Easiest Ever Asian Rooster Salad

recipe image

Photograph by Chef amanda
  • Serves
Author Notes

Right here’s a easy and delicious recipe that is ideally obliging for sharp and is liable to be done with tofu for a vegetarian model or tiny for an different to chicken —Chef amanda


  • 2

    entire, boneless, skinless chicken breasts, trimmed, halved

  • 3 cups

    chicken broth

  • 1

    crimson pepper, halved, seeded, julienne

  • 1

    small jicama, peeled, julienne

  • 1/2 pound

    pound snow peas, trimmed, blanched

  • 2

    cloves garlic, minced

  • 2 teaspoons

    minced ginger

  • 1/2 cup

    soy sauce or Tamari

  • 2 tablespoons

    rice vinegar

  • 2 teaspoons

    brown sugar

  • 3 tablespoons

    vegetable oil

  • 2 teaspoons

    toasted sesame oil

  • 3 tablespoons

    chopped cilantro

  • 3 tablespoons

    bean sprouts

  • 3

    scallions, julienne, garnish

  • 2 tablespoons

    sesame seeds, toasted, garnish

  1. Poach the chicken in a worthy skillet lined with the broth except cooked thru about 5 to eight minutes. Decide to a plate and permit to chill.
  2. Combine the crimson pepper, jicama and snow peas in a worthy bowl. Lower the chicken into skinny strips and add to the bowl.
  3. In a small bowl mix the garlic, ginger, soy, vinegar, sugar and oil. Inch and model for seasoning. Add the cilantro.
  4. Pour the dressing over the chicken salad and toss gently. Spoon the salad onto a worthy serving platter and high with the bean sprouts, scallions and toasted sesame seeds or wonton strips. Again at room temperature.

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