WARM ORIENTAL CHICKEN AND CASHEW SALAD
Pamela Klawitter
ingredients
- 1 Lb diced chicken
- 3 Tbsp Cooking Oil
- 4 Tsp Minced Garlic
- 4 Tsp Minced Ginger
- 4 Tbsp Soy Sauce
- 4 Tbsp Fresh Lemon Juice
- 2 Tbsp Sesame Oil
- 1 small head Bok Choy
- 1/4 cup Celery, julienned
- 1/4 cup Red Onion, julienned
- 1/4 cup Carrot, julienned
- 1/2 Lb Snow Peas
- 3 cherry tomatoes quartered
- 1/4 cup roasted cashews
- Toasted Sesame Seeds, optional
- 1 small head Romaine Lettuce
- 2 cups cooked rice
directions
- 1
Heat oil in saute pan, add garlic, ginger and chicken and cook for 4 minutes
- 2
Add the Soy Sauce, Lemon Juice and the Sesame Oil
- 3
Add Bok Choy,Celery, Onion, Carrots, Snow Peas and Cherry Tomatoes
- 4
Cook until tender crisp
- 5
Add the cashews just before removing pan from the heat
- 6
To serve
- 7
Shred lettuce and place on bottom of serving dish
- 8
Cover this with the rice
- 9
Place stir fry on the rice
- 10
Garnish with toasted Sesame Seeds, if desired
Source: Katrina Loschke
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