Chinese Chicken Salad From Stevia In The Raw Food

CHINESE CHICKEN SALAD FROM STEVIA IN THE RAW®

Steps:

• In a small bowl whisk together the vinegar, stevia, soy sauce, hoisin sauce, salt, pepper, and pepper flakes until the salt dissolves.
• Whisk in the canola and sesame oils. Set the dressing aside.
• On a serving platter, arrange the napa cabbage in a bed.
• Arrange the chicken, then the orange sections on top of the cabbage.
• Pour the dressing over the salad.
• Sprinkle on the scallions, almonds, and sesame seeds, if using.
• Just before serving, toss to combine the layers.

CHINESE CHICKEN SALAD

Steps:

• Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside.
• *** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool.
• Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss.
• Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile.
• Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.