Dinner

Asian Sesame Chicken and Slaw

Wow, I dug deep into the archives for this recipe. It comes from Working Mother Magazine of July 1999. This was a part of my cooking extravaganza this past weekend and it was a great step back through the cookbook.

This is served hot over rice, but it makes a great cold salad if there are any leftovers!

  • 1 cup long-grain white rice
  • 1 1/2 tsp salt, divided
  • 6 Tbsp Canola oil
  • 1/4 cup rice vinegar
  • 2 Tbsp Aisan sesame oil
  • 1 Tbsp peeled minced fresh ginger
  • 2 tsp reduced sodium soy sauce
  • 1 lb boneless skinless chicken tenders, cut into 1 inch chunks
  • 1 bag (16 oz) shredded cabbage or coleslaw mix
  • 3 scallions thinly sliced
  • 8 oz snow peas, trimmed
  • 1 medium red pepper, thinly sliced
  • 1/3 cup salted roasted peanuts

In a medium saucepan over high heat, combine rice, 1/2 tsp of the salt and 2 cups water; Bring to a boil; reduce heat, cover and simmer about 19 minutes, or until water is absorbed.

In a medium bowl, whisk together canola oil, vinegar, sesame oil, ginger and soy sauce. In another medium bowl, toss chicken with 2 Tbsp of the dressing and remaining 1 tsp. of salt. In a large serving bowl combine cabbage and scallions.

In a large nonstick skillet over medium high heat cook chicken 6 minutes, stirring. Add snow peas, red pepper and 2 Tbsp of the dressing. Saute 2 minutes. Remove from heat and toss with cabbage mixture along with remaining dressing. Garnish with peanuts. Serve with rice. Serves 4.