Shelly's Recipe

CHINESE CHICKEN SALAD

Category: Salads - Poultry

2 tbsp sesame seeds
2 lbs chicken breasts, boned and skinned
1 tbsp sesame oil
1 Tbsp salad oil
Rice sticks
OIL for frying
4 cups iceberg lettuce, shredded
4 green onions, thinly sliced
1/2 cup cilantro, chopped

Hoisin Dressing
2 tbsp hoisin sauce
2 tbsp lemon
2 tsp sugar
1 tbsp sesame oil
3 tbsp salad oil

In a small frying pan over medium heat, stir sesame seed until lightly browned (6 to 8 minutes); set aside.

Using the flat side of a meat mallet, pound chicken breasts between pieces of waxed paper, to a thickness of about 1/4 inch. Cut into bite-sized strips about 1/2 inch wide. Sprinkle with salt.

In a wok or large frying pan heat oil and brown half the chicken lightly, stirring and turning over medium high heat until cooked through (about 3 minutes); remove from pan. Add remaining chicken and cook in the same way.

Mix chicken with Hoisin Dressing and let stand while assembling salad.

To fry rice sticks: Pour salad oil into a wok or large, deep frying pan to a depth of about 2 inches; heat to 350. Add a generous handful of rice sticks. Stir and fry just until puffy and crisp (15 to 30 seconds).