NGREDIENTS:
Serves 4 to 6 as main course and 6 to 8 as salad.
Dressing:
1/4 C Rice Wine Vinegar
1/3 C Olive Oil
2 t Sesame Oil
2 T Prepared Thai Peanut Sauce
2 T Sugar
1 T Black Sesame Seeds
Filling:
1 Whole Chicken Breast, 2 Half Breasts or 2 Pounds of Boneless, Skinless Chicken Breasts
1 T Olive Oil (if pan-searing)
½ Head Napa Cabbage (1 pound or 8 cups thinly sliced cabbage)
1 C Shredded Carrots (about 3 large carrots)
1 Package of Rice Paper Wraps
6 Scallions (thinly sliced)
Freshly Ground Black Pepper
Dressing:
1/4 C Rice Wine Vinegar
1/3 C Olive Oil
2 t Sesame Oil
2 T Prepared Thai Peanut Sauce
2 T Sugar
1 T Black Sesame Seeds
Filling:
1 Whole Chicken Breast, 2 Half Breasts or 2 Pounds of Boneless, Skinless Chicken Breasts
1 T Olive Oil (if pan-searing)
½ Head Napa Cabbage (1 pound or 8 cups thinly sliced cabbage)
1 C Shredded Carrots (about 3 large carrots)
1 Package of Rice Paper Wraps
6 Scallions (thinly sliced)
Freshly Ground Black Pepper
DIRECTIONS:
Dressing:
In a medium bowl, whisk together all dressing ingredients, and set aside.
Filling:
We're cooking from the hip with the chicken and giving you some options for cooking it. You can grill it outdoors, pan-sear it on top your stove, and then pop it into the oven, roast it, or poach it. I think you get more flavor by grilling (the browner the bird, the more intense its flavor) but if you're not up for starting the grill, poaching is fast and easy.
For the pan-sear-and-roast method, preheat your oven to 375°F. Pour the olive oil into an oven-proof sauté pan set over medium-high heat. Sear the chicken breasts on either side, and then slide the pan into the hot oven and let the chicken continue roasting for 5 minutes. Lower the oven temperature to 350°F and cook for another 15 to 20 minutes. If you want to skip the pan-searing, rub the chicken with olive oil, sprinkle with a little salt, and roast in a preheated 375°F oven for 26 to 30 minutes, or until juices run clear and not pink.
While the chicken is cooling, thinly slice the cabbage and shred the carrots. If cutting by hand use a large chef's knife for the cabbage and an old-fashioned box grater for the carrots. If you have a food processor, use the shredder disk. If you're not assembling the salad immediately, cover the shredded vegetables and keep them in the refrigerator. Thinly slice four of the scallions, setting aside about 2 sliced scallions for garnish.
When it's cooled, shred the chicken meat. In a large salad bowl, toss together the cabbage, carrots, shredded chicken, and scallions. Pour the dressing over the salad and toss until all the ingredients are evenly coated. Sprinkle with pepper and the remaining scallions and wrap scooped spoonfuls of Thai Chicken salad into large rice paper wraps and to serve as "wraps/sandwiches."
In a medium bowl, whisk together all dressing ingredients, and set aside.
Filling:
We're cooking from the hip with the chicken and giving you some options for cooking it. You can grill it outdoors, pan-sear it on top your stove, and then pop it into the oven, roast it, or poach it. I think you get more flavor by grilling (the browner the bird, the more intense its flavor) but if you're not up for starting the grill, poaching is fast and easy.
For the pan-sear-and-roast method, preheat your oven to 375°F. Pour the olive oil into an oven-proof sauté pan set over medium-high heat. Sear the chicken breasts on either side, and then slide the pan into the hot oven and let the chicken continue roasting for 5 minutes. Lower the oven temperature to 350°F and cook for another 15 to 20 minutes. If you want to skip the pan-searing, rub the chicken with olive oil, sprinkle with a little salt, and roast in a preheated 375°F oven for 26 to 30 minutes, or until juices run clear and not pink.
While the chicken is cooling, thinly slice the cabbage and shred the carrots. If cutting by hand use a large chef's knife for the cabbage and an old-fashioned box grater for the carrots. If you have a food processor, use the shredder disk. If you're not assembling the salad immediately, cover the shredded vegetables and keep them in the refrigerator. Thinly slice four of the scallions, setting aside about 2 sliced scallions for garnish.
When it's cooled, shred the chicken meat. In a large salad bowl, toss together the cabbage, carrots, shredded chicken, and scallions. Pour the dressing over the salad and toss until all the ingredients are evenly coated. Sprinkle with pepper and the remaining scallions and wrap scooped spoonfuls of Thai Chicken salad into large rice paper wraps and to serve as "wraps/sandwiches."
No comments:
Post a Comment