Thai Citrus Chicken Salad
photo by Julesong
- Ready In:
- 1 tablespoon minced ginger
- 1 garlic clove, minced
- 2 teaspoons light soy sauce
- 1⁄4 cup rice wine vinegar
- 2 oranges, juice of
- 1 lime, juice of
- 1 teaspoon brown sugar
- 2 cups Chinese cabbage, shredded
- 100 g bean sprouts
- 1 red onion, thinly sliced
- 1 orange, peeled and sliced into 1 inch segments
- 2 grilled chicken breasts, sliced
- chopped fresh cilantro (for garnish)
- salt & freshly ground black pepper
- 1⁄4 cup fresh cilantro, chopped
- Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
- Add salt and freshly ground pepper and taste for seasoning.
- Refrigerate 1 hour to allow flavors to infuse.
- Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
- Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
- Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
- Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
- Place Chinese cabbage mixture on two dinner plates.
- Arrange sliced chicken on top and pour over the remaining sauce.
- Top with freshly chopped cilantro.
Questions & Replies
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I used the juice of just 1 orange in part because I only had balsamic vinegar and I thought the sweetness would be enough. I decided to wilt my bok choy a bit in the same pan I did the chicken in, and tossed it with the dressing in that pan. I also used bamboo shoots and some baby corn. I topped the salad with some toasted almonds for a tasty garnish. I made the dressing a day ahead and it really improved over the 24 hours.
This was wonderful! I doubled the recipe leaving the cilantro and red onion as per the original recipe. In the freezer section of our grocer (Loblaws) I buy frozen fresh crushed ginger and garlic, they look like mini ice cube trays - love them! I grilled the breasts seasoning them only with a little garlic salt. I also used canned (drained) madarin oranges and subbed julienned carrots for the sprouts. The flavour of the chicken after the quick fry with the dressing is fabulous!!! TRY IT!
RECIPE SUBMITTED BY
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>