Sichuan Chicken Salad Food

SZECHUAN CHICKEN SALAD

Steps:

• In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
• Cook and stir garlic and ginger in hot oil for 15 seconds.
• Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
• Cool completely.
• Rinse chicken; pat dry.
• Place in a plastic bag set in a shallow dish.
• Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
• Close bag.
• Marinate in the refrigerator for 4 to 24 hours.
• Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
• Cover and chill for 4 to 24 hours.
• Drain chicken, discarding marinade.
• Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
• Cut chicken into bite-size strips.
• Combine the carrot and jicama.
• To serve, line 4 salad plates with the lettuce.
• Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
• Stir dressing; drizzle 1 tablespoon dressing over each serving.

SZECHUAN NOODLE SALAD

Steps:

• Cook noodles to desired doneness as directed on the package.
• Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well.
• Drain noodles; rinse noodles in cold water to cool.
• In a large bowl, combine cooked noodles, chicken and vegetables.
• Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.

SZECHUAN CHICKEN PASTA SALAD

Steps:

• In glass bowl, mix together soy sauce, sugar and red pepper flakes. Add chicken strips, turning to coat; cover and marinate in refrigerator 20 minutes.
• In frypan, place sesame oil over high heat. Add chicken strips and stir-fry about 5 minutes or until chicken is lightly browned. Remove chicken from frypan and cool.
• In large bowl, place vermicelli, chicken, green onions, carrots, cucumber and bean sprouts; toss gently to mix well.
• Pour Dressing over mixture and stir until well coated. Refrigerate 30 minutes, arrange on platter and sprinkle with sesame seeds.
• For the Dressing: In small bowl, whisk all dressing ingredients together.