Premium Recipes

2 Servings

Ingredients:

4oz carrots, shredded (can typically buy in grocery store already shredded to save time)

8oz snow peas, cleaned and halved

4oz (1/2 small container) snow pea or alfalfa sprouts

8oz bean sprouts

2 stalks celery, thinly sliced

4 green onions (scallions), thinly sliced

1 lb. boneless skinless chicken breast (if breasts are thick, either fillet so they are about ¾” thick, or adjust cooking time)

Chinese Five Spice, Cumin, &/or White Pepper

3 Tb soy sauce

3 Tb sesame or peanut oil

½ inch piece fresh ginger, grated or minced

1 garlic clove, minced

1 tsp yellow mustard (or Chinese mustard if you like an extra kick of spice)

Directions:

1. Place fresh chicken breast into a bowl. Drizzle with 1 Tb soy sauce, 1 Tb sesame oil, ½ of the fresh ginger, garlic, and a generous sprinkling of preferred spice.  Turn to coat, and let sit for 5 minutes (or up to 2 hours).
2. Clean and prep carrots, snow peas, sprouts, celery and green onion.  Place in large bowl.
3. Heat a pan to medium heat, and place chicken in a single layer in pan.  After 5 minutes, flip chicken and turn heat down to medium low. Cook until finished (about another 5-7 minutes, depending on thickness).
4. Remove chicken from pan, and let cool for 5 minutes.
5. Slice chicken and add to bowl with vegetables.
6. Whisk remaining ginger, soy sauce, and oil with the yellow mustard and pour over salad.
7. Toss gently, and serve with a sprinkling of sesame seeds if you like.