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.