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Print this Recipe    Spicy Chicken

Spicy Chicken Salad
1 serving

8 oz boneless chicken
1 Tbs oil
1 flour tortilla, deep-fried
mixed salad greens
Japanese Soba noodles or angel hair pasta, cooked and chilled

daikon radish strips
2 -3 sprigs fresh cilantro
3 cucumber slices
3 tomato wedges
3 peeled orange segments

1/4 cup leeks, scallions or green onions, minced
1 clove garlic, minced
1 1/2 Tbs light salad oil
1/2 tsp salt
1 Tbs shoyu (soy sauce)
1 1/2 Tbs sherry
1/2 Tbs sugar
white pepper to taste
1/4 tsp sesame oil
1 Tbs ginger, minced
1 Tbs cilantro, minced
2 small fresh red chili peppers

Cut chicken into strips about 1/2 inch wide, by 1/4 inch thick by
1 1/2 inch long. Combine marinade ingredients and blend well. Before
marinating chicken, remove 1 or 2 Tbs of marinade and set aside.

Marinate chicken for 5-10 minutes, then remove from marinade and
set aside.

Cook soba noodles according to package directions, rinse in cold
water, drain, add marinade you set aside earlier, mix well, then
place in refrigerator for 20 to 30 minutes or until chilled.

Deep fry tortilla until golden brown, then drain on paper towel
and set aside.

Prepare garnishes by thinly slicing with a potato peeler strips of
cucumber, white daikon, and radishes or vegetables of your choice.
Place the strips in ice water for a few minutes to crisp. Prepare
sprigs of cilantro or Thai basil.

Prepare salad greens. Prepare round slices of cucumber, tomato
wedges and orange segments for placement around edge of plate.

Quickly stir-fry chicken strips in 1 Tbs of oil in wok on high
heat, for about 2 minutes. You don't want to overcook chicken and
you want it to be hot when served. Build the salad by placing
noodles, then chicken, then garnishes of your choice. Lastly, place
the sprigs of cilantro or basil on top. Place the cucumber slices,
tomato wedges and orange segments around edge of plate and enjoy
with your choice of dressing.


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