2 Servings
Ingredients:
4oz carrots, shredded (can typically buy in grocery store already shredded to save time)
8oz snow peas, cleaned and halved
4oz (1/2 small container) snow pea or alfalfa sprouts
8oz bean sprouts
2 stalks celery, thinly sliced
4 green onions (scallions), thinly sliced
1 lb. boneless skinless chicken breast (if breasts are thick, either fillet so they are about ¾” thick, or adjust cooking time)
Chinese Five Spice, Cumin, &/or White Pepper
3 Tb soy sauce
3 Tb sesame or peanut oil
½ inch piece fresh ginger, grated or minced
1 garlic clove, minced
1 tsp yellow mustard (or Chinese mustard if you like an extra kick of spice)
Directions:
- Place fresh chicken breast into a bowl. Drizzle with 1 Tb soy sauce, 1 Tb sesame oil, ½ of the fresh ginger, garlic, and a generous sprinkling of preferred spice. Turn to coat, and let sit for 5 minutes (or up to 2 hours).
- Clean and prep carrots, snow peas, sprouts, celery and green onion. Place in large bowl.
- Heat a pan to medium heat, and place chicken in a single layer in pan. After 5 minutes, flip chicken and turn heat down to medium low. Cook until finished (about another 5-7 minutes, depending on thickness).
- Remove chicken from pan, and let cool for 5 minutes.
- Slice chicken and add to bowl with vegetables.
- Whisk remaining ginger, soy sauce, and oil with the yellow mustard and pour over salad.
- Toss gently, and serve with a sprinkling of sesame seeds if you like.
