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0 min Makes 4 servings. Main Ingredient: SHREDDED*CHICKEN* Cuisine: Asian

Cooking: Active time: 25 min Start to finish: 40 min Start to finish: 1 day min



1 (3-inch) piece fresh ginger, thinly sliced

1 1/2 lb 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 lb 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

Nutrition Facts

per serving of Makes 4 servings.




Step 1Bring 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.

Step 2Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.

Step 3Heat 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.

Step 4Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.

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