Enjoy! - Celebrate Sunny Days with Manitoba Foods - Saigon Chicken Salad - Manitoba Agriculture, Food and Rural Initiatives

July 2007

Enjoy! - Celebrate Sunny Days with Manitoba Foods

8	(8)	boneless, skinless Manitoba chicken thighs
1 tsp	(5 mL)	sesame oil
1 tbsp	(15 mL)	soy sauce
1 cup	(250 mL)	blanched whole peanuts, unsalted
4 cups	(1 L)	cabbage, thinly sliced (savoy or green cabbage)
1	(1)	carrot, grated
1	(1)	red pepper, thinly sliced
2	(2)	green onions, chopped
½ cup	(125 mL)	cilantro, chopped
Dressing:
1 tbsp	(15 mL)	brown sugar
1	(1)	clove garlic crushed
¼ tsp	(1 mL)	hot pepper sauce
¼ cup	(50 mL)	lime juice
2 tbsp	(30 mL)	each soy sauce and rice wine vinegar.
Combine dressing ingredients and mix well. In a large bowl, combine vegetables and toss with half the dressing. Divide vegetables onto 4 plates. Spread peanuts on a microwave safe plate and toast on high heat, stirring occasionally, for 7-10 minutes or until golden brown. In a non-stick skillet, heat sesame oil over medium heat. Add chicken and stir-fry for 3 minutes. Add soy sauce, reduce heat and continue stir-frying until the soy sauce is absorbed and the chicken is no longer pink inside to an internal temperature of 85 C (185 F). Stir in peanuts. Cut chicken into slices and top each plate of vegetables with warm chicken and peanuts. Drizzle with remaining dressing. Serve immediately. Makes 4 servings Manitoba Chicken Producers www.chicken.mb.ca