Chicken Salad with Hoisin Sauce (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
12 wonton skins, cut into 1/8-inch strips, separated |
1/2 pound snow peas, ends trimmed and strings removed |
1 pound chicken cutlets |
togarashi or asian seasoning |
freshly ground black pepper |
2 tablespoons vegetable oil |
4 cups shredded napa or other green cabbage |
1/2 cup thinly sliced red onions |
1 tablespoon chopped mint leaves |
1 tablespoon chopped cilantro leaves |
hoisin dressing, recipe follows |
green onions, sliced on bias, garnish |
1 tablespoon lightly toasted sesame seeds, garnish |
1/2 cup hoisin sauce |
1/4 cup rice vinegar |
2 tablespoons sesame oil |
2 teaspoons soy sauce |
1 teaspoon minced garlic |
1/2 teaspoon red pepper flakes |
Directions:
1. Preheat the oven to 375 degrees F.
2. Spread the wonton strips on a baking sheet and bake for 5 minutes. Remove from the oven and toss to separate. Continue baking until light brown and crisp, about 8 minutes. Let cool.
3. In a small saucepan of boiling salted water, blanch the snow peas until tender, about 1 minute. Shock in ice water and pat dry.
4. Season the chicken cutlets with togarashi or Asian seasoning and pepper on both sides. Heat a large saute pan over medium-high heat. When the pan is hot, add the oil and heat. Add the chicken cutlets, in batches if necessary, and cook for 1 minute on each side, or until just cooked through. Remove from the pan and set aside while you prepare the salad.
5. In a large bowl, combine the cabbage, snow peas, red onions, mint and cilantro in a large bowl.
6. Cut the chicken into strips.
7. Toss the cabbage mixture with 1/2 cup of the hoisin dressing, and divide mixture between 4 plates. Arrange the sliced chicken on the salad and drizzle with remaining 1/2 cup dressing. Garnish with wonton strips, green onions, and sesame seeds.
8. Hoisin Dressing:
9. In a small bowl, combine the ingredients and whisk well to blend. (Will keep in an airtight container, refrigerated, for up to 5 days.)
10. Yield: 1 cup
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