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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Chicken breasts

  2. 1 Green onion - cut in h

  3. 1 Quarter-size slice of fresh - ginger, crushed with

  4. 1 tablespoon 15ml Dry sherry

  5. 1/2 teaspoon 2 1/2ml Salt and sugar

  6. 2 cups 474ml Water

  7. 1 cup 16g / 0.6oz Shredded iceberg lettuce - fresh cilantro

  8. Sauce -

  9. 1 1/2 tablespoons 22ml Creamy peanut butter

  10. 2 1/2 tablespoons 37ml Salad oil

  11. 2 tablespoons 30ml Soy sauce and sugar

  12. 2 teaspoons 10ml White vinegar

  13. 1/2 teaspoon 2 1/2ml Sesame oil

  14. 1/2 teaspoon 2 1/2ml Ground red pepper

  15. 1 tablespoon 15ml Minced green onion and

Instructions Jump to Ingredients ↑

  1. Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill.

  2. Sauce - Stir together peanut butter and salad oil until blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro.

  3. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all.

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