Chinese Chicken Salad
A great way to prevent cancer is to know what you are eating. The more you cook in the home the better. Mirin is a Japanese cooking wine. It is a great base for many dressings, sauces and Asian inspired dishes. Give this chicken salad a try.
- 2 teaspoons grated fresh ginger
- 2 teaspoons finely chopped garlic
- 1 tablespoon mirin (Japanese sweet rice wine) or sweet sherry
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 skinless, boneless chicken breast half
- 1/2 red or yellow bell pepper, cut into thin strips
- 1 1/2 – 2 cups mixed greens torn into pieces
- 1 teaspoon vegetable oil
- Place ginger and garlic in a 1-quart re-sealable plastic bag.
- Measure the mirin, soy sauce and sesame oil into the bag.
- Massage the bag lightly to mix the ingredients.
- Using a meat pounder or a small heavy saucepan, flatten the chicken filet to an even thickness.
- Put the chicken inside of the bag and seal it, forcing out the air.
- Turn the bag several times to coat the filet and marinate at least a 1/2 hour or in the refrigerator for up to 8 hours.
Ten Minutes Before Eating:
- Scatter the salad greens on a dinner plate.
- Heat the vegetable oil over medium-high heat in a skillet or ridged grill pan.
- Cook the pepper strips, turning occasionally, until softened and slightly charred; set aside.
For the Chicken:
- Brown the chicken filet on both sides, reduce heat to medium and cook until the center is no longer pink, about 5 minutes.
- Transfer the filet to a clean cutting board and let rest for several minutes.
- Add 1/2 cup water to the pan and cook a minute or two longer, stirring.
- Slice the chicken on an angle into strips and place in the center of the greens.
- Drizzle the pan juices on the meat and scatter the pepper strips on top.