1 pound boneless, skinless chicken breast, sliced into short strips
1 tablespoon dark sesame oil
1 tablespoon canola or peanut oil
1/2 teaspoon red pepper flakes
1 head iceberg lettuce or Napa cabbage, thinly sliced
1/2 sweet bell pepper, thinly sliced
3-4 scallions, sliced
1 carrot, julienned
1/2 cup loosely packed cilantro leaves, chopped
1/2 cup roasted peanuts
Chow mein noodles, to taste
1 tablespoon soy sauce (use gluten-free soy sauce for gluten-free option)
2 tablespoons unseasoned rice vinegar
1 teaspoon mustard powder
1 teaspoon fresh grated ginger
1 clove garlic, minced
1/2 teaspoon chili pepper flakes
2 teaspoons sugar
1 tablespoon dark sesame oil
1/4 cup peanut or canola oil


1.Sauté the chicken: Heat both oils over high heat in a large sauté pan for 1 minute, then add the red pepper flakes and cook for 30 seconds. Pat dry the chicken strips, sprinkle them with a little salt, and add them to the pan. Stir-fry the chicken over high heat until cooked through, 3-6 minutes depending on how hot your burner gets. Remove and set aside to cool.
2.Make dressing: In a small bowl, whisk together the dressing ingredients. Adjust seasonings to taste.
3.Toss salad to serve: In a large bowl, toss the chicken and salad ingredients together. Just before serving, toss with dressing and top with the chow mein noodles.

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