Chinese Chicken Salad
By Susie Middleton, Fine Cooking Issue #51.
- Ready In:
- 2 1⁄2 cups thinly sliced red cabbage (about 1/3 medium head)
- 1⁄2 cup shredded carrot (about 1 large carrot)
- 1⁄3 cup thinly sliced scallion (on the diagonal, about 4, white and green parts)
- 1 teaspoon low sodium soy sauce
- 3 tablespoons low sodium soy sauce
- 3 1⁄2 teaspoons granulated sugar
- kosher salt
- 1 garlic clove
- 1 inch piece fresh ginger, peeled and sliced
- 1⁄4 cup packed cilantro leaf, plus 1 Tbs. chopped
- 3 tablespoons creamy peanut butter
- 1 tablespoon fresh lemon juice
- 2 tablespoons peanut oil
- 1 lb thinly sliced chicken breast
- 1⁄3 cup toasted sliced almonds or 1/3 cup chopped peanuts
- In a bowl, combine the cabbage, carrots, scallions, 1 teaspoons soy sauce, 1 teaspoons sugar, and a big pinch of salt. Set aside for 20 minutes, tossing occasionally.
- In a small food processor, chop the garlic and ginger. Scrape the bowl with a spatula, add the 1/4 cup cilantro and chop thoroughly. Scrape the bowl, add the peanut butter, 1 Tbs. hot water, the lemon juice, 1 Tbs. oil, 3 Tbs. soy sauce, and 2-1/2 teaspoons sugar. Pulse until well combined, scraping the bowl as needed.
- In a large skillet over medium-high heat, heat 1 Tbs. oil.
- Season the chicken pieces with salt and put them in the hot pan (in batches, if necessary). Cook on one side until the edges are white (1 to 2 minutes); turn and cook until just firm, another 1 to 2 minutes.
- Transfer to a cutting board and stack them in one or two piles; let rest for 3 to 4 minutes. Slice the chicken into generous 1/4-inch strips and put them in a large bowl.
- Squeeze the cabbage mixture well and add it to the chicken, pour in the dressing, and toss well to combine.
- Divide among four plates and garnish with the remaining cilantro and the toasted almonds or peanuts.
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