ASIAN SHREDDED CHICKEN

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Asian Shredded Chicken image

Categories     Salad     Chicken     Ginger     Mushroom     Kid-Friendly     Quick & Easy     Lunch     Buffet     Sesame     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

1 (3-inch) piece fresh ginger, thinly sliced
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1/2 teaspoon dried hot red pepper flakes
1 teaspoon Asian sesame oil
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced
4 scallions, cut crosswise into thirds, then lengthwise into julienne strips
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
Soft-leafed lettuce for serving

Steps:

  • Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
  • Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
  • Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
  • Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.

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