
- Protein: 633 g
- Carbs: 148 g
- Potassium: 11147 mg
- Magnesium: 920 mg