If you happen to find the sheer list of ingredients below even mildly intimidating, by all means resort to a package of 5-spice tofu rather than marinating and grilling chicken breasts. But that would squeeze all the reward and mesmerizing flavor out of your kitchen efforts, wouldn’t it?
You can really get creative though by using whatever greens you like such as lettuce or perhaps spinach along with other vegetables that you find desirable. Personally, sugar snap peas, cilantro, carrots and scallions are all excellent additions. Some of us tend to be a bit touchy about the calories; you might consider replacing the noodles with peanuts. The dish still stands out as among the best chicken recipes you can prepare.
Put together the following ingredients:
- 2-3 boneless, skinless chicken breasts
- 1 small head of Chinese cabbage – Napa
- 1 cucumber
- 1/4 cup roasted, salted peanuts, coarsely chopped
- An Eleven-ounce can of mandarin oranges, drained
- 1 cup thinly sliced celery (two stalks)
- 1 skein bean thread or cellophane noodles. Ultra-thin rice stick noodles work great too. Don’t read the directions on the package; there’s no need to soak the noodles in water before cooking.
- Vegetable oil for frying
- Miso Dressing
- 1/4 cup white miso (Shiromiso)
- 1/4 cup rice vinegar, unseasoned
- 2 teaspoons smashed and very finely chopped fresh ginger
- 3 teaspoonfuls sugar
- 1 teaspoon soy sauce or tamari
- 1/3 cup vegetable oil – canola’s good
- 1 tablespoon water[/list]
Let’s get started:
- Whisk together the miso, ginger, vinegar, sugar and soy sauce until well blended – you’ve got yourself a nice dressing. Whisk in the oil and water.
- Test-drive the dressing on a piece of cucumber. It should taste balanced. Add some tamari, vinegar or sugar to taste.
- Quarter the cabbage lengthwise, discard the core and slice the cabbage leaves thinly. Spread them out over a large plate. A wide salad bowl works too.
- Peel the cucmber, cut in half lengthwise and scoop out the seeds by using a melon baller. Slice the cucumber; arrange it with the sliced celery over the plate of cabbage.
- Grill the breasts until the juices dry out – 4 to 5 minutes per side. Let it cool on a cutting board. In the meantime you can get started on frying the noodles.
- Heat roughly ½ inch of vegetable oil in a small pan over high heat. Drop in a strand of noodle; it should turn white immediately. You’re good to go.
- Add all the noodles, let em’ puff up. Flip over and cool the other side. Move it around in the oil to get as much of it to puff up as possible.
- Drain them on paper towels
- Slice the chicken.
- Dress the greens lightly. Proceed to arrange the orange slices around them, then the chopped peanuts, and finally, the chicken.
- Drizzle the chicken with a little more dressing and top off with the puffed noodles.[/list]
You’re now ready to delve headfirst into chicken salad haven!