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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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One of my favorite salads Ingredients:
1 chicken breast cut into 1/4 in slices |
1 cup bean sprouts |
10 baby carrots cut in half |
1 cup of sliced napa cabbage or romaine lettuce |
10 whole almonds |
2 green onions sliced lengthwise in thin threads |
1/2 cup red onion sliced thin |
1 in peeled whole ginger or 1/4 tsp dried |
1 jalapeno sliced in half ( reserve half) |
1 clove garlic |
1 tbs rice wine vinegar |
1 tsp floridian spiced sugar |
2 tsp fish sauce |
1 tsp peanut butter |
1/2 tsp dried red chilli |
1 tbs peanut oil |
Directions:
1. In a mortar grind the sugar, ginger, garlic and 1/2 jalapeno until smooth. Add the fish sauce, peanut butter, dried chilli and vinegar and mix until a paste forms.
2. Marinate the chicken in the paste for 2 hours.
3. On a plate arrange the napa, bean sprouts, carrots and 1/2 of the jalapeno like a salad and set aside.
4. In a wok or non-stick pan heat the oil for at least 2 minutes on a high flame.
5. Add the green onion and fry 1 minute, then push off to the side of the pan.
6. Add chicken and lay it down flat in the pan being careful not to overlap pieces and fry for 1-2 minutes.
7. Flip each piece over and repeat. Add the almonds and mix for 1 minute making sure to scrape all browned pieces from bottom of pan.
8. Pour over salad and serve
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