Ingredients
Chicken:
3 cups small cubed Chicken Breast (approximately 2 very large or 3 medium)
2 Tbsp. Olive Oil
1 ½ tsp. Salt
1 tsp. Pepper
1 tsp. Ground Ginger
½ – ¾ tsp. Red Pepper Flakes (depends on your spice level)
2 tsp. Sesame Seeds
½ Tbsp. Sugar
½ cup Chicken Stock
½ cup low sodium Soy Sauce
1 cup finely chopped Onion (approximately ½ large onion)
½ cup sliced Green Onions
¾ cup small chopped Red Pepper (approximately ½ red pepper)
2 Tbsp. finely chopped Garlic
Slaw:
3 cups thin sliced Purple Cabbage
¾ cup sliced Radish
¼ cup Rice Wine Vinegar
1 tsp. Salt
½ tsp. Pepper
½ Tbsp. Sugar
1/8 cup Vegetable Oil
Other:
Butter Lettuce
2 shredded Carrots
1 cup Bean Sprouts
❃❃Serves 8❃❃
Preparation
Shred carrots, chop onion, green onion, red pepper, garlic, slice radish, thin cut cabbage and cut chicken. Separate lettuce leaves and toast sesame seeds.
Slaw
In a jar combine vinegar, salt, pepper and sugar. Shake until salt and sugar dissolve then add oil and shake until emulsified. Mix cabbage, radishes and dressing together massaging the dressing into the cabbage. Set aside in the refrigerator. The slaw can be made up to 4 hours in advance.
Chicken
In a skillet add oil, chicken, salt, pepper, ginger and red pepper flakes. Cook until chicken is just underdone and add sliced onions, green onions, red pepper and garlic. Cook until onions are softened and then add soy sauce, chicken stock and sugar. Cook until heated, add bean sprouts and sesame seeds. Stir in and remove from heat.
Assemble
Add chicken to a serving bowl. Place lettuce leaves, shredded carrots, and slaw on a large serving platter and serve.