- 2 teaspoons cooking oil
- 3 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1/3 cup rice vinegar or white wine vinegar
- 2 tablespoons reduced sodium soy sauce
- 4 boneless skinless chicken breast
halves (12 ounces total)
- 1 fresh jalapeno pepper, seeded and chopped
- 1/2 teaspoon sugar
- 1 medium carrot, cut into matchstick strips
- 1 cup peeled jicama, cut in matchstick strips
- 4 lettuce leaves
- 2 medium cucumbers, quartered lengthwise
and cut into 1/4 inch slices
- 1 1/3 cups enoki mushrooms
- 2 green onions, sliced
- 2 tablespoons chopped unsalted peanuts
HOW TO PREPARE
In a small saucepan heat cooking oil and
sesame oil over medium-high
heat for 1 minute.
Cook and stir garlic and ginger in
hot oil for 15 seconds.
Remove saucepan from heat; stir in the vinegar,
soy sauce, and 3 tablespoons water.
Cool completely.
Rinse chicken; pat dry.
Place in a plastic bag set in a shallow dish.
Pour half of the soy mixture over the chicken;
reserve remaining soy mixture.
Close bag.
Marinate in the refrigerator for 4 to 24 hours.
Meanwhile, for dressing, in a small bowl
stir together reserved soy mixture,
2 tablespoons water,
the jalapeno pepper, and sugar.
Cover and chill for 4 to 24 hours.
Drain chicken, discarding marinade.
Grill chicken on the lightly greased rack
of an uncovered grill directly over
medium coals for 12 to 15 minutes
or until chicken is tender and
no longer pink, turning once.
Cut chicken into bite-size strips.
Combine the carrot and jicama.
To serve, line 4 salad plates with the lettuce.
Top with carrot mixture, cucumbers,
chicken, mushrooms, green onions, and peanuts.
Stir dressing; drizzle 1 tablespoon
dressing over each serving.
