Sesame Chicken Salad
Ingredients
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, finally chopped
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1/2 pound skinless chicken breast, cut into 3/4 inch stripes
- salt
- 1 8-ounce package of dried Chinese noodles
- 3 cups broccoli flowerettes
- 6 green onions
- 1 sweet red pepper, seeded and thinly sliced
- 1 sweet yellow pepper, seeded and thinly sliced
- 1 teaspoon cornstarch
- 1/2 teaspoon crushed red pepper
- 2 teaspoons black sesame seeds [/recipe-ingredient]
Directions
- In a measuring cup, combine soy sauce, 2 tablespoons vegetable oil, sesame oil, garlic, ginger, and sugar. Add enough water to make 1 cup. Put the chicken in a bowl and pour half of the soy mixture over it. Set aside to marinate. Reserve the rest of marinade.
- Add the noodles and broccoli to boiling salted water. Cook for 3 to 5 minutes. Drain under cold water and place in a large serving bowl.
- Coarsely chop the green part of the onions and add to the noodles. Chop the white part of the onions and heat in a large skillet with vegetable oil. Add the peppers and sauce till tender, about 5 minutes. remove from the pan and add to the noodles.
- In the same skillet, cook the chicken with the marinade, until golden brown, 6 to 7 minutes. Remove the chicken and add to the noodles.
- Add the cornstarch, and crushed red pepper to the rest of the marinade, and stir till the cornstarch dissolves. Pour the mixture in the pan, heat to boiling, add the sesame seeds.
- Pour over noodles and serve.
the fashionista cook
the fashionista cook 
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