Marinated Chinese Chicken Salad |
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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 8 |
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Delicious and easy to prepare Ingredients:
3 -5 minced garlic cloves |
2 tablespoons fresh ginger, grated |
2 teaspoons dried red pepper flakes |
4 tablespoons honey |
6 tablespoons low sodium soy sauce |
4 boneless skinless chicken breast halves |
1/2 cup rice wine vinegar |
3 garlic cloves, minced |
1 teaspoon fresh ginger, grated |
2 tablespoons honey (or more to taste) |
1 large head iceberg lettuce, shredded |
2 carrots, julienned |
1/2 cup dry roasted peanuts, chopped |
1/4 cup cilantro, chopped |
3 ounces maifun, fried in hot oil as directed on package. (just takes a few seconds) |
Directions:
1. Mix marinade ingredients in a small bowl.
2. Place chicken in slow cooker and pour marinade over chicken, coating each piece well.
3. Cover and cook on low 6 to 7 hours or on high for 3 to 4 hours. (Depending on how large your chicken breast are. Mine were small and were done in 5 1/2 hours on low).
4. Remove chicken from slow cooker and cool.
5. Reserve juices and place in a small sauce pan and simmer for 5 minutes then strain if desired. (I didn't strain it but you might want to if you have excess residual.).
6. Shred chicken into bite-sized pieces.
7. In a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker.
8. In a large serving bowl toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles.
9. Just before serving, drizzle with the salad dressing.
10. Toss well and serve.
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