Ingredients
1lbchicken breast,boneless, skinless, sliced into short strips
salt
1tbspdark sesame oil
1tbspcanola,or peanut oil
½tspred pepper,flakes
1headiceberg lettuce,or napa cabbage, thinly sliced
½sweet bell pepper,thinly sliced
4scallions,sliced
1carrot,julienned
½cupcilantro leaves,loosely packed, chopped
½cuppeanuts,roasted
chow mein noodles,to taste
1tbspsoy sauce
2tbsprice vinegar,unseasoned
1tspmustard powder
1tspfresh ginger,grated
1clovegarlic,minced
½tspchili pepper,flakes
2tspsugar
1tbspdark sesame oil
¼cuppeanut,or canola oil
Preparation
Heat both oils over high heat in a large sauté pan for 1 minute, then add the red pepper flakes and cook for 30 seconds.
Pat dry the chicken strips, sprinkle them with a little salt, and add them to the pan.
Stir-fry the chicken over high heat for 3 to 6 minutes until cooked through, depending on how hot the burner gets.
Remove and set aside to cool.
In a small bowl, whisk together the dressing ingredients.
Adjust the seasonings to taste.
In a large bowl, toss the chicken and salad ingredients together.
Just before serving, toss with dressing and top with the chow mein noodles.
