Chinese Chicken Salad

Chinese Chicken Salad
Photo by Lee Harrelson

Ingredients

  • ½ cup rice vinegar or 1/3 cup white vinegar
  • ½ cup firmly packed brown sugar
  • ¼ cup chopped fresh cilantro
  • 2 ramen noodle seasoning packets (reserved from ramen noodle packages used in salad)
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon sesame oil
  • + 25 more ingredients
    • ½ cup sesame oil
    • 2 cups cubed chicken breasts or thighs
    • Marinade:
    • Three 3-ounce packages oriental- or chicken-flavored ramen noodles, broken
    • Salad:
    • 4 green onions, thinly sliced
    • ½ teaspoon black pepper
    • ¼ cup chopped peanuts
    • Salad:
    • ½ cup sesame oil
    • ¼ cup chopped peanuts
    • Marinade:
    • 1 head Napa cabbage, cut into very thin slivers
    • 1 tablespoon sesame oil
    • Three 3-ounce packages oriental- or chicken-flavored ramen noodles, broken
    • 1 tablespoon peeled and minced fresh ginger
    • 2 cups cubed chicken breasts or thighs
    • 2 tablespoons sesame seeds, toasted in a dry skillet over medium heat
    • ½ teaspoon black pepper
    • ½ cup firmly packed brown sugar
    • 4 green onions, thinly sliced
    • 2 tablespoons sesame seeds, toasted in a dry skillet over medium heat
    • ½ cup rice vinegar or 1/3 cup white vinegar
    • 1 head Napa cabbage, cut into very thin slivers
    • 2 ramen noodle seasoning packets (reserved from ramen noodle packages used in salad)

1. In a 2-cup measuring cup, whisk together first 6 marinade ingredients. In a medium-size bowl, toss chicken with 1/4 cup marinade and marinate for 1 hour. 2. Heat sesame oil in a medium-size skillet over medium-high heat. Add chicken and cook, without stirring, until nicely browned on one sid...

View full recipe at My Recipes

Comments

Variations on Chinese Chicken Salad

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