Caramelized-Chicken Salad with Chile-Garlic Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Serve this one-dish meal in large, shallow individual bowls. To make the meal fun, give everyone a pair of chopsticks. Ingredients:
4 ounces uncooked rice stick noodles |
6 tablespoons fresh lime juice |
1/4 cup chopped seeded jalapeño pepper |
3 tablespoons sugar |
1 tablespoon fish sauce |
8 garlic cloves, peeled |
2 teaspoons vegetable oil |
1 pound skinless, boneless chicken thighs, cut into 1/2-inch-wide strips |
1/2 cup minced shallots |
2 tablespoons sugar |
1 tablespoon fish sauce |
1/4 teaspoon black pepper |
remaining ingredients |
1 cup (1/4-inch) julienne-cut red bell pepper |
1/2 cup (1/8-inch) julienne-cut carrot |
1/4 cup fresh bean sprouts |
1/4 cup coarsely chopped fresh basil |
1/4 cup cilantro sprigs |
1/4 cup coarsely chopped fresh mint |
1 small cucumber (about 6 ounces), peeled, halved lengthwise, seeded, and thinly sliced |
Directions:
1. To prepare noodles, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain and place in a large bowl.
2. To prepare the sauce, place lime juice and the next 4 ingredients (lime juice through garlic) in a blender, and process until smooth.
3. To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté for 3 minutes. Stir in shallots. Cook 1 minute; stir constantly. Add sugar; cook 5 minutes, stirring frequently. Remove from heat; stir in 1 tablespoon fish sauce and black pepper.
4. To prepare salad, combine noodles, sauce, chicken mixture, bell pepper, and remaining ingredients in a large bowl, and toss well.
|
|