Sesame Chicken Salad

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Barbara Rexford

Sesame Chicken Salad

Here an easy, but messy chicken dinner. You can use leftover chicken for it.


3 Tbsp tamari sauce or soy sauce

2 Tbsp olive oil

2 Tbsp sesame oil

2 cloves minced fresh garlic

1 Tbsp fresh ginger root finely chopped and peeled

1 Tbsp rice wine vinegar

1 1/2 lbs boneless, skinless chicken cut in 3/4 inch thick strips

1 8-oz package of dried Chinese wheat noodles or vermicelli

3 cups broccoli florets

6 green onions, finely chopped

1 each sweet red and yellow pepper, thinly sliced

1 tsp cornstarch

1/4 to 1/2 teaspoon crushed red pepper

2 tsp black sesame seeds

In a glass measuring cup, combine tamari, two Tbsps of olive oil, sesame oil, garlic, ginger root, and vinegar. Stir in enough water to make a cup. Pour half the mixture over the chicken in a medium sized bowl and marinate while cooking the noodles and broccoli and sautéing the onions and peppers.

Cook the noodles and broccoli together. Drain and place in a large bowl. While they are cooking in a large skillet with the remaining olive oil sauté the green onion and peppers till tender. Place in bowl with pasta.

In same skillet, cook chicken with marinate in two batches until golden brown on both sides and cooked all the way through. Add to pasta.

Add cornstarch and crushed red pepper to remaining tamari mix; stir until cornstarch is dissolved. Pour mixture into skillet and heat to boiling, stirring constantly, until slightly thickened. Remove from heat and add sesame seeds. Pour over noodles, toss to cover noodles and chicken mixture. Serve immediately. Makes 6 servings.

— Barbara Rexford

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