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| Thai Chicken Salad |
| Colorful and versatile salads combining meat, herbs, and chiles are a staple in Thai cuisine. This one omits chiles, but is tossed with a flavorful dressing and crunchy, puffy deep-fried rice sticks for added texture. Serve as a light lunch or as a first course to an Asian dinner. For a spicier salad, add minced jalapeño pepper. Deep-fried rice sticks are fun to make and can be used as a noodle "nest" to display the chicken |
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| Base SKU: |
436 |
| Cuisine: |
Thai |
| Prep Time: |
30 Minutes |
| Cooking Time: |
25 Minutes |
| Yield: |
4 Servings |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Combine 1 tablespoon hoisin sauce with soy sauce and sherry. Add chicken and marinate for 20 minutes. Remove chicken from marinade, reserving marinade. |
| 2. |
Heat 1 tablespoon peanut oil; brown chicken on all sides. Pour marinade into pan, cover, and cook until chicken is tender but still juicy, about 20 minutes. |
| 3. |
Shred chicken into long strips. Combine with remaining hoisin, sesame oil, lime juice, peanuts, sesame seeds, scallions, and cilantro. |
| 4. |
To deep-fry rice sticks, heat a wok or heavy skillet until hot. Heat 2 tablespoons peanut oil until very hot. Carefully drop rice sticks into oil and fry until they puff and turn pale golden. Turn with tongs, and quickly fry the other side, about 6 seconds. Total frying time should be about 15 seconds. Remove and drain. |
| 5. |
Toss chicken with ; of the rice sticks. Arrange a portion on a lettuce leaf. Sprinkle remaining noodles on top. Garnish with cilantro. |
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