Asian Wilted Salad with Chicken
Persons
4
Ingredients
- Chicken
- 2 Tblsp. oyster sauce
- 1 Tblsp. soy sauce
- 1 tsp. sugar
- 1 tsp. cornstarch
- 1 Tblsp. sriracha chili sauce
- 2 tsp. fish sauce
- ½ tsp. fresh ground black pepper
- 4 cloves garlic minced
- 1 lb. chicken breast cut into 1 inch pieces
- Salad
- 1 cup of rice prepared
- 4 cups of salad greens (arugula, butter, green)
- 1 cup cherry tomatoes quartered
- ¼ red onion thinly sliced
- 1 bunch of fresh mint chopped
- Dressing
- 2 Tblsp. Unseasoned Rice Vinegar
- 1 Tblsp. Olive Oil
- fresh ground pepper and salt to taste
- 1 Tblsp. Water
Preparation
- In medium size bowl, place oyster sauce, soy sauce, sugar, corn starch, sriracha, fish sauce, pepper and garlic.
- Mix together and add chicken, mix thoroughly and marinate at room temperature for 15 minutes.
- Meanwhile prepare rice according to package directions.
- On platter place salad greens, onions, tomatoes and mint.
- Heat 2 tblsp. canola oil in large skillet on high. Add chicken and marinade and cook until all chicken is evenly browned, about 5 or 6 minutes.
- Pour dressing over greens, then add layer of rice, then top with chicken and warmed marinade. Enjoy!
Category
Salads/Dressings/Marinades