Spicy Chinese Chicken Salad Ii Food

CHINESE CHICKEN SALAD

Steps:

• For the dressing: Put the peanut oil, soy sauce, ginger, brown sugar, rice vinegar, sesame oil, chili paste, garlic and lime juice in a small mason jar and secure the lid. Shake vigorously until well combined. Set aside.
• For the salad: Put the chicken, cabbage, romaine, kale, carrots, edamame, almonds, peanuts and bell peppers in a large bowl. Pour about two-thirds of the dressing over the salad and toss.
• Transfer to a platter or individual plates. Drizzle over the remaining dressing and garnish with the cilantro, mint and toasted sesame seeds.

SPICY CHINESE TAKEOUT CHICKEN

Steps:

• Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
• Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
• Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
• Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
• When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
• Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.

SPICY CHICKEN SALAD

Steps:

• Toss chicken, celery and onions in large bowl.
• Mix next 5 ingredients until blended. Add to chicken mixture; mix lightly.
• Refrigerate several hours or until chilled. Serve each portion with 1 cup grapes and 5 crackers.

SPICY ASIAN NOODLE AND CHICKEN SALAD

Steps:

• Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

SPICY CHICKEN SALAD

Steps:

• Combine all ingredients in large bowl. In a small bowl, stir together lime juice, mustard, mayonnaise, hot sauce and salt and pepper. Slowly drizzle in olive oil while constantly stirring with fork. Pour dressing over chicken mixture in large bowl and toss to combine. Serve over greens or as a sandwich.

SPICY CHICKEN SALAD WITH BROCCOLI

Steps:

• Steam the broccoli for 4 mins until just tender, tip into a large bowl, then season. Meanwhile, heat the oil in a pan, then fry the shallots for 2 mins. Add the chillies and garlic, then cook for a further 4 mins until softened.
• Remove the shallots, chilli and garlic with a slotted spoon, then mix with the broccoli, olives and chicken. Add the soy sauce to the pan, warm over a medium heat, then pour over the salad. Eat warm or cold.

CHINESE CHICKEN SALAD WITH SPICY NOODLES AND SESAME SAUCE

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking, about 12 minutes; drain.
• Toss with 1 tablespoon sesame oil in bowl.
• Cover and chill at least 2 hours.
• Cut chicken meat from breast and legs into 1/4-inch strips; cover and chill.
• (Reserve wings for another use.).
• Blend tahini, peanut butter and garlic in small bowl.
• Gradually mix in remaining 2 teaspoons sesame oil, soy sauce, sake', water, safflower oil and 1 teaspoon chili oil; taste and add more chili oil if desired.
• Add to noodles; mix in chicken, water chestnuts and half of cucumber.
• Transfer to large platter; garnish with remaining cucumber, red bell pepper and green onion.
• Sprinkle with cilantro and sesame seeds and serve.

SPICY CHINESE CHICKEN SALAD II

Steps:

• Salad
• Cut the full chicken breast into bite size pieces and quick fry in olive oil. This will ensure that the chicken retains moisture. Refrigerate.
• Add to individual salad bowls or a large salad bowl: Chop 1 head of Napa cabbage should yield about 4 cups and put in bowl(s). Slice a medium size cucumber in half lengthwise, and half the halve (you should have 4 long pieces), now slice these about 1/2 inch thick. Add to bowl(s) OSCAR MAYER Oven Roasted Chicken Breast Cuts to bowl(s). Slice the green onions and add to bowl(s). Top each salad with the slivered almonds.
• Dressing
• Put olive oil, rice vinegar, soy sauce, sugar (or Splenda equivalent amount), peanut butter and hot sauce into a sealable shaker bottle to mix. Add to salad just before serving.