- 4
Ingredients
- For the marinade:
- 1/2 cup hoisin sauce
- 2 tbsp. soy sauce
- 1/2 cup sugar
- 1/2 tsp. chinese five spice powder
- 1 tsp. minced garlic
- 4 boneless, skinless chicken breast
- For the salad
- Red pepper, julienned
- yellow pepper, julienned
- carrot, shredded
- Bok Choy, thinly sliced
- 8 cups mixed salad greens
- wonton skins
- vegetable oil for deep frying
- Salt & pepper, to taste
- Mandarin oranges, drained
- sesame almonds (see note)
- black & white sesame seeds, toasted
- bread sticks
- ginger sesame dressing (recipe follows)
- 2 1/2 cups rice wine vinegar
- 1 cup soy sauce
- 1 3/4 cups sugar
- 2 Tbsp. ground fresh ginger
- 2 tbsp dry mustard
- 1 1/2 tbsp. finely ground white pepper
- 1 3/4 cups vegetable oil
- 1/3 cup sesame oil
- 1/2 cup toasted sesame seeds
Preparation
Step 1
Marinade: Blend hoisin sauce, soy sauce, sugar, five spice powder and garlic. Place chicken in resealable plastic food bag; pour marinade over chicken, then seal bag and refrigerate several hours or overnight.
Drain and discard marinade. Heat grill or broiler. Grill or broil chicken 5 to 7 min. a side, cooking until meat thermometer registers 170 degrees. Chill meat, then thinly slice.
In a large mixing bowl, combine julienned peppers, shredded carrot, sliced bok choy and mixed greens; toss to combine. Add chilled sliced chicken and toss to combine. Arrange salad on serving plates.
Slice wonton skins in 1/2 in. strips. Heat oil in deep skillet until hot. Deep fry wonton strips until golden and crisp, 1 to 2 min. Remove with slotted spoon and drain on paper towels. Season lightly with salt & pepper.
Note: To make sesame almonds: Preheat oven to 375 degrees. Toss almonds in sesame oil, then spread in single layer on baking sheet. Bake 3 to 5 min. or until lightly browned. Watch carefully to avoid over-browning.
Dressing
Combine all ingredients, except oil and sesame seeds; Whisk until sugar is dissolved. Slowly whisk in oil. Blend in sesame seeds. Refrigerate, mixing well before serving.