Prep 5 hrs
Cook 30 mins
This is a great, relaively quick-to-prepare main-dish salad. The only time set-back is letting the chicken marinate; the easiest way to escape that is to soak the chicken and toss together the marinade in the morning. That way, in the evening, all you have to do is stir-fry.
- 4 boneless skinless chicken breasts
- 1⁄2 cup soy sauce
- 1 lemon, juice of
- 6 scallions, chopped 1/2 inch thick
- 2 tablespoons sesame oil
- 1 1⁄2 tablespoons vegetable oil
- 3 tablespoons butter
- 4 -6 cups mesclun
- Soak the chicken in cold, salted water for 30 minutes to eliminate the"game-y" taste.
- Drain, pat dry, and trim off as much fat as possible.
- Slice the breasts across the grain, cutting the chicken into thin strips.
- In a large glass bowl, stir together the soy sauce, lemon juice, scallions, and sesame oil.
- Add the chicken strips and toss to cover well; cover bowl with plastic wrap and refrigerate at least 1 hour, or as long as 4 hours--the longer it marinates, the better the flavor.
- Drain the chicken, reserving the marinade.
- Heat the vegetable oil in a wok; when it gets quite hot, add the chicken and stir-fry until tender, about 3 minutes.
- Remove the chicken and keep it warm.
- Add the reserved marinade to the wok; if there seems to be a surplus, cook to reduce it a bit.
- Then add the butter gradually, stirring it into the sauce.
- Taste for seasoning; if it seems too bland, add some chopped ginger, more scalions, etc.
- Return the chicken to the wok and cook for 3 minutes to warm it; make sure the chicken is no longer pink in the center.
- Divide the mesclun among 4 plates and spoon the chicken and sauce over the lettuce.
- Serve hot.
- **Fora slightly"heavier" main-dish salad, place a large spoonful of hot white rice over the lettuce; top with the chicken and sauce and serve hot.