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Recipe: Oriental Chicken Salad With Spicy Peanut Sauce edit
Photos
Upload a photoCreated by: Anonymous
Tags: Asian, Condiment, Nuts, Oriental, Poultry, Salad
edit Ingredients
1 ⅓ |
tablespoons Seasame seeds |
6 |
ounces Snow peas (fresh or frozen) |
½ |
cup Chopped celery (inner stalk) |
¾ |
cup Corn kernels (fresh/frozen) |
¼ |
cup Chopped cilantro |
½ |
pound Pasta (short bite-sized) |
1 |
pound Boneless skinless chicken breasts |
2 ⅔ |
tablespoons Soy sauce |
2 ⅔ |
tablespoons Unseasoned rice vinegar |
¼ |
cup Cold water |
2 |
tablespoons Sugar |
¼ |
teaspoon Salt |
1 ½ |
teaspoons Minced ginger root |
1 |
teaspoon Minced garlic |
¼ |
cup Ground roasted peanuts |
2 |
tablespoons Peanut oil |
2 |
tablespoons Sesame oil |
2 |
tablespoons Hot chili oil, or to taste |
edit Preparation
Step 1 |
Toast sesame seeds in a small, dry skillet over medium heat, stirring constantly until seeds are golden, 3-4 minutes. |
Step 2 |
Blanch fresh snow peas and corn in boiling water for 30 seconds, or thaw if frozen. Cook pasta, drain and cool. Poach chicken in simmering water in a covered skillet until chicken is just done, about 15 to 20 minutes. Don't overcook. |
Step 3 |
To prepare sauce, add first 7 ingredients to a blender and process on high speed 1 minute. Add ground peanuts and process 1 minute more. In a cup, combine oils and drizzle into blender mixture while blending at low speed. |
Step 4 |
In a large bowl combine blanched or thawed corn, cooked pasta, celery, cilantro and 3/4 of the sauce. Chop chicken and arrange with snow peas over the pasta mixture. Top with remaining sauce and toasted sesame seeds. |
Step 5 |
edit Tools
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