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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3-inch) piece fresh ginger, thinly sliced |
1 1/2 pounds boneless skinless chicken breast halves |
2 tablespoons soy sauce |
2 tablespoons seasoned rice vinegar |
1/2 teaspoon dried hot red pepper flakes |
1 teaspoon asian sesame oil |
2 tablespoons vegetable oil |
1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced |
4 scallions, cut crosswise into thirds, then lengthwise into julienne strips |
3 garlic cloves, minced |
1/2 cup chopped fresh cilantro |
soft-leafed lettuce for serving |
Directions:
1. Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
2. Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
3. Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
4. Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.
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