½ cup soy sauce
¼ cup sesame oil
¼ cup canola oil
¼ cup rice vinegar
½ tablespoon red chilies, crushed
1 tablespoon garlic, chopped
2 tablespoons sesame seeds
Combine all of the above ingredients and chill for at least 4 hours before use.
½ head Napa cabbage, thinly sliced, approximately 1/8 – ¼”
½ head bok choy (Chinese celery), thinly sliced, approximately 1/8 – ¼”
1 red bell pepper, julienned
1 cup carrots, julienned
¼ cup green onion, chopped
¼ cup cilantro, chopped
½ cup mixed nuts (peanuts, cashews, Brazilian, almonds, etc.)
Mix all salad mix ingredients and chill thoroughly.
2 8 ounce chicken breasts, boneless & skinless
1 cup plum sauce (available at an Oriental food store)
1 tablespoon canola oil
salt and pepper to taste
Tenderize chicken breasts with a tenderizing tool until consistent thickness throughout. Season with salt and pepper to taste.
In a heavy sauté pan over medium high heat, add canola oil and bring to temperature. Place chicken in pan, cook for two minutes and baste with plum sauce. Turn chicken, baste again, and cook for an additional minute. Baste same side again and cook for one more minute. Turn again, baste and cook for one minute. Remove from heat and let rest for two to three minutes. Cut into ¾” cubes.
Toss salad mix with dressing. Serve on plate and top with chicken.