Indonesian Chicken Salad with Peanut Sauce

Indonesian Chicken Salad with Peanut Sauce Ingredients

2 1/4 lb Chicken breast boneless	2 1/4 tb Creamy peanut butter
1 1/2 Green onion	3 3/4 tb Vegetable oil
1 1/2 Pieces fresh ginger root	3 tb Tamari soy sauce
1 1/2 tb Sherry	3 tb Sugar
3/4 ts Salt	1 tb White vinegar
3/4 ts Sugar	3/4 ts Sesame oil
3/4 qt Water	3/4 ts Cayenne
1 1/8 qt Iceberg lettuce shredded	1 1/2 ts Green onion, minced
1 1/2 bn Cilantro, chopped

Instructions for Indonesian Chicken Salad with Peanut Sauce

Poach the chicken breasts in a 2-quart pan with the green onion, ginger, sherry, salt, sugar & water. Bring to just barely boiling, reduce heat immediately, cover & simmer for 20 minutes. Strain broth & reserve for another use, if desired. Cool the chicken & shred meat. Shred the lettuce. Blend together the peanut butter & vegetable oil. Stir in tamari, sugar, vinegar, sesame oil, cayenne & minced green onion. Serve shredded chicken on a bed of shredded iceberg lettuce; drizzle the peanut sauce over the top & garnish with chopped cilantro. May be served chilled or at room temperature. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 15:54:19 -0600 From: Ilene Warfield

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cayenne	Chicken Breast	Cilantro	Ginger
Lettuce	Onion	Peanut Butter	Salt
Sesame Oil	Sherry	Soy Sauce	Sugar
Vegetable oil	White Vinegar

Main dishes Chicken Cilantro Cream Sesame Butter Onion Green Onion Sherry Soy Sauce Ginger Lettuce Dinner Lunch

for flavor and categorization

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