Warm Oriental Chicken Salad

Prep Time 15 MIN

Cook Time 20 MIN

Serves 4

Ingredients :

  • 1/4 cup (60 mL) VH® Teriyaki Stir-Fry Sauce
  • 1 tsp. (5 mL) grated ginger root
  • 1 clove garlic, minced
  • 1 lb. (454 g) of uncooked, skinless, boneless (chicken or turkey) cut into thin strips
  • 1/4 cup (60 mL) fresh, minced coriander (optional)
  • 3 cups (750 mL) shredded Chinese (Napa) cabbage 
  • 1 cup (250 mL) bean sprouts
  • 4 green onions, minced
  • 1/4 cup (60 mL) vegetable oil
  • 2 Tbsp. (30 mL) each sesame oil, VH® Soya Sauce, and lemon juice
  • 2 tsp. (10 mL) cornstarch
  • 1/4 lb. (125 g) snow peas, steamed
  • 1/4 cup (60 mL) toasted sesame seeds

Directions :

  1. In a bowl mix together VH® Teriyaki Stir-Fry Sauce, ginger, garlic and meat, marinate in refrigerator for 1 hour.
  2. In a large bowl mix together coriander, Chinese lettuce, bean sprouts and green onions & set aside.
  3. Take meat out of marinade; reserve 1/4 cup (60mL) of marinade for later use.
  4. In large fry pan, heat 1 Tbsp. (15mL) oil over medium-high heat. Cook chicken 3-4 minutes each side until meat is no longer pink inside & add to salad.
  5. In a pot, mix reserved marinade with remaining oil, sesame oil, VH® Soya Sauce, lemon juice and cornstarch. Bring to a boil, stirring constantly, for 3 minutes. Pour over the salad and mix gently.
  6. Arrange snow peas on top and sprinkle with sesame seeds.
  7. Serve immediately.

Warm chicken served on a bed of crunchy vegetables drizzled with an Asian dressing.

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