CHINESE CHOPPED CHICKEN SALAD WITH "WOK"-FRIED SPICY PEANUTS

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Chinese Chopped Chicken Salad with

How to make Chinese Chopped Chicken Salad with "Wok"-Fried Spicy Peanuts

Provided by @MakeItYours

Number Of Ingredients 1

12 ounces skinless, boneless chicken breasts1 teaspoons salt1 head romaine lettuce, shredded very thin1/2 head iceberg lettuce, shredded1 carrot, shredded1 cup fresh cilantro, roughly chopped1 teaspoon peanut oil1/2 cup peanuts (see headnote)1 teaspo

Steps:

  • Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes. 2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro. 3. To prepare the "wok"-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and chile flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool. 4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve.

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