Wednesday, July 1, 2009

Warmed Oriental Chicken Salad

Warmed Oriental Chicken Salad

3 boneless chicken breasts, cut into 2 inch chunks
2 T. sesame oil
1 clove garlic, finely diced
1/4 tsp. fresh ginger, finely diced
1 dried chili pepper (optional, if you like a spicier dish)
2 scallions, sliced
1/4 c. finely shredded carrot
6 ribs bok choy, coarsely chopped with leaves
salt and pepper to taste
2 T. toasted sesame seeds

In a large heavy frying pan or wok heat the sesame oil till hot. Add the garlic, ginger and chili pepper if using. Let the seasonings flavor the oil, about 30 seconds. Then add the chicken. Stir fry till no longer pink, add the scallions and carrots. Continue to stir fry until chicken is browned. Add the bok choy and stir fry just until warm, 1-2 minutes. Season with salt and pepper to taste. Garnish with sesame seeds and serve immediately. I served this with rice (for the no scd'ers) and cantaloupe. Next time I am going to leave out the bok choy and serve it in lettuce leaves for wraps. It makes a quick and delicious summertime meal.

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