1 3-inch-long piece fresh ginger (about 1 1/2 ounces), peeled, thinly sliced
2 green onions, coarsely chopped
1/2 cup hoisin sauce
1/4 cup rice vinegar
1/4 cup peanut oil
2 tablespoons water
1 tablespoon oriental sesame oil

2 bunches fresh watercress
2 purchased roast chickens, cooled, shredded (about 8 cups)
3 yellow bell peppers, thinly sliced
chicken, watercress, salad

2 teaspoons cumin seeds
1/2 cup mayonnaise
3 tablespoons fresh lemon juice
5 cups shredded or diced cooked chicken
1 1/2 cups diced firm but ripe nectarines
3/4 cup chopped celery (about 2 stalks)
2/3 cup chopped red onion Romaine or butter lettuce leaves
1/2 cup toasted sliced almonds
chicken, nectarine, salad

2 tablespoons teriyaki sauce
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
Pepper

1 tablespoon vegetable oil
1 red bell pepper, chopped
1 large onion, chopped
2 tablespoons purchased oriental black bean sauce
Steamed rice
chicken, black, bean

2 tablespoons all purpose flour
1 3 1/2- to 3 3/4-pound chicken, skin and fat removed, cut into 12
pieces

4 teaspoons olive oil
2 cups chopped onions
3 large garlic cloves, minced
1 14 1/2-ounce can low-salt chicken broth
1/2 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
8 dried Calimyrna figs, stems trimmed, cut in half lengthwise

Lemon wedges
chicken, cilantro, lemon